Amma's Meatballs
Amma's Meatballs
I am Judy, but I am also "Amma" (and Grandma and "BG" as well); hence these are "Amma's Meatballs."
My oldest grandson was a toddler and learning to talk; he couldn't quite say "Grandma," so it came out "Amma." At that time, I was referred to as "Amma-with-the-black-hair" as opposed to "Amma-with-the-blonde-hair,"...who is his maternal grandmother. Luckily, he was old enough to avoid confusion when I went blonde.
So, people always rave about my sauce (it's not "gravy." That's what you put on beef or turkey), and many have asked me to sell it. I couldn't even share the recipe because it's something I just do and mostly throw spices and stuff into it until I think it's good enough to taste. Sort of like this meatball recipe.
My oldest grandson was a toddler and learning to talk; he couldn't quite say "Grandma," so it came out "Amma." At that time, I was referred to as "Amma-with-the-black-hair" as opposed to "Amma-with-the-blonde-hair,"...who is his maternal grandmother. Luckily, he was old enough to avoid confusion when I went blonde.
So, people always rave about my sauce (it's not "gravy." That's what you put on beef or turkey), and many have asked me to sell it. I couldn't even share the recipe because it's something I just do and mostly throw spices and stuff into it until I think it's good enough to taste. Sort of like this meatball recipe.
So, here's the recipe...sort of...I'm guessing at the amounts because I don't measure anything.
INGREDIENTS:
1 lb. of ground veal, meatloaf mix (beef and pork), or ground beef or ground turkey (or even ground venison) This is an accurate measurement.
1 cup of Italian seasoned bread crumbs (I like Progresso)
1/4 cup grated cheese (parmesan, pecorina romano, etc.)
3 eggs
2 tablespoons Italian seasoning
1/4 cup of red wine
Pot of tomato sauce ... at least enough to cover all the meatballs
STEPS:
1. In a large bowl, beat the eggs (just a fork will do it).
2. Add the meat and mix well
3. Add the breadcrumbs and the Italian seasoning, mix again
4. Add the grated cheese and mix again
5. Add the wine
6. Add enough more breadcrumbs to make the mix easily stick together and make the meatballs...I find that veal and turkey always need more breadcrumbs.
7. Drop the meatballs into the simmering sauce one at a time and stir gently every so often to keep them from sticking to the bottom of the pot and burning.
The fact that you throw them in raw, adds to the flavor. I also do that with sausage and pork pieces (for the pork, I usually use boneless country style spare ribs, cut into pieces.) Some people like to fry them first, but I always think you get somewhat a "fried meat" taste to the sauce. They DO cook thoroughly because the sauce is simmering.
I always feel the longer you cook stuff in the sauce the tastier it is.
INGREDIENTS:
1 lb. of ground veal, meatloaf mix (beef and pork), or ground beef or ground turkey (or even ground venison) This is an accurate measurement.
1 cup of Italian seasoned bread crumbs (I like Progresso)
1/4 cup grated cheese (parmesan, pecorina romano, etc.)
3 eggs
2 tablespoons Italian seasoning
1/4 cup of red wine
Pot of tomato sauce ... at least enough to cover all the meatballs
STEPS:
1. In a large bowl, beat the eggs (just a fork will do it).
2. Add the meat and mix well
3. Add the breadcrumbs and the Italian seasoning, mix again
4. Add the grated cheese and mix again
5. Add the wine
6. Add enough more breadcrumbs to make the mix easily stick together and make the meatballs...I find that veal and turkey always need more breadcrumbs.
7. Drop the meatballs into the simmering sauce one at a time and stir gently every so often to keep them from sticking to the bottom of the pot and burning.
The fact that you throw them in raw, adds to the flavor. I also do that with sausage and pork pieces (for the pork, I usually use boneless country style spare ribs, cut into pieces.) Some people like to fry them first, but I always think you get somewhat a "fried meat" taste to the sauce. They DO cook thoroughly because the sauce is simmering.
I always feel the longer you cook stuff in the sauce the tastier it is.