Mylegsbig
Head Chef
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
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