Grandpa Rondinas Meatballs And Sauce Recipes

GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE

Steps:

• For the meatballs:.
• Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
• Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
• To make the sauce:.
• In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
• Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

GRANDPA RAY'S SWEET & SPICY MEATBALLS

Steps:

• Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
• Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.
• Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly.
• Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.
• To keep warm place into a chafing or warming dish, or deposit the whole skillet into a Crock Pot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!
• *Can use frozen meatballs, although I have tried them and did not like the results. Also, you can use Lil' Smokies.

GRANDMA'S HOMEMADE ITALIAN SAUCE AND MEATBALLS

Steps:

• In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.
• In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
• To make the meatballs: Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.
• Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.

GRANDMA MARONI'S MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
• In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
• Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
• Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

GRANDPA RONDINA'S MEATBALLS AND SAUCE

Steps:

• To prepare sauce, heat olive oil; add in garlic and brown the ground beef.
• Once beef is cooked through add all additional ingredients for the sauce.
• Simmer on low heat for at least one hour before adding meatballs.
• to prepare meatballs: Just mix all ingredients in large bowl until well blended.
• Shape into golf ball sized balls, you can stick them in the fridge until ready to add to the sauce.
• Once the sauce has simmered for atleast one hour drop the meatballs in carefully. They must simmer in the sauce (over low heat) for atleast 3 hours. This makes a wonderful tasting sauce.
• Serve over your favorite spaghetti noodle.