The Best Meatballs and My Three Day Marinara Sauce




Anytime I make meatballs and sauce, It motivates me to make them more often.  I cooked these up this weekend for my family and friend's: the Bailey's, Coleman's and Wrigley's.

Needless to say, the sixteen of us feasted.  Not one strand of spaghetti or spoonful of sauce was left.  No leftovers whatsoever.

I use the pan drippings from my meatballs in my red sauce which gives it a nice rounded out flavor.  I make the sauce over three days because the flavors mature over that time period while the meatballs remain tender.  The meatballs also freeze well and reheat nicely if you want to save some for later.

If you are tired of your old stand by red sauce, try making this one, it's worth your time.




In a large mixing bowl stir together bread crumbs, Parmesan cheese, milk, 1 cup of beef broth, parsley, eggs, oregano, garlic, kosher salt, black pepper, basil, red pepper flakes and nutmeg.




Add ground chuck and mix thoroughly with a fork.  Using a fork prevents overmixing and compacting which can toughen meatballs.




The best way to shape meatballs is with a portioning scoop that has a retractable blade that releases the meat.  Make each meatball about 2" in diameter or 1.5 ounces each.  Coat a rimmed baking sheet with cooking spray and arrange the meatballs on a pan so they are not touching.  I can get 35 meatballs on a tray and this recipe makes two trays so 70 meatballs.




Cover the bottom of the pan with 1 cup of beef broth and bake for 25 minutes at 450 degrees. 




Remove meatballs from pan and pour pan juices into a large, glass (2 cup) measuring cup to be used for the sauce.  Repeat process for second tray of meatballs.

Once you have pan juices from both trays, place measuring cup in the fridge for the fat to settle on the top (about 30 minutes).  Remove from the refrigerator and discard settled fat, reserving leftover juice.  Set aside.




This is the only picture of the sauce I have, it is very easy to make and packs a lot of flavor.  I also prefer it to be very thick so it coats well to the pasta.

Day One

In a large pot (I use my Dutch oven) sauté onions in oil over medium-high heat until translucent (about 6 minutes).  Stir in garlic and cook until you can smell it (about 30 seconds).  Add tomatoes, pan drippings from the meatballs, parsley and sugar.  Simmer for one hour on low, uncovered.  Remove from heat.  Let cool completely and place in the fridge overnight.

Day Two

Remove sauce from the refrigerator and puree until smooth in the food processor in small batches.  Return sauce to the pot and add tomato paste.  Bring to a boil and simmer on low for one hour.  Remove from heat.  Let cool completely and place in the fridge overnight.

Day Three

Add cooked meatballs (as many as you are going to serve)  to the sauce and simmer uncovered until heated through (about 15 minutes).  Meanwhile, cook pasta according to package directions; drain.  Stir in the cooked pasta and toss well to coat.  Garnish with lots of grated Parmesan cheese.

Meatballs

2 cups unseasoned bread crumbs
1-1/2 cups Parmesan cheese, finely grated
1 cup whole milk
3 cups beef broth, divided
1 cup chopped fresh parsley
6 eggs, beaten
4 Tablespoons dried oregano leaves
2 Tablespoons garlic, minced
2 Tablespoons kosher salt
2 Tablespoons ground black pepper
4 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
4 lb. ground chuck

In a large mixing bowl stir together bread crumbs, Parmesan cheese, milk, 1 cup of beef broth, parsley, eggs, oregano, garlic, kosher salt, black pepper, basil, red pepper flakes and nutmeg.  Add ground chuck and mix thoroughly with a fork.  Using a fork prevents overmixing and compacting which can toughen meatballs.

The best way to shape meatballs is with a portioning scoop that has a retractable blade that releases the meat.  Make each meatball about 2" in diameter or 1.5 ounces each.  Coat a rimmed baking sheet with cooking spray and arrange the meatballs on a pan so they are not touching.  (I can get 35 meatballs on a tray and this recipe makes two trays so 70 meatballs.)

Cover the bottom of the pan with 1 cup of beef broth and bake for 25 minutes at 450 degrees. 

Remove meatballs from pan and pour pan juices into a large, glass (2 cup) measuring cup to be used for the sauce.  Repeat process for second tray of meatballs.  Cool meatballs completely, cover and keep refrigerated until use. 

Once you have pan juices from both trays, place measuring cup in the fridge for the fat to settle on the top (about 30 minutes).  Remove from the refrigerator and discard settled fat, reserving leftover pan juices.  Set aside.

Three Day Marinara

3 cups yellow onion, diced
4 teaspoons garlic, minced
3 cans (28 oz. each) whole plum tomatoes
Reserved meatball pan drippings
1/2 cup dried parsley
1/2 cup dried basil
2 Tablespoons sugar
3 cans (6 oz each) tomato paste
Parmesan cheese, grated

Day One

In a large pot (I use my Dutch oven) sauté onions in oil over medium-high heat until translucent (about 6 minutes).  Stir in garlic and cook until you can smell it (about 30 seconds).  Add tomatoes, pan drippings from the meatballs, parsley and sugar.  Simmer for one hour on low, uncovered.  Remove from heat.  Let cool completely and place in the fridge overnight.

Day Two

Remove sauce from the refrigerator and puree until smooth in the food processor in small batches.  Return sauce to the pot and add tomato paste.  Bring to a boil and simmer on low for one hour.  Remove from heat.  Let cool completely and place in the fridge overnight.

Day Three

Add cooked meatballs (as many as you are going to serve)  to the sauce and simmer uncovered until heated through (about 15 minutes).  Meanwhile, cook pasta according to package directions; drain.  Stir in the cooked pasta and toss well to coat.  Garnish with lots of grated Parmesan cheese.

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Posted by Noble Pig at Sunday, October 25, 2009 1:48 PM
Categories: .Entrée
 
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