Thursday, August 18, 2011

5@5: Meatballs and Tomato Sauce

Beef Meatballs
Makes about 24 golf ball-sized meatballs


  • 2 pounds 80% lean beef, ground
  • 2 teaspoons salt
  • 1/4 teaspoon chili flake
  • 1/2 teaspoon fennel seed, ground
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley, chopped
  • 1 tablespoon oregano, chopped
  • 1 cup fresh ricotta cheese
  • 2 eggs
  • 2 tablespoons olive oil

Cooking Directions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. Drizzle the olive oil into a large baking dish (9 x 12) making sure to evenly coat the entire surface (use your hand to help spread the oil).
  4. Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.
  5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
  6. Roast until firm and cooked through - about 20 minutes.
  7. While the meatballs are roasting, heat four cups of tomato sauce in a small pot over a medium-high flame, stirring constantly.
  8. When the meatballs are firm and fully cooked, drain the excess grease from the pan. Pour the tomato sauce over them and continue roasting for another 14 minutes.

Classic Tomato Sauce

Makes 7 cups


  • 1 yellow onion, small dice (about 1 1/2 cups)
  • 1 bay leaf
  • 1 sprig fresh oregano (or 1/2 teaspoon dry)
  • 2 cloves garlic, peeled and roughly chopped
  • 2 tablespoons tomato paste
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 28-ounce cans of canned tomatoes, chopped (preferably San Marzano)

Cooking Directions

  1. Cook the onions with the olive oil, oregano, bay, garlic and salt over medium heat in a large pot (12-quart), stirring constantly until soft and translucent (about 15 minutes).
  2. Add the tomato paste and continue cooking for five minutes.
  3. Add the canned tomatoes and stir constantly until the sauce begins to boil.
  4. Continue cooking for 1 hour, stirring ever four or five minutes so that the sauce does not burn.
  5. Season with extra salt to taste.

from 5@5 eatocracy blog


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