Beer Cap ChoppersNate Custer: My grandfather’s sauce and meatball recipe was passed down from my ancestors in Italy. Enjoy!

Beer Cap Choppers’ Nate’s Grandfather’s Meatballs & Sauce

Servings:  25-30 meatballs & sauce

Ingredients:

  • DelGrosso meatless sauce (4 26 oz. jars)
  • small onion – coarsely chopped
  • olive oil (3 tbsp. or more)
  • basil (a little over 3/4 tsp. – 2 large squirts from tube)
  • 1 lb. each: ground meat, veal & pork (exactly 1 lb. each makes 25 – 30 meatballs)
  • 1 egg
  • Italian Bread Crumbs (1/2 – 2/3 cup)
  • Locatelli Pecorino Romano cheese (1/2 cup)
  • garlic (1 ¼ tsp.)
  • parsley (1 ¼ tbsp. or more)
  • raisins
  • 1 tsp sugar or Splenda
  • salt & pepper to taste

Sauce Instructions:

  1. Caramelize onion in olive oil over medium heat.
  2. Add sauce, basil & Splenda.
  3. Add salt & pepper to taste.
  4. Bring to a bubble over medium heat, then reduce to simmer while you make meatballs.

Meatball Instructions:

  1. In a large bowl, mix together ground meat, veal & pork with egg, bread crumbs, cheese, garlic & parsley.
  2. Roll meatballs no larger than 1 1/2 – 2 in. diameter. Place 1 raisin in the center of each meatball for tenderness.
  3. Bake meatballs in 350 degree oven for 15 minutes.
  4. Add meatballs to sauce, and simmer uncovered for 5-6 hours.
  5. Serve with long fusilli or your favorite pasta.

NOTE:  The DelGrosso sauce jars are now 24 oz. You may need to add another 24 oz or smaller jar to get the desired amount of finished sauce.

Meatballs & Sauce (photo via www.ancestreats.com)

Meatballs & Sauce (photo via www.ancestreats.com)

 

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