Nonna's Sunday Sauce and Meatballs (Antoinette)

 

Antoinette is known for her Sunday Sauce and Meatballs. 

Her secret?  Do NOT brown or bake meatballs.  Why?  All the flavor goes into the pan and they become "hard like hamburgers".  By placing them in the sauce to cook, all the flavor of the sauce and the meatballs absorb into each other to make incredibly tender and moist meatballs and one heck of a flavorful sauce. 

Voila!

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Let's Get Cooking!

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Sunday Sauce Ingredients :

• In a large bowl — add 2 eggs, lightly beaten.
• 8 pork Italian sausages + 8 Pork neck bones (optional)
• 2 cans 28 oz of San Marzano crushed tomatoes
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil
• 1 cup of dry red wine
• 4 tbsp of extra virgin olive oil
• 1 medium size onion finely chopped
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste

Sunday Sauce Instructions :

• Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. 
• Add all ingredients above to the pot and then simmer the sauce for one hour in a covered pot.

Meatball Ingredients :

• 2 lbs of ground beef
• 1 cup of seasoned Italian breadcrumbs
• 1/2 cup of fresh parsley, finely chopped
• 1/2 cup of grated Locatelli Pecorino Romano cheese Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder
• 2 tbsp of garlic powder
• 2 eggs

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above, gently mix and combined. 
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. 
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot.

Buon Appetito! 🇮🇹

Antoinette