Alright so my family does not make the big homemade tomato sauce and meatball with ravioli dinner all the time. It is usually reserved for Holidays and Birthdays. Turns out that my mom had planned on making it this week and I didn't even know it. So Monday night when I was reading all these nice comments, thank you by the way, I read one that asked about a good tomato sauce recipe, which was really entertaining because my mom and I had just started making the tomato sauce! So here is one of our recipes, just remember that my Mom does NOT use a recipe so as she was throwing things in I was writing them down as quickly as possible, while trying to figure out how many tablespoons she was pouring into the sauce, at random to the untrained eye.
Semi Homemade Tomato Sauce
Pour a 105 oz can of Contadina Tomato Sauce into a slow cooker.
Mix in:
1/2 cup shredded of each, Provolone, Asiago, Parmesan, and Romano cheese.
About 1 teaspoon garlic salt
About 1 tablespoon Italian Seasoning
1 teaspoon fresh parsley, minced
Taste and add more seasonings as you see fit. You can NEVER have too much cheese. Now let simmer 4-6 hours on Low.
Next we have the homemade meatball recipe, you will soon realize how completely ridiculous these family recipes are, because we do not have them written ANYWHERE. These are all made from scratch and learned by watching, many times.
Homemade Meatballs
All you have to do is, follow my directions, exactly.
In a large mixing bowl,
About 4 lbs ground sirloin
1 lb Italian sausage
Mix together well, by hand, literally, use your hands!
Add about 15 oz (give or take) Italian style bread crumbs
1 tablespoon garlic salt
2 tablespoons Italian seasoning
The rest of your minced parsley from the tomato sauce.
About 1/2 cup of each, Provolone, Asiago, Parmesan, and Romano cheese.
1-2 cloves fresh pressed garlic
Then 6-12 eggs
Add eggs and bread crumbs as needed.
KEEP MIXING!
If you can put in hands and make soft, ball sizes without sticking to hands, you have the right consistency.
Now brown all sides in skillet, then put in baking dish. Pour sauce over, to lightly cover, then bake 2 hours on 225F. So sauce is thoroughly absorbed through meatballs.
I know this is going to sound weird, but I feel like your spaghetti sauce and meatballs is too easy. I guess I have always thought it would be difficult to make my own spaghetti sauce. I do want to try your recipe, though.
ReplyDeleteThank you so much for your meatball recipe! My mother-in-law is 100% Italian, and meatballs/sauce is very important to her. (I guess its an Italian thing). She takes her homemade meatballs and sauce, and adds a roast, sausage, and chicken to the pot and cooks it for hours. When everything is cooked through several hours later,we pick through this huge pot of sauce for the "goodies" we want. I love her meatballs, but the way the meat and flavor cooks into the saue is to die for! For my birthday every year, I just ask for a huge pot of her sauce. I try to freeze some for meals down the road, but I'm lucky if it lasts a week! Now, I can invite her over for a meatball dinner! Thanks!
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