MEATBALLS

By ldelmas

Ingredients

• Meatballs:
• 1/2 1/2 1/2 Ground Pork (I use Italian sausage )
• 1 1/2 1 1/2 1/2 Ground beef
• 1 1 1 cp Fresh white bread (4 slices, crust removed )
• 1/4 1/4 1/4 cp seasoned bread crumbs
• 2 2 2 Tbsp fresh flat Parsley
• 1/2 1/2 1/2 cp fresh Grated Parmesan cheese
• 2 2 2 tsp fresh ground pepper
• 2 2 2 tsp Kosher salt
• 1/4 1/4 1/4 tst nutmeg
• 3/4 3/4 3/4 cp beef broth
• 1 1 1 large egg, beaten
• vegetable oil
• olive oil
• to Remove meatballs to a plate and cover with paper towel. Discard the oil but don't clean the pan.
• Sauce:
• 1 1Tbsp 1Tbsp olive oil
• 1 1cp 1cp chopped Yellow onion
• 1 1/2 1 1/2 1/2 tsp minced garlic or more
• 1/2 1/2 1/2 cp good Red wine or Beef stock
• 2 2 2 (28oz.)cans crushed tomatoes
• 1 1 1 Tbsp fresh chopped flat leaf parsley
• 1 1/28 1 1/28oz 1/28oz tsp kosher salt
• 1/2 1/2 1/2 tsp pepper
• 2 2 2 tsp sugar
• Directions :
• to 30-40 other can tomatoes, stir and simmer. Return the meatballs to the sauce cover and simmer 30-40 minutes.
• Toast Sub Buns in Broiler. Top with meatballs and the sauce add mozzarella cheese, put back under the boiler until cheese melts
• Garlic Parmesan Potato Wedges
• 3-4 3-4 3-4 large Russet Potatoes, sliced into wedges
• 4 4 4 Tbsp oliveoil
• 2 2 2 tsp kosher salt
• 2 2 2 tsp garlic powder
• 1 1 1 tst Paprika
• 2 2 2 tsp Italian seasoning
• 1/2 1/2 1/2 cp parmesan cheese
• Directions :
• 1 1) to 375, oven to 375, lightly grease a large baking sheet
• 2 2) to to potatoes wedges in large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, paprika, Italian seasoning and Parmesan cheese. Sprinkle cheese mixture over potatoes wedges and toss to coat
• 3 3) 25-30 Place potatoes wedges on a prepared baking sheet Ina single layer with skin side down. Bake 25-30 minutes until potatoes are fork tender and golden. Sprinkle with fresh parsley and dip in Ranch or blue cheese dressing
• 4 15 Reply · 4 · 15 hrs
• David Venable QVC
• David Venable QVC Thank you Chandra Kyle!!!
• 1 14 Reply · 1 · 14 hrs

Preparation

Step 1

Directions : Place ground meats, bread crumbs, parsley, parmesan, salt, pepper, nutmeg, and beef broth in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs . Pour equal amount of veggie oil and olive oil in the same pan. Heat oil . very carefully in batches, place meatballs in oil and brown all sides over med -low heat. Don't crowd meatballs. Remove meatballs to a plate and cover with paper towel. Discard the oil but don't clean the pan.

Sauce:

1Tbsp olive oil
1cp chopped Yellow onion
1 1/2 tsp minced garlic or more
1/2 cp good Red wine or Beef stock
2 (28oz.)cans crushed tomatoes
1 Tbsp fresh chopped flat leaf parsley
1 1/28oz tsp kosher salt
1/2 tsp pepper
2 tsp sugar

Directions :

For sauce, heat the olive oil in the same Panasonic meatballs. Add the onions and saute over med heat until translucent. Add garlic and cook 2 more minutes. Add wine or Stockard cook on high scraping up all brown bites in the pan, and until all liquids evaporates, about 3 mins. Stir in 1 28oz tomatoes, parsley, salt, pepper . Stir until combined . Get out a 5qt dutch oven and transfer the sauce. Then add other can tomatoes, stir and simmer. Return the meatballs to the sauce cover and simmer 30-40 minutes.

Toast Sub Buns in Broiler. Top with meatballs and the sauce add mozzarella cheese, put back under the boiler until cheese melts

Garlic Parmesan Potato Wedges

3-4 large Russet Potatoes, sliced into wedges
4 Tbsp oliveoil
2 tsp kosher salt
2 tsp garlic powder
1 tst Paprika
2 tsp Italian seasoning
1/2 cp parmesan cheese

Directions :
1) Preheat oven to 375, lightly grease a large baking sheet
2) Place potatoes wedges in large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, paprika, Italian seasoning and Parmesan cheese. Sprinkle cheese mixture over potatoes wedges and toss to coat
3) Place potatoes wedges on a prepared baking sheet Ina single layer with skin side down. Bake 25-30 minutes until potatoes are fork tender and golden. Sprinkle with fresh parsley and dip in Ranch or blue cheese dressing
Like · Reply · 4 · 15 hrs
David Venable QVC
David Venable QVC Thank you Chandra Kyle!!!
Like · Reply · 1 · 14 hrs