Here's an idea to stretch this meal into two.
This recipe actually makes ALOT of meatballs. Try setting aside half (or double your recipe for more) and make meatball subs the next day. Just as good, if not better, then fast-food! |
Serves 8
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef (90% lean preferred)
1 cup fresh white bread crumbs (about 4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tbsp chopped fresh parsley if handy
1/2 cup freshly grated Parmesan cheese (try to go with fresh–grated, it makes difference in the flavor)
2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 large egg, beaten
3/4 cup warm water
For the sauce:
Your favorite bottled sauce
One can chopped tomatoes – I prefer the chopped plum tomatoes
1/2 – 1 cup water
Place all the ingredients for the meatballs in a bowl. Combine very gently with your hands or a fork. Once mixed, use your hands to lightly form a 2–inch meatball. You will have 18–24 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil. Carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium–low heat turning carefully with a fork. This takes about 10 minutes. Don't crown the meatballs. Remove the meatballs to a plate lined with paper towels. Discard the oil but don't clean the pan.
NOTE: At this time you can let the meatballs cool and then freeze them for later use or freeze 1/2 of them. Let thaw before cooking.
For the sauce, mix the above ingredients. The amount of water you use depends on the thickness of your sauce. I typically use 1 cup. It will simmer down as it cooks.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 30 minutes (until the meatballs are cooked through). Serve hot on cooked spaghetti and pass the Parmesan!
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