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Old 02-17-2006, 03:04 PM   #1
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Incorporating Meatballs Into My Sunday Sauce

Hey guys, i recently cooked some meatballs and they were FANTASTIC. I want to incorporate meatballs into my sunday sauce, but not sure the best way to do it.


Here is some info about the meatballs. they are meat, egg, milk, soft bread crumbs, garlic, onion, parsley, salt, pepper, red pepper flakes


I cook them by browing them in olive oil in a large skillet.

Okay, heres the deal. I want to eliminate the meat component of my sunday sauce and replace it with these meatballs.

Here is the liquid in my sauce.

1 can 28oz Whole Tomatoes
1 can tomato paste 6 oz
3/4 Cup Red Wine
1 cup Spring Water Liquid with dried porcini mushroom broth.

I normally add 1 1/2 lb of meat to this and simmer it for around 2 hours.

Okay, so can i brown these meatballs, just dump in the sauce,and simmer for two hours like i did before?

Also, is it safe to just brown them on all sides, not completely cook them,and then toss them in the sauce? I love to let my sauce simmer for a couple hours is why im asking.

Also, will the 1 1/2 lb of meatballs, golfball shaped, be sufficiently covered up by the amount of liquid im using?

Any tips you can give me on how to impliment these meatballs would be great.

Question 2: Do you think this would be a good mixture for meatballs to go in my red sauce, 1/3 Ground Beef, 1/3 Ground Pork, 1/3 Hot Italian Sausage

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Old 02-17-2006, 03:11 PM   #2
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I do what you are suggesting. The browning in the pan does not have to cook the meatballs completely. They'll cook qiute nicely in the simmering sauce. Stir them occasionally but be gentle so the meatballs don't break up. The amount of liquid should be enough to cover.

Also, be sure to deglaze the pan you brown the meatballs in and add the deglazing liquid to the sauce (you could use the red wine or just a little of the sauce). Lots of great flavor there.
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Old 02-17-2006, 03:45 PM   #3
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Andy,if you don't mind, could you post the recipe you use for meatballs with red sauce?
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Old 02-17-2006, 03:57 PM   #4
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MLB:

This a recipe I took from David Ruggierio, an Italian American chef who had a show on Food TV a number of years ago.

Sunday Ragu


1/4 C Olive Oil
2 Italian Peppers, diced
1 C Onion, diced
2 C Crimini Mushrooms, diced
4 Garlic, sliced thin
18 Oz Tomato Paste (3 cans)
4 C Water
56 Oz Canned Tomato (2 cans)
28 Oz Water (1 can)
2 Tb Oregano (1 sprig-fresh)
1 tsp Salt
5 Basil Leaves (3 Tb-dry)
1/8 tsp Crushed Red Pepper
3 Tb Olive Oil
12 Meatballs
1 Lb Stew Beef Cubes
6 Sweet Italian Sausage


Sauté the peppers, onions, mushrooms and garlic in the olive oil for 10 minutes.

Add the tomato paste and sauté, constantly stirring, for 5 minutes. Stir in the 4 cups of water and simmer for 20 minutes.

Add the canned tomatoes, the 28 ounces of water, the oregano, salt, basil and red pepper. Bring to a boil and simmer for 2 hours with a wooden spoon under the cover to keep the lid partially open.

Place the remaining olive oil in a large skillet and brown the meats.

Add the browned meats to the sauce after the 2 hours. Continue to cook for 1 1/2 hours, stirring periodically, be careful not to break the meatballs.

When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.



Meatballs (Polpetti)


3 Tb Olive Oil
1 Small Onion, minced
3 Garlic, minced
1 Lb Ground Beef
1 Lb Ground Veal
1/2 Lb Ground Pork
1 1/4 C Bread Crumbs
3/4 C Pecorino Romano, grated
2 Tb Italian parsley, chopped
TT S&P
3 Eggs



Place 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes or until the onion is translucent. Set aside to cool.

In a large bowl, thoroughly combine the three meats, bread crumbs, cheese, the cooled onion and garlic, parsley, salt, pepper and eggs.

Shape the mixture into balls approximately the size of a large egg. You should end up with 24 meatballs.

Brown the meatballs in 2 tablespoons of olive oil.
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Old 02-17-2006, 04:16 PM   #5
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That is one **** of a recipe man. That is big league stuff. Thanks Andy.
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Old 02-17-2006, 04:18 PM   #6
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Andy, what did you think about the idea of 1/3 Beef/ 1/3 Pork 1/3 Hot Italian Sausage ?

Do the ratios need to be adjusted? Is sausage ok to put in meatballs?
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Old 02-17-2006, 04:34 PM   #7
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Quote:
Originally Posted by Mylegsbig
Andy, what did you think about the idea of 1/3 Beef/ 1/3 Pork 1/3 Hot Italian Sausage ?

Do the ratios need to be adjusted? Is sausage ok to put in meatballs?
It's different. You probably don't need both the ground pork and the sausage since the sausage is made with ground pork. The pork adds some fat and flavor. Try ground veal or just add more beef. Try it the way you have it and if you don't like it, then consider adjusting the ratios.
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Old 02-17-2006, 04:40 PM   #8
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dont eat veal, but aye you're right about the sausage

gonna go half pork half beef

cheers
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Old 02-17-2006, 04:48 PM   #9
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You could also do half beef and half sausage.
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Old 02-17-2006, 08:38 PM   #10
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Okay guys i got this sauce going got all the meatballs in it and its simmering, partially covered

what are the advantages to keeping it covered?

How often should i stir it? When i stir should i gentle scrape the bottom?

It's a big teflon pot.

Thanks.
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