Page 95 - 2016TOHCookbook

Pop’s Meatballs
Lombardi Family | NEEDHAM, MA
“When the family gets together you often hear two questions: ‘Is Pops making meatballs?” or ‘Is Pops bringing meatballs?’ This is a favorite family meal!” MICHAEL AND CAROLYN LOMBARDI
INGREDIENTS
Serves 12
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped 4 garlic cloves, minced
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
6 (28-ounce) cans crushed tomatoes 1 (28-ounce) can tomato purée
1 tablespoon granulated sugar
2 pounds ground beef
1 pound ground pork
1⁄2 cup bread crumbs
2 large eggs
1 teaspoon dried parsley
1⁄2 cup grated Parmesan cheese
PREPARATION
Salt
Ground black pepper Red pepper flakes Cooked pasta, for serving
1. In a large stock pot, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, basil and oregano and cook until softened and lightly browned. Add the crushed tomatoes, tomato purée and sugar and bring to a boil. Cover, lower the heat to low and simmer.
2. While the sauce is simmering, mix the beef and pork together in a large bowl. Add the bread crumbs, eggs, parsley, Parmesan and a pinch each of salt, pepper and red pepper flakes. Mix until combined. Cover and refrigerate about 1 hour.
3. Using wet hands, form the meat mixture into meatballs about 1 1⁄2 inches in diameter and carefully drop them directly into the sauce. Simmer, covered, about 3 hours or preferably overnight (if simmering overnight, you may need to add a little water). Remove cover and skim off any excess oil. Serve with your favorite pasta.
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