Ingredients:�
Meatballs:
2 pounds of meatloaf mix* (ground beef, veal, and pork)
2 cups Italian bread crumbs
4 large eggs in which you beat in:
2 tsp salt, 2 tsp pepper, and 3 tsp garlic powder
2/3 cup freshly grated Parmesan cheese
1/3 cup fresh parsley
2/3 cup of milk
Sauce:
1 large yellow onion, diced
1 large green pepper, diced
4 medium carrots, diced
1 stalk of celery, diced
3-5 cloves of garlic
Extra virgin Olive oil
1 lg. can (90 oz) Cento peeled San marzano tomatoes
1 28 oz. Can Cento crushed tomatoes
Greek oregano
Parsley
Sweet basil
Marjoram
Salt/pepper
Directions:
Meatballs:
Mix well with your hands and form into balls. Cook on low to medium heat in vegetable oil and cover pan. Place in homemade marinara sauce.
Sauce:
Sauté onions, pepper, carrots until soft. Add tomatoes. Add herbs. Simmer for 3-4 hours, stirring periodically. When veggies are softened and cooked. Use immersion blender to purée.
*Note: Recipe comes from good friend in Gainesville Florida, Barb Riffi, who is a great Italian cook!
in Niskayuna: 2 lbs coop’s meatloaf mix + 1 lb. Ground pork and adjust other ingredients to amount of meat. Used pecorino Romano instead of Parmesan cheese.