Meatballs
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
33
Sourness
38
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
450 g
Ground Sirloin1 large
Egg2 tbsps
Freshly Grated Parmesan1 tsps
Oregano (dried)1 cup
Bread Crumb (fine dried)4 cloves
Garlic (minced)2 cups
Water1 cup
Olive Oil1 stalk
Celery (chopped)1.5 glasses
Chianti1 small
Tomato Paste (can)Directions:
1
In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper
2
Add 1 cup of the water
3
Knead the water into the meat mixture with your hands
4
Knead and roll meatballs into about 1 1/2-inch balls
5
Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover
6
Turn heat to medium, and steam for 35 minutes
7
Drain the juice out of the bottom of the pan
8
Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is
9
Slice the pork into roughly 1-inch cubes, season with salt and pepper
10
Heat a large soup pot over medium-high heat
11
Add the olive oil and heat
12
When the oil is hot, add the pork and saute
13
When slightly brown, turn over and stir with a wooden spoon
14
Allow to cook for another 2 minutes, until evenly browned on all sides
15
Remove the pork and allow to cool in bowl, set aside
16
In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic
17
Add a pinch of salt and saute vegetables to a light brown
18
Add rosemary and stir
19
Add the caramelized pork back to the vegetables in the pot and stir
20
Add chianti to pot, stir and bring to boil
21
Add the tomato paste and the chopped tomatoes
22
Stir and simmer for 2 hours, skimming the top occasionally of scum that forms