Recipes

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The BEST Italian Meatballs & Sauce Recipe: 
(makes approx. 55 - 1 1/2 inch meatballs)

- 3 lbs. of 80 % lean ground chuck 
- 1 lb. of ground pork 
- 7 large eggs
- 8 oz glass of water 
- 1 loaf of Italian bread crumbs (do not use fine bread crumbs from a container) cut open loaf and let it dry out (24 hrs) then chop up in blender.
- 3 cloves of crushed garlic 
- 4 TBS. of salt 
- 1/4 cup of grated parmesan cheese 
- 4 leafs of fresh basil finely chopped
- 1/3 cup of fresh finely chopped parsley 
- 1 TBS. of pepper
 
Mix all of the above in a very large bowl.

• Roll in to equal sized balls and place on dishes without them touching each other.

• Place 1/2 inch of olive oil in a frying pan - brown the meatballs . . .  do not cook through - then set aside.

• Take the left over oil you used for the meatballs and place it in a LARGE POT (keep in mind this pot has to be large enough for the sauce and meatballs to cook. 

 *** Add the following to the oil:  ***

• 3 cloves of chopped garlic 

• 1 medium chopped onion - brown them on medium heat until the onion is translucent ... DO NOT BROWN. 

• Whisk in 2 small cans of tomato paste (rinse the cans with a little bit of water and add to the pan) add 5 leaves of fresh finely chopped basil, 1 TBS. pepper, 2 TBS. sugar, and 1/3 cup of fresh finely chopped parsley . . .  cook on low for 2 minutes.

• Take 2 (6 lb/10 oz) cans of Pastene crushed kitchen ready tomatoes and blend it in a blender (this process will take 7 to 8 times) add this to the above pan with 16 oz. of warm water. Cook the sauce on medium heat for 15 minutes. 

• Add to the gravy 1 piece of pork for gravy (can be found at most Italian meat markets), then add the meatballs.

• You can also add the following meats: 2 lbs. of Italian sausage and 3 to 4 pieces of braciole.

Cook the sauce on low to medium heat with the meats for 3 hrs . . . make sure to scrape the pan OFTEN to avoid burning.

Good for freezing in containers for future meals.

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 Quick-Fixing Pork Dinner:

 
1 pork loin
1 jar of apricot or peach jam
1 envelope onion soup mix
1 Tbs. Worcestershire sauce

Combine everything in a crock pot. Cook for low 6-8 hours until the pork shreds easily.
The leftovers are just as good, if not better, than the first night!

From: Barbara W.   Thank you!!