Aunt Ninas Bread Balls And Sauce Recipes

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
• Shape mixture into 2-inch balls and arrange on prepared baking sheet.
• Bake until golden and crisp, about 20 minutes.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

AUNT NINA'S BREAD BALLS AND SAUCE

Steps:

• 1. for the bread balls: whisk the water, egg, garlic, parsley, basil, and pepper together in a large bowl. Add the bread and cheese and mix with your hands until well combined. With wet hands, form the mixture into 1 1/2 inch bread balls. You should have about 30 bread balls.
• 2. Heat 1/4 cup of the oil in a Dutch oven over medium-high heat until shimmering. Add half of the bread balls and cook until well browned on the first side, two to four minutes. Do not move the bread balls until they are well browned on the first side. Continue to cook until they are well browned on all sides, about five minutes longer, turning as needed. Transfer the bread balls to a bowl. Add the remaining 2 tablespoons oil to the pot and return it to medium heat until the oil is shimmering. Repeat with remaining bread balls.
• 3. For the sauce: pour off all but 1 tablespoon of the oil from the pot and return to medium heat until shimmering. Add the onion and 1/2 teaspoons salt and cook, stirring occasionally, until softened 5 to 7 minutes. Stir in the tomato paste, sugar, garlic, oregano, red pepper flakes, and 1/4 teaspoon pepper and cook until the tomato paste begins to Brown, 2 to 4 minutes. Add the water, tomatoes, and tomato sauce. Bring to a simmer, cover and cook, stirring occasionally, for one hour.
• 4. Return the bread balls to the pot, cover and continue to simmer until the sauce is thickened slightly and the bread balls are tender, about 30 minutes longer. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve, sprinkling each portion with Parmesan and basil.