G was so excited to hear that so many of you were interested in our meatball recipe as we can’t take all the credit — the recipe stems from his great grandmother, passed down to his mother, with deep Italian roots stemming from Naples, Italy! Below are just a few easy steps to make them on the stove top (the oven just doesn’t do justice) with your own gravy (sauce)! Fun fact: there is a secret gravy ingredient that we did not include, any guesses? Enjoy!
Details:
Prep Time: Sauce – 5 minutes | Meatballs – 15 minutes
Total Time: 2:30 hours
Serving: 20 Meatballs
Ingredients:
Gravy:
- Crushed tomatoes 28 oz (tuttorosso preferred)
- Tomato purée 28 oz (tuttorosso preferred)
- Tomato paste 6 oz
- Water 1 can
- Oregano 4 tbsp
- Basil Flakes 2 tsp
- Salt/pepper to taste
- Locatelli cheese 1/2 cup
Meatballs:
- Beef, pork and veal mix 2 packages. If your store only has beef & pork mix, ask the butcher for a package of veal!
- Breadcrumbs 3/4 cup
- Locatelli cheese 1/2 cup
- Salt/pepper to taste
- Eggs 5
Instructions:
- In an extra large pot, mix crushed tomatoes, tomato puree, water. Coat the mixture with a thin layer of spices. Bring to boil.
- Turn down to low, add tomato paste & additional spices to taste.
- In a mixing bowl, combine meat, eggs, breadcrumbs, cheese, salt/pepper, hand mix to a sticky consistency. Add breadcrumbs as needed.
- Shape into 1-1/2 inch balls.
- Drop into gravy pot on low for 2 hours, check in every 30 minutes.
Please tag @megleonardco so I can see how they turn out!