these damn meatballz are the whole reason i even started bloggin my recipes for my boys to find n use sum day cauz its not hard to look up recipes online and n books but its damn near impossible to recreate a taste from memory cauz u can make sumthing a million ways but if u dont use what the person who created it used or the way they did it then its just not da same n for me it always came down to my straight up italian great grandmas meatballs lol. i can still taste em but can only come close n meatballs arn’t rocket science to make like anything i cook but not knowing little things like meat types cheeses n breadin she used im screwed in just gotta let it go lol but ova the years ive used what i think is close to come up with my own n my boys love em n thats y i blog this shit lmao. damn that alotta typin for me. longest sentence eva sorry k heres what we need

for da meatballz

2.lbs 80/20 ground beef

2.lbs ground italian sausage

1.lb ground veal or substitute another pound of beef

1.c fresh grated parmesan cheese not the canned shit. not for this lol

3 large eggs

1 1/2.c italian bread crumbs or dryed crumbs from my bread recipe

1/2.c chopped fresh italian parsley

1/4.c milk or ricotta cheese

2 minced garlic cloves

1/2.tbs italian seasonin. .double if using real bread crumbs or non seasoned crumbs

1/4.ts onion powder

1/4.ts garlic powder

1/8.ts white pepper

1/8 .ts nutmeg

1/2.ts salt

k n for the sauce

3 28.oz cans of san marzano crushed tomatoes

2 28.oz can of good tomatoe sauce

18.oz good tomatoe paste.( one big n one small can)

1 small yellow onion dices really fine

4 cloves garlic minced

1.cup beef broth

1.cup water

1/2.ts onion powder

1/2.ts garlic powder

1/4.ts white pepper

1 1/2 tbsp italian seasoning

1.tbsp oregano

1/2.tbsp basil

1.ts salt

1.ts ground fennel seed

3.tbsps sugar

1.ts olive oil

1/4 cup red wine if ya got any but no big deal

k first we gotta get on da sauce n this isnt my after work in a hurry spaghetti sauce this is a weekend feedin alotta people or makin meatballz or fresh pasta kinda sauce lol i remember as a kid goin down da street to my great grandmas nieces house to pick up dinner n there’d be a bunch of old italians sittin round da table like a scene outta da sopranos lol n shed be at da stove wit a huge pot of sauce(gravy) goin wit all kinds of meats cookin away in it all day like sausages, pork loins, spareribs and meatballs n shed give me a big empty plastic ice cream container (old school tupperware lol) filled with pasta n then shed scoop out da sauce n meats into it n id be off back to grandmas to eat lol but thats were i got the idea for da sauce or gravy as they call it i know u didnt ask but there ya go n oh ya back too it lol. remember i drink a little while i do this lol k grab u a big ass pot. like BIG n add the olive oil to it covering the bottom n mince up yo onions n garlic and add em in n on low heat cook em for a few minutes

now after they sweatin a bit its time to add the crushed tomatoes n not just any kind we using san marzano tomatoes grown in volcanic soil in italy cauz they da best n only da best for this sauce

just kiddin …kind of lol . if u can find em use em if not any brand crushed will do n if they not crushed just run em through the processor for a bit k then add all the rest of the sauce ingredients to da pot

then on low heat start mixin it up n lettin it simmer wit a lid almost all the way on just cracked enough to let out sum steam n keep in any splattering lol n its gonna cook for at least 2 hours stirrin every 10 min or so before we add in da meat cauz we want the sauce really hot when da ballz go in lol

now while the sauce is cookin we can get on da meatballz. grab a big bowl n put your meats in it

then chop up yo parsley n crush da garlic n add it to da bowl

next grate a cup of cheese off the parm block n add it in n its REALLY important to grate fresh parm. it taste completly different than the canned saw dust shit. which is fine for stuff but u need that real parm flavor in these ballz . just a cheap 5$ knock off block will do. not the actual real real parm. its like 15 bucks a ounce lol

settle down paulie lol then add da eggs, milk, bread crumbs, and seasoning in and get mixin it up real good get yo paws in there

after its all mixed up start ball formin. i make em a bit bigger than pool ballz cauz they gonna shrink a bit. what.. its cold they do that lol just grab u a handful of meat n roll it round in yo hands till it feels solid. u get da idea lol

look at those ballz lol. i can say that cauz its a meatball recipe lol k lets get em in da pot if the sauce has been cookin long enough start by droppin in any bigger lookin ones first. there load bearing ballz lol im actually really trying here lol im like 40 goin on 14 lol n just kinda circle em around till u get em all in there

now depending on your pot size they should all fit n be mostly covered in sauce n keep n mind theyll shrink a bit n if u lackin in sauce add a bit more beef broth or water. itll cook out sum anyway. now put da lid back on cracked a bit n keep cookin on low for least 2 hours very gently stirrin up da bottom every 10 min or so. u can get more into it as da balls firm up lol. i usually let em cook 3 to 4 hours but they usually cooked thru after 2ish. they need to be at least 170° internal temp cauz of da pork if u got a meat thermometer but da longer they cook the better everything in da pots gonna taste. n here they are after 4 hours

now da ballz are ready well get em out da pot so we can bring up da sauce n reduce it a bit wit sum heat and get all them meat bits n goodness from da ballz more incorperated into da sauce bout 30min on med heat wit lid cracked n remember to stir often cauz a higher heat on tomatoe sauce will burn yo n taste it n c if u need more seasonin. i usually add a bit more sugar. i dont like it sweet but it cuts da acidity down a bit

them ballz tho lol n there we go we got a huge pot of gravy for pasta n a big ass bowl of meatballz for subs, pasta or just by themselves. looks like imma have to make sum pasta rite quik to get rid of dat gravy but for now i made my bread the other day sooo

definitly not great grandmas but inspired by and taste as close as i can get to em and the sauce is better than u can buy n u can cook any meat in there til tender and it just makes da gravy even better n just freeze what u dont use for later or use it all up. ballz n all within a week. k. enough bout my ballz. bye