Ingredients
-
1
-
1/2
-
2
-
1
-
4
-
1/2
-
3/4
-
1/3
-
1 1/2
-
1
-
-
-
-
-
Directions
Best Ever Italian Meatballs, This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to “marry” together, making it especially delicious!, leave out the onion, green pepper, anise seeds and worchestershire sauce and these are good. use ” Day old” italian bread ground up in a food processor then add the milk , let it sit for 5 minutes to get all mushy, stir with a fork then add the remaining ingredients , mixing well. cover and let sit in fridge for at least an hour for the flavors to mingle then make the meatballs , simmered in sauce for an hour – hour & 1/2, I’ve read and re-read the recipe and still can’t find anything relating to the sauce. Where’s the sauce ingredients and instructions? Anyone out there can help me? Thanks.
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Steps
|
1
Done
|
Mix All Ingredients Together in a Large Bowl. |
|
2
Done
|
Shape Into Small Meatballs. |
|
3
Done
|
Drop the Meatballs Into Simmering Sauce. It Is Important not to Stir the Sauce For at Least 25 Minutes. This Will Allow the Meatballs to Firm Up Enough as not to Break Up in the Sauce. Make Sure Your Burner Is Low Enough So That Your Sauce Does not Scorch During This Process. |
|
4
Done
|
Continue Simmering Until Sauce Reaches Desired Consistency and Meatballs Are Cooked Through. |
