Friday’s  Homemade Meatballs and Sauce

The rain and cold fronts are still blustering through at full force here in the northwest and the wind has been whipping with no sign up let up. Spring ahead is days away. So, something hearty sounded yummy to close the week before lighter weather is to come. What better than meatballs and some delicious fresh tasting sauce? 

  
Meatballs 

1 lb. organic ground beef

1/2 lb. ground pork

3/4 Cup sheeps milk pecorino grated

1 1/2 tablespoons of fresh chopped parsley 

Salt and pepper to taste

2 cups bread crumbs ( I used my Daves bread heals) 

1/4 cup warm water

2 cloves of garlic 

2 eggs 

Drizzle of olive oil 
Preheat oven to 400*
Mix all ingredients drizzle in a bit of the water and mix again. Form into meatballs and bake for 10-15 minutes. 

  
Sauce

1 Can canned tomatoes blended

1/4 Grated Sheeps Milk Pecorino 

Olive oil 

2 cloves garlic 

1/4 onion

1/4 cup red wine

Salt and pepper to taste 

1 tablespoon Rosemary 

Dash lemon

Dash Vineger

Chile flakes to taste 

  

I started by heating some olive oil in a large pan. I sautéed the garlic and onions for about 5 minutes to translucent on medium heat. In the meantime blend those tomatoes then add it too your pan. Add your salt and pepper and your herbs, wine and lemon. Simmer for 10 minutes. Add cheese and stir in.  Add in meatballs and simmer for a few minutes more. 

  

Eat alone with sauce or with pasta of your choice…

  
It turned out easy, delicious and with leftovers for a lunch or two tomorrow. Yum! 

1 1/2 tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 2 cups stale Italian bread, crumbled 1 1/2 cups lukewarm water 1 cup olive oil

2 thoughts on “Friday’s  Homemade Meatballs and Sauce

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