Entrees

Meatballs and Pasta

Meatball Ingredients:

  • 1/2 medium yellow onion
  • 1 1/2 cloves garlic
  • 1/3 cup fresh parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1/3 cup chicken stock
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/3 cup plain breadcrumbs
  • 2 eggs
  • 1/4 cup Parmigiano cheese, grated
  • 1 teaspoon salt
  • hot pepper flakes, optional for added kick!

Gina’s Tomato Sauce Ingredients:

  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • 2 8oz cans crushed tomatoes
  • 1 cup Welch’s grape juice (a trick passed down from a dear Italian friend)
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

In a blender, combine the chicken stock, onion and garlic. Set aside. In a large mixing bowl, add the onion puree to the remaining ingredients and mix until well combined. Form into two inch meatballs and fry them in two tablespoons of olive oil over high heat until golden brown.

In a large sauce pan, saute the onion and garlic in olive oil and butter. Add the tomato paste, tomatoes, grape juice and spices. Bring to a simmer and cook over low heat for 15-20 minutes or until the sauce comes together. Add water or chicken stock if you prefer a thinner sauce. Around here we love our tomato sauce thick and chunky, but if you’d like a smoother consistency, just run the sauce through a blender or use an immersion blender to puree.

Add the meatballs when ready to serve and plate over cooked pasta.

“Manja, manja que te fa bene!”

Simplicity at its best! This recipe for homemade meatballs and pasta brings rich, homemade Italian flavor back to the table. It’s one meal you’ll love gathering the family together to enjoy. Also try the meatball recipe for some unbelievable meatball subs, topped with melted provolone or mozzarella cheese.