I've decided to post Sunday's supper before the fact , so if some of you want to try this in your own home you will have plenty of time to prep. My family loves meatballs~ in fact my husband's face lights up when I tell him meatballs are on the menu. It goes back to his childhood memories in NYC and his Sunday suppers with his girlfriend Julie's BIG Italian family on the lower eastside of Manhattan.Here is an easy to make recipe a real family pleaser,(thanks to epicurious.com) what could be better than gathering la famiglia around the table and enjoying good company and great memories ~bon appetito
Spaghetti and Meatballs~
For tomato sauce:
- 6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
- 2 medium onions, chopped
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 2 medium onions, finely chopped
- 1/4 cup extra-virgin olive oil
- 10 garlic cloves, finely chopped
- 3 cups torn day-old Italian bread
- 3 cups whole milk
- 6 large eggs
- 2 cups grated Parmigiano-Reggiano (1/4 pound)
- 1/3 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
- 1 tablespoon grated lemon zest
- 1 1/2 pounds ground veal
- 1 1/2 pounds ground pork
- 1 1/2 pounds ground beef (not lean)
- 1 cup olive or vegetable oil
Accompaniment: grated Parmigiano-Reggiano
Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
Make meatballs while sauce simmers:
Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 51/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.
In a cup of olive oil in a deep fry pan heat oil and fry the meatballs in shifts be careful not to pack them too closely in the pan to allow them to brown evenly. Remove meatballs and place into the sauce to continue to cook.
Serve with pasta and Parmigiano cheese.
Makes 12 to 16 servings