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DEL.ICIO.USMeatballs and Marinara Sauce
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In the Kitchen With . . . Eileen "Chick" Sarris, Duluth
Nominated by friend Teresa Lucas:
"Anytime we are invited to Chick Sarris' home, it is a treat. The evening always begins with fabulous appetizers like smoked salmon, crab cakes or seared tuna on a chip with wasabi. Some of her wonderful main courses have included homemade eggplant Parmesan. It takes her two days to make it. "This cook is very special. Her home is very welcoming and everyone who has dinner there is always impressed."
Hands on time: 15 minutes Total time: 2 hours and 30 minutes Serves: 12
Ingredients:
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3 tablespoons olive oil
1 large shallot, chopped
6 cloves garlic, chopped
3 (28-ounce) cans whole tomatoes
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can tomato puree
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
Meatballs (recipe below)
8 ounces Pecorino Romano cheese, grated
2 pounds dry pasta, prepared according to package directions
FOR THE MEATBALLS:
12 servings (36 meatballs)
Hands on: 30 minutes Total time: 30 minutes
The Sarris family cooks these highly seasoned meatballs in light olive oil, but you can use vegetable oil as a cost-cutting measure.
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 12-inch loaf stale Italian bread, ground into crumbs (about 3 cups)
2 large shallots, finely chopped
1 whole head garlic, cloves peeled and finely chopped
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh basil
8 ounces Pecorino Romano cheese, grated
Salt and ground pepper
3 eggs
Olive or vegetable oil for cooking
Instructions:
In a large pot, heat the olive oil over medium heat. Saute the shallot and garlic until the shallots are translucent, about 3 minutes. Add the whole tomatoes 1 can at a time, crushing the tomatoes with your hands. Add the crushed tomatoes and the puree. Bring to a simmer, then add the parsley and basil. Add the meatballs and Pecorino Romano cheese. Return to a simmer, reduce heat to low and cook at least 2 hours. Serve over prepared pasta.
For the meatballs: On a large flat surface, mix the beef, pork and veal with your hands. Shape the meat mixture into a large circle, like a wreath. In the center of the wreath, pile up the bread crumbs, shallots, garlic, parsley, basil, cheese and 1 teaspoon each salt and pepper (or according to taste). Working with your hands, incorporate the meat into the center of the circle until the ingredients are well-combined. Add the eggs one at a time, mixing well after each addition. Form the meat mixture into balls slightly larger than golf balls.
In a large frying pan, heat about 3/4 inch oil. Cook the meatballs in batches, turning once to brown one side and then the other. Drain the meatballs on paper towels before adding to the marinara sauce.
For the meatballs: On a large flat surface, mix the beef, pork and veal with your hands. Shape the meat mixture into a large circle, like a wreath. In the center of the wreath, pile up the bread crumbs, shallots, garlic, parsley, basil, cheese and 1 teaspoon each salt and pepper (or according to taste). Working with your hands, incorporate the meat into the center of the circle until the ingredients are well-combined. Add the eggs one at a time, mixing well after each addition. Form the meat mixture into balls slightly larger than golf balls.
In a large frying pan, heat about 3/4 inch oil. Cook the meatballs in batches, turning once to brown one side and then the other. Drain the meatballs on paper towels before adding to the marinara sauce.
Notes:
The longer you cook the meatballs in the sauce, the better they get, says Eileen "Chick" Sarris. Serve the meatballs and sauce over a sturdy pasta, such as orecchiette. The Sarris family prefers Cento or Progresso brand canned tomatoes and Locatelli brand Pecorino Romano cheese.
Nutrition:
Per serving, meatballs and sauce: 905 calories (percent of calories from fat, 35), 50 grams protein, 97 grams carbohydrates, 5 grams fiber, 36 grams fat (15 grams saturated), 173 milligrams cholesterol, 1,488 milligrams sodium.
Per serving (3 meatballs): 419 calories (percent of calories from fat, 56, 30 grams protein, 15 grams carbohydrates, 1 gram fiber, 25 grams fat (11 grams saturated), 153 milligrams cholesterol, 473 milligrams sodium.
Per serving (3 meatballs): 419 calories (percent of calories from fat, 56, 30 grams protein, 15 grams carbohydrates, 1 gram fiber, 25 grams fat (11 grams saturated), 153 milligrams cholesterol, 473 milligrams sodium.
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