The Captivating Culinary Delights of Saint Germain Catering

Recipe Corner: Meatball Subs

meatball

Meatballs and Tomato Sauce ~  serves 12

 For the tomato sauce:

  • Olive Oil
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, finely chopped
  • 6 (28-ounce) cans whole tomatoes in juice
  • ½ cup Freshly chopped basil
  • ½-1 tablespoons of red pepper flakes – depending on preferred spice level.

For the meatballs:

  • Canola Oil
  • 2 medium yellow onions, finely chopped
  • 10 garlic cloves, finely chopped
  • 3 cups torn day-old Italian bread
  • 3 cups milk (I use 1 ½ cups non fat and 1 ½ cups whole milk)
  • 5 large eggs
  • 1.5 cups grated Parmigiano-Reggiano (1/4 pound)
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped oregano
  • 1 tablespoon grated lemon zest
  • Salt and pepper
  • 1 1/2 pounds ground veal
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground chicken or turkey

Start by making the sauce – saute the chopped onions for around 10 minutes until translucent; add the garlic and saute for another 5 minutes. Add the canned tomatoes one can at a time breaking up the tomatoes with your hand as you go. Add the chili flakes and let simmer for 30 minutes. Add the basil and simmer for another 15 minutes until the sauce has reduced.

For the meatballs – sauté onions until translucent and than add garlic for another 5 minutes. Set aside to cool. In a large bowl combine milk and bread crumbs and let sit for 5 -10 minutes. Drain excess milk and then add onions and garlic, eggs, cheese, parsley, oregano, lemon zest, salt and pepper and mix until just blended. Gently add the ground meat and again combine until just mixed but making sure not to over mix. Line a sheet pan with parchment paper and fill it with golf ball sized dollops of the meat mixture.

In a large and deep frying can add enough canola oil so that the pan is filled with 1” of oil, heat the pan to medium-high heat and once you can sprinkle it with a few drops of water over the oil and hear crackling it is ready for the meatballs. Add the meatballs in batches without overcrowding. Turn them to sear each side and once they are fully cooked on the outside add them to the sauce to simmer for. You will likely need 2 large sauce pots to accommodate the meatballs and sauce.

Once the meatballs have simmered for 20 – 30 minutes they are ready to be enjoyed atop your sauce-vehicle of choice and in any environment you see fit!

 

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