This recipe came from my great aunt Lillian who married and Italian man straight from Italy.
The original recipe for the meatballs calls for a "nickel's worth" of graham crackers. We had to guess what that amount was.
Better made a day ahead and let to set in refrigerator overnight to let all the great flavors come together.
Cover bottom of large pot with olive oil. When oil is hot add pork steaks that have been salted and peppered on both sides to oil. Brown on both sides.
Add chopped onion, let cook a few minutes and then add garlic. Cook until onions are translucent.
Add remaining ingredients. I usually add very hot water to tomato cans to make sure I get all the goodness out. Simmer until desired thickness.
Mix all ingredients together, adding enough milk to make meat mixture very moist. Form into balls. Arrange meatballs (this will be done in batches) around the outside of a microwave safe pie plate. Microwave on high for 3 1/2 - 4 minutes. Meatballs should hold together at this point. Add to simmering sauce to finish cooking. Microwaving extracts excess fat from meat and keeps them from breaking apart in the sauce.
Depending on my mood I add pan fried Italian Sausage to simmering sauce. My great-uncle would add browned cubes of chuck roast and hard boiled eggs. The pork from the pork steaks will just fall off the bones and break into small pieces in the sauce. If you find a bone, just remove it.
Serve over your choice of pasta. We like angel hair at our house, but we change it up to keep things interesting.
This sauce freezes well. I also sometimes make a double batch of the meatballs and freeze one batch uncooked on baking trays and then when frozen pack into zip bags for other recipes.
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