MEATBALLS (POLPETTI) & SUNDAY GRAVY
Make and share this Meatballs (Polpetti) & Sunday Gravy recipe from Food.com.
Provided by Betty E. Kohler
Categories Pork
Time 3h
Yield 22 meatballs, 4 serving(s)
Number Of Ingredients 24
Steps:
- Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
- In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
- Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
- Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
- When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
- Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
- Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
- Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
- Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
- While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
- After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
- When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Provided by Dawn Perry
Categories Freezer Food Pasta Beef Tomato Parmesan Meatball Sausage Breadcrumbs Ground Beef Oregano Dinner Potluck
Yield 6-8 servings
Number Of Ingredients 35
Steps:
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Make the breadcrumb mixture:
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Prepare the braciole:
- Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Prepare the meatballs and sausage:
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
- To serve:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Do Ahead
- Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
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