"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-17-2006, 03:04 PM   #1
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 03:11 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2006, 03:45 PM   #3
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Andy,if you don't mind, could you post the recipe you use for meatballs with red sauce?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 03:57 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2006, 04:16 PM   #5
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
That is one **** of a recipe man. That is big league stuff. Thanks Andy.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 04:18 PM   #6
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 04:34 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2006, 04:40 PM   #8
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
dont eat veal, but aye you're right about the sausage

gonna go half pork half beef

cheers
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 04:48 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
You could also do half beef and half sausage.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2006, 08:38 PM   #10
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 08:55 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
Stir it every 20 minutes or so. Gently move the meat around in the pot. You shouldn't have to worry about scraping the bottom if you're just simmering gently.

The sauce is cooked uncovered to allow some of the liquid to cook off, resulting in a thicker sauce.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2006, 09:03 PM   #12
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
ah, i see. thanks again.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-17-2006, 11:09 PM   #13
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
Quote:
Originally Posted by Andy M.

The sauce is cooked uncovered to allow some of the liquid to cook off, resulting in a thicker sauce.
Condensation goes up (steam) and concentration occurs to the final product. I keep forgetting that, as I like a thicker sauce!
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 02-17-2006, 11:54 PM   #14
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
It's not that hard to convert:

1) use your TNT (favorite) meatball recipe - and brown like you usually do.
2) When browned remove them to a platter while you continue with the following:
3) pour off the grease and add onion, garlic, other vegetables and saute until just tender
4) add the wine and deglaze the pan
5) add the rest of your sauce/gravy components like you normally would.
6) bring just to a boil, add the meatballs, reduce to a low simmer (about 180-F) and slap the lid on
7) simmer for 1-2 hours - gently stirring about every 20-30 minutes
8) if you want to thicken the sauce/gravy - remove the lid for the last 30-minutes - 1 hour.

The meatballs do not need to be fully cooked at the beginning - they will cook in the sauce/gravy.

The "traditional" meatball mixture is equal parts (1/3 each) ground beef, pork and veal. XW used ground turkey in place of the veal sometimes (depending on availibity, price and our budget for the week) ... and in a slow simmered meatball gravy I never noticed a difference in flavor.
Michael in FtW is offline   Reply With Quote
Old 02-18-2006, 02:53 PM   #15
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Okay guys quick question. By the way, this sauce turned out to be the best sauce ive ever cooked, EVER. and the meatballs were AMAZING. i got some gourmet pecorino cheese from italy. SO DELICIOUS.

I have a bunch of these left over and want to make meatball subs today.

What is the best way to heat up these meatballs? they are ina tupperware with the sauce.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-18-2006, 04:03 PM   #16
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
Do them in the microwave if you are in a hurry. I don't think it would hurt them. Don't do it in the tupperware though. Put them in a glass dish.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-18-2006, 05:12 PM   #17
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Alix not in a hurry

i was thinking maybe put them in a foil packet and bake em in the oven @ 350?

rather not use the micro on these exquisite meatballs
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-18-2006, 10:37 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
Heat them on the stovetop in a small pan over med-low heat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.