OK, so if you haven’t noticed…I don’t seem to be writing much about “WREATHS”….no not much at ALL about our wreaths! Nothing about how sturdy they are made …..all handmade and with fine detail…or how great a price they are compared to what they NORMALLY sell for through places like major Catalog companies such as Hotwater Creek or Bills – Sons &mona or Black Flower Farms or LL Peas…which is who they are normally manufactured for! GEEZ people don’t you know a great deal when you see it? LOL OK! There is my content for the DAY! Hope you enjoyed that. You see I am “supposed” to have this certain amount of “content” to bring traffic to my website/blog…..so there it is all out there at once!
Now….to the meatballs. My sweet little ex-Mother in Law (I hate saying ex cause the connotation means….well ex) and she is anything but ex….I love her dearly and always will remain close with her…but I digress…. she taught me about 30 yrs ago how to make her amazing meatballs and spaghetti sauce…the true Italian way. I have changed it up a bit over the years but only through the help of my nephew (her grandson) (who is a chef) which makes it all okay (otherwise out of the family change would NOT be acceptable) and I would like to share it with you now.
1 lb of ground pork
1 lb of ground chuck or burger
1/2 chopped onion
3 garlic cloves finely chopped
1 tsp salt
pinch of crushed red pepper
1/4 tsp pepper
1 tsp parsley
1/4 cup breadcrumbs or more if you like
a splash of red wine
5 strips of bacon (better if you can get pancetta) chopped
Mix all ingredients in your mixer if you have one (I use my kitchen aid for mixing EVERYTHING) I love it!
Then form large meatballs and fry them up in your olive oil.
In the meantime prepare your sauce.
Three jars of tomato sauce (I used my own canned Roma tomato sauce) but if you don’t have that just use hunts.
2 Cans of tomato paste
1 1/2 tsp basil
1 1/2 tsp Italian seasoning
1/8 cup dried parsley
3 large garlic cloves
splash of red wine
put your herbs into a mortar and pestal and pestal away for a minute. I always do this with my herbs…it just helps to bring out the flavor of the herb to disturb its slumber a bit so to speak.
Then saute your herbs together for a minute in the olive oil (always use olive oil) If you don’t use olive oil then don’t make the dish…..it won’t taste the same. Then add your red wine and let it cook down
…..then add your sauces, test for thickness and add a can of water if needed or two……lastly, when your meatballs have browned good on all sides lift them out and drop them into your sauce pot.
Let them simmer on low all day or however long you have ….but at least for an hour or two at the bare minimum. It is even better the next day if you can wait that long.
Then EAT THEM (the meatballs I mean! not the polish sausage)….but it is best if you eat them on spaghetti or noodles such as rigatoni or any pasta….with garlic bread or salad or just salad or just garlic bread….or salad and garlic bread…. or OH NEVER MIND you get it right? Enjoy!
Now go look at the wreaths ok?