italian meatballs and sauce

Name: Italian Meatballs and Sauce
Prep time: 35 min
Cook time: 7 h
Yield: 8
Cuisine: Italian
Ingredients: ## SAUCE; 1/4 cup(s) olive oil, extra virgin; 2 pound(s) baby back ribs; 1 large sweet onion; 1/2 tablespoon(s) kosher salt; 6 clove(s) garlic, sliced; (2) 28 ounce(s) tomatoes, canned and chopped, with liquid; 3 tablespoon(s) oregano, fresh, chopped; 1 tablespoon(s) red pepper flakes, crushed (optional); 1 - bay leaf, fresh; 1 bottle(s) dry white wine (or equal amounts of beef broth); ## MEATBALLS; 1/3 cup(s) olive oil, extra virgin; clove(s) garlic, minced; 1 - shallot, minced; 2 cup(s) day old wheat bread, diced; 1/4 cup(s) milk; 1 1/2 pound(s) ground beef; 1 package(s) bulk italian sausage; 3/4 cup(s) whole milk ricotta; 1/2 cup(s) basil, fresh, chopped; 1/2 cup(s) parsley, fresh, chopped; 1/4 cup(s) grated parmesan cheese; 1 teaspoon(s) kosher salt; 1 large egg

(1 RATING)

119 Pinches 1 Photo

Tracy Stephan

gleason, WI

Updated on Apr 13, 2012

This is an old recipe..been in the family for a long time..I had to make up them to figure out the measurements..You can use sauce from the jar if your low on time..I sure hope you enjoy this as much as my family has!

Rate

prep time 35 Min

cook time 7 Hr

method ---

yield 8 +

Ingredients

SAUCE
1/4 cup olive oil, extra virgin
2 pounds baby back ribs
1 large sweet onion
1/2 tablespoon kosher salt
6 cloves garlic, sliced
(2) 28 ounces tomatoes, canned and chopped, with liquid
3 tablespoons oregano, fresh, chopped
1 tablespoon red pepper flakes, crushed (optional)
1 - bay leaf, fresh
1 bottle dry white wine (or equal amounts of beef broth)
MEATBALLS
1/3 cup olive oil, extra virgin
clove garlic, minced
1 - shallot, minced
2 cups day old wheat bread, diced
1/4 cup milk
1 1/2 pounds ground beef
1 package bulk italian sausage
3/4 cup whole milk ricotta
1/2 cup basil, fresh, chopped
1/2 cup parsley, fresh, chopped
1/4 cup grated parmesan cheese
1 teaspoon kosher salt
1 large egg

How To Make italian meatballs and sauce

Step 1

For the sauce: Heat oil in a large dutch oven over medium heat. Add the ribs and brown evenly. Add onions, sprinkle salt and cook until onions are translucent. Add garlic and gook until everything is soft but not browned.

Step 2

Add the wine or broth and deglaze the bottom of the pan. Add tomatoes, oregano, red pepper flakes (if using)and bay leaf. Bring the sauce to a simmer, reduce heat to low and continue to cook until reduced, about 6 hours.
Step 3

Taste and add more salt if needed. Remove the bay leaf. Makes about 2 quarts.
Step 4

For the Meatballs: Soak the bread in the milk in a medium bowl. In a small saute pan add 1 TBS of oil, the garlic and shallots and cook until translucent.
Step 5

In a separate bowl, combine the beef and bulk sausage, ricotta, basil, parsley, parmesan cheese, salt, egg and the cooked shallots and garlic.
Step 6

After the bread has soaked up the milk, remove it from the bowl and squeeze out the remaining liquid. Add to the meat mixture. Mix well.
Step 7

Form the meat mix into 2 inch balls and cook in the remaining olive oil. Cook until they are brown on all sides.
Step 8

Add the meatballs to a large pot as they are done browning. Once done add the sauce over the top of the meatballs. Bring to a simmer. let cook in sauce for about an hour. I usually cover them for the first half then uncover them for the remaining time. Serve over pasta..ENJOY!
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