Creative Cooking with Southern Flair!
Meatballs,
San Marzano
Ingredients
San Marzano Sauce
3 tablespoons olive oil
1 cup yellow onion, small dice
½ cup grated carrot
2-3 teaspoons freshly minced, garlic
½ cup sweet marsala wine (liquor store brand)
2-28 ounce cans whole San Marzano tomatoes
1 ¼ teaspoons dried oregano
2 tablespoons freshly chopped, Italian parsley
Salt & pepper
Food mill
Spaghetti Noodles-prepared
Meatballs
1 pound ground beef
2 ounces uncooked, minced bacon-about 2 thick-cut strips
(freezing bacon beforehand will allow easier mincing)
1/3 cup yellow onion, xtra-small dice
2 teaspoons freshly minced, garlic
2 tablespoons freshly chopped, Italian parsley
1 1/2 teaspoons dried basil
2 teaspoons finely chopped, fresh thyme
1 1/2 ounces (weight) finely grated Parmesan cheese
(Mitica Parmigiano Reggiano-Whole Foods)
1 teaspoon salt
¾ teaspoon black pepper
1/3 cup French style bread crumbs
Egg Mixture
1 1/2 tablespoons double concentrated tomato paste
2 teaspoons chili garlic sauce
1 large egg
2 1/2 inch ice cream scoop
Large baking sheet with rimmed edges, or baking pan
Olive oil
Directions
San Marzano Sauce
Note: Some brands of tomatoes will be canned in juices and some will be canned in sauce. If your brand is packed in juices, you may want to add a small amount of tomato sauce to the pan to thicken it up (optional).
Heat the oil in a large skillet with tall sides, over medium temperature and add the onion & carrot. Stir often until the onions are translucent in color. Add the garlic and cook 1 minute, stirring continuously to prevent from over-browning. Add the Marsala wine and reduce to about 1/2. Add 1 1/2 cans of the tomatoes, being sure all the juices from both cans goes in. Add the oregano, parsley and lightly season with salt & pepper. You will season more at the end of cooking. Crush the tomatoes with a fork or lightly chop with an immersion blender, reduce heat, cover and simmer for 25-30 minutes, stirring occasionally. Work on your meatballs while sauce is cooking.
Meatballs
Add the ground beef to a large mixing bowl and evenly sprinkle the minced bacon over the top. Using a large fork, mash the beef with the bacon to evenly incorporate and then mix. Add all of the remaining ingredients except the egg mixture, and mix. Whisk the the tomato paste, chili garlic sauce and egg together in a small bowl, pour over the top and mix well using your hands.
Move the oven rack to the fourth position form the top and preheat the oven to 425F. Lightly brush the baking sheet/pan with olive oil. Scoop the meat mixture and gently press but don't compact. Drop each meatball onto the sheet pan. If you don't have an ice cream scooper, divide the meat mixture into 8 balls and form into balls but don't compact. A little olive oil can be brushed into the ice cream scooper to prevent sticking. Place the pan in the oven and bake for 20 minutes, until lightly browned. Remove from the oven and set aside.
After the sauce has simmered, adjust salt & pepper, then remove from heat and run through a food mill. Add the sauce back to the skillet and place the meatballs inside it. Bring the sauce to a simmer over low temperature, cover and cook the meatballs for 3-4 minutes. Remove from heat and sprinkle with Parmesan cheese and fresh chopped Italian parsley. Serve as an appetizer or as a main dish, along with your favorite pasta. Makes 8 meatballs.
