Wednesday, February 22, 2012

Joey's Meatballs (Version 2)

( #meatballs )

NOTE: You can use whatever meat you want for this recipe, but I used a blend yesterday so that is what I am going to use in the directions.


1 lb - ground Beef (80/20)
½ lb - ground veal
½ lb - ground pork
3 slices of Italian bread (cut off crusts and cube)
½ cup of milk
2 eggs
½ cup of breadcrumbs
½ cup of grated cheese (parm-reg)
1 teaspoon oregano
1 teaspoon parsley
½ teaspoon thyme
1 teaspoon of garlic salt
salt and pepper to taste

1 16 oz can of crushed tomatoes
½ large Spanish onion (diced)
3 cloves of garlic (pressed/diced)
½ cup of white wine
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon crushed red pepper flakes
½ teaspoon thyme
salt and pepper to taste


You have to make the sauce first because you will line the pan when baking the meatballs.

1. Preheat the oven to 350 degrees
2. Get a sauce pan and set stove top to medium heat. Add olive oil and let it warm up. Then add the onions and cook for about 4 minutes.
3. Add the garlic cook for 3 more minutes
4. Optional: Add a splash of Worcestershire sauce to the onions and garlic and stir.
5. Bring the heat to high and then add the white wine to glaze the onions (1-2 minutes - don’t let it burn)
6. Add the crushed tomatoes, mix everything well.
7. All the oregano, parsley, red pepper flakes, thyme, salt and pepper to the sauce. Mix well and then drop heat to a simmer.
8. Allow the sauce to cook for 15 minutes (leave the sauce in the pan, you will need this setup later)

9. Get a deep cookie sheet and line the pan with the tomato sauce. Set it aside until you are ready to roll the meatballs.
10. In a large bowl, soak the bread you cube in the milk. Let it get really soggy to the point that it falls apart.
11. Add the two eggs and the oregano, parsley, thyme, garlic salt, salt and pepper to the bowl and mix well.
12. Add the meat and mix with your hands. Then add the grated cheese and breadcrumbs. Continue to mix well with your hands.
13. Start to roll the meat into balls with your hands (I like them to be the diameter of a half dollar, or just a little bit smaller). Place the meatballs onto the cookie sheet that you put the sauce on.
14. Put the meatballs in the oven for 40 minutes.
15. Heat up the tomato sauce again and when the meatballs are done, put them in the pan and toss them around for 5 minutes to soak up the tomato sauce flavor.

Serve them in a bowl alone, in a sandwich, or with pasta.