Page 76 - UMass2018_CookBook

Ingredients
Sunday Pasta Meatballs and
Potatoes
Capriotti Family, Franklin Square, NY
“This is the one dish that my whole family loves and it brings us to the table together. Bianca is missing it so much and I am too far away to make it for her.”
— Maria Capriotti
Preparation
1. Preheat oven to 350°F.
2. To make the sauce, heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce, basil and sugar and season with salt and pepper. Raise the heat to medium-high and bring to a boil. Add the potatoes, reduce the heat to low and simmer for 30 minutes.
3. To make the meatballs, place the meat in a bowl and season lightly with salt and pepper. Add the Pecorino, breadcrumbs, mint and eggs and stir until combined. Use an ice cream scooper to portion the mixture into individual meatballs; transfer to a lightly greased baking sheet.
4. Bake the meatballs for 10 minutes,
then let cool at room temperature for
10 minutes. Gently drop the meatballs into the sauce and simmer for 30 minutes.
Serves 4 to 6
FOR THE SAUCE AND POTATOES:
2 tablespoons olive oil 2 garlic cloves, chopped
2 (28-ounce) cans tomato sauce, preferably Red Pack brand
4 basil leaves, julienned
1 tablespoon granulated sugar
Salt Ground black pepper
4 russet potatoes, peeled and cut in half crosswise
FOR THE MEATBALLS:
1 pound ground sirloin Salt Ground black pepper
1⁄2 cup grated Pecorino Romano cheese, plus additional for sprinkling
1⁄3 cup seasoned Italian breadcrumbs
2 tablespoons chopped fresh mint
2 large eggs 1 pound spaghetti
68 | TASTE OF HOME