I recently found out how much my husband loves spaggeti and meat balls! I thought how come i never attempted to make that?? i surfed through some recipes and i came across this one and decided to make it. I have not still made it but eventually i am planning to. Our friends from Dayton were coming for the Dublin Irish festival (annual thing we enjoy doing) thought to make this for them. Till my daughter reminded me 'mom they are Italians why would you want to make Italian for them? so that excitement died down as quickly as i had imagined. I have again made some changes to make my 'own' recipe. Here it is:
Sauce Recipe
2 (28 oz.) cans crushed or diced tomatoes
1/2 a medium onion, diced
1 cup beef broth
6 cloves of garlic, minced
1 1/2 tablespoons basil
2 tablespoons sugar
salt and pepper to taste
Chop onion, and saute until lightly brown and caramelized.
Add in your minced garlic, basil and sugar. Cook for about 5 minutes, stirring often.
Add in beef broth and bring to simmer.
Add in your crushed tomatoes, and let simmer until it reached your desired consistency.
Original Recipe Yield 12 meatballs
Ingredients
1 pound extra lean ground beef (chicken)
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste (used chilly powder paste)
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk (2% milk) don't like skim milk in anything! :-(
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs (used planko)
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Sauce Recipe
2 (28 oz.) cans crushed or diced tomatoes
1/2 a medium onion, diced
1 cup beef broth
6 cloves of garlic, minced
1 1/2 tablespoons basil
2 tablespoons sugar
salt and pepper to taste
Chop onion, and saute until lightly brown and caramelized.
Add in your minced garlic, basil and sugar. Cook for about 5 minutes, stirring often.
Add in beef broth and bring to simmer.
Add in your crushed tomatoes, and let simmer until it reached your desired consistency.
Original Recipe Yield 12 meatballs
Ingredients
1 pound extra lean ground beef (chicken)
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste (used chilly powder paste)
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk (2% milk) don't like skim milk in anything! :-(
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs (used planko)
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
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