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.

Meatball ingredients



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

2 eggs

olive oil

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!

In Kitchen Aid mixer

whirl it around a bit to mix

Then form large meatballs and fry them up in your olive oil.

Always use olive oil....it's the Italian way to do it. Unless you want sub-par "American meatballs"

In the meantime prepare your sauce.

Hurry before your meatballs burn!

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.

Sleepy herbs getting their wake-up call.

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

I always saute my herbs and garlic first....be careful not to burn the garlic though

…..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.

Mix them in and simmer on very low heat for a long time (the longer the better) well, not for 2 months or anything...just like maybe a few hours or all day.

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.

OOPS! how did that picture get in there? This was what my son-in-law was eating while I was making my meatballs for you.

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?




This entry was posted in Barbie's Life, How to, Yummy Recipes and tagged , , , , , , , . Bookmark the permalink.
Kate Coury's Farmhouse