Fireman Bob's Meatballs Pure and Simple
I believe I have " conquered " that " Quest " with this recipe...
I LOVE a good meatball and I believe this will be a favorite of yours' as well!
I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"...
Thank you so much Pat...
I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option...
Thank You Enro for allowing me to add your " Version " to my recipe...
Featured Pinch Tips Video
- 3 lb
- lean ground angus beef
- 1 1/2 lb
- ground veal
- 1 1/2 lb
- ground pork - mild, medium or hot your choice
- 6 clove
- fresh garlic - minced
- 6 large
- 3 c
- freshly grated romano cheese
- 1 tsp
- cinnamon yes cinnamon !!!
- 1/2 c
- fennel seeds
- 4 1/2 c
- italian flat leaf parsley - chopped fine
- 1 Tbsp
- red pepper flakes
- 1 jar(s)
- roasted red peppers - drained and chopped
- * * *
- salt and fresh ground black pepper to taste
- 6 c
- day old italian bread, crumbled
- 4 1/2 c
- lukewarm water - *** use only enough to make mixture moist
- 1/4 c
- extra virgin olive oil
- 1 can(s)
- tomato juice - enough to fill pan half way
- 2 can(s)
- (small) tomato paste
Mix all together very tenderly ( don't over mix , just bring together )
Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
*** Only use enough water to get moist consistency ***
Stir to make a sauce.
*** You will want to use 2 pans so meatballs have room and not touching each other ***
Cook 2 hour at 250 degrees or until done.
Serve with warmed crusty bread and sauce and napkins
THE Best Crusty Bread (Dutch Oven)
*** They Freeze Well Too ***
" Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
Small green pepper, fine chopped
2 cloves garlic, fine chopped
3 Tbsp EVOO
6 ounce tomato paste
1/4 cup dry red wine
3/4 cup chicken broth
2-15 ounce cans tomato sauce
1 tsp dried oregano
3/4 tsp dried basil
1 tsp sugar
Salt and fresh ground pepper to taste
HOPE YOU ALL ENJOY!!!!!!!