Nonnas Sauce And Meatballs Recipes

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ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.



Italian Sunday Gravy-Recipe Handed Down From Nonna. image

Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.

Provided by Kathleen

Categories     Main Course

Time 3h20m

Number Of Ingredients 19

1/4 cup Olive Oil
2 Pounds Country Style Ribs Or Pork Neck Bones
2 Pounds Italian Sausage
1/2 Pound Ground Beef
1/2 Pound Ground Pork
1 Large Yellow Onion, (Chopped)
1 Tablespoon Garlic, (Minced)
2 Large Carrots, (Peeled and Grated)
1 1/2 Cup Red Wine
3 (28 Ounce) Cans Peeled Whole San Marzano Tomatoes (Including Juice)
6 (6 Ounce) Cans Tomato Paste (Preferably Imported From Italy)
8 Cups Water
2 Bay Leaves
1 Tablespoon Dried Oregano
1 Cup Fresh Basil, (Julienned)
2 Tablespoon Fresh Rosemary, (Chopped)
1 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1 Recipe Meatballs

Steps:

  • Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
  • Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
  • Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
  • Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
  • Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
  • Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
  • Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
  • Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
  • Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
  • Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
  • While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g

NONNA'S ITALIAN MEATBALLS



Nonna's Italian Meatballs image

Nonna's Italian meatballs are my go to meatball recipe. It yields tender, juicy results that are full of amazing flavor. Your family will beg for these with spaghetti or in sandwiches!

Provided by Meaghan @ 4 Sons R Us

Categories     Appetizer     Dinner     Main Course

Time 55m

Number Of Ingredients 12

1 lb lean ground beef
1 lb ground pork
1/2-3/4 cup bread crumbs
scant 1/2 cup low sodium beef broth (can substitute milk)
2 tbsp extra virgin olive oil
1 medium white onion (minced)
2 eggs
4 cloves garlic (pressed)
salt & pepper (to taste)
1/4 tsp crushed red pepper flakes
1 tsp Italian seasoning
2 tbsp grated Parmesan cheese (optional)

Steps:

  • Prepare a large baking sheet by covering it in tinfoil. This will make cleanup a breeze. Lightly spray it with non stick cooking spray, and set aside.
  • Add the bread crumbs and broth to a small bowl, stir, and let them sit for 10-15 minutes. Just until they've soaked up the liquid.
  • Add the olive oil to a large skillet, and heat over medium high heat. Add the onions, tossing them to coat, and cook until the onions are soft and have become translucent.
  • To a large mixing bowl add the meats, onions (once cool enough to touch), prepared bread crumbs, eggs, garlic, salt & pepper, red pepper flakes, Italian seasoning, and cheese (if using).
  • Just like with a meatloaf, use your hands and mix everything up until evenly mixed throughout. This may take anywhere from 2-5 minutes, but make sure everything's evenly incorporated.
  • Continue using your hands to form the meat mixture into meatballs, each approximately 1 1/2". Place them evenly out onto the prepared baking sheet until all the meat mixture's been used.
  • Bake the meatballs at 425 degrees for 15-20 minutes, or until all the meatballs have cooked through and there's no pink left in the center.

Nutrition Facts : Calories 84 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NONNA’S OLD COUNTRY ITALIAN MEATBALLS



NONNA’S OLD COUNTRY ITALIAN MEATBALLS image

Categories     Beef

Yield Yields 16-20 meatbal

Number Of Ingredients 11

2 lbs. ground beef
1 lb. ground pork
1 lb. ground veal
2 eggs, beaten
1/2 cup flat leaf Italian parsley, chopped
1 cup grated Romano Pecorino cheese
1 tablespoon black pepper
1-1/2 tablespoons salt
5 cloves garlic, minced fine
1 cup day-old Italian bread, soaked in water, squeezed, and torn into 1/2
inch pieces

Steps:

  • Combine ground beef, pork and veal in a large mixing bowl. Soak day old Italian bread in water until the water is absorbed. Squeeze out as much of the water as possible. Tear the bread into chunks and add to the meat mixture. Add remaining ingredients in order and mix thoroughly. Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter. Use this recipe to make red gravy, meatloaf, soups and stews. Chef's Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe. This creates a rich red color and hearty flavor.

NONNA'S TRADITIONAL MEATBALLS



Nonna's Traditional Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield about 25 meatballs

Number Of Ingredients 19

1 pound ground beef chuck
1 pound ground pork
1 1/4 cups milk
3 eggs, lightly beaten
4 cloves garlic, minced
1/2 cup fresh basil
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon cayenne
1 teaspoon kosher salt
1/2 cup dried breadcrumbs
1/2 to 3/4 cup grated Romano cheese
Roasted Tomato Sauce, recipe follows
15 cloves garlic, peeled and crushed
6 oil-packed anchovy fillets
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices
1/2 teaspoon dried oregano

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the ground beef and ground pork in a large bowl. Set aside.
  • In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
  • Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
  • With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
  • Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
  • Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
  • Preheat the oven to 425 degrees F.
  • In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
  • Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

NONNA'S SAUCE AND MEATBALLS



Nonna's Sauce and Meatballs image

Provided by Food Network

Time 11h10m

Yield 6 servings

Number Of Ingredients 19

1 pound ground pork
1 pound ground beef
4 cloves garlic, chopped fine
7 eggs
1 cup dried breadcrumbs
1 cup grated Parmesan
1 tablespoon dried parsley
The Saucee Sicilian Meat Sauce, recipe follows
1 beef short rib (see Cook's Note)
1 teaspoon extra-virgin olive oil
3 garlic cloves, chopped fine
1 small yellow onion, chopped
One 8-ounce can tomato paste
One 8-ounce can tomato sauce
1 1/2 teaspoons red pepper flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 bay leaf

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
  • Simmer meatballs in Meat Sauce for 2 hours.
  • Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

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