Carmines meatballs and Sauce

Carmines meatballs and Sauce
Carmines meatballs and Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1 1/2 1 1/2

    1/2 c. bread crumbs

  • 2 1/2 2 1/2

    1/2 c. chicken stock

  • 1 1/2 1 1/2

    1/2 Tbsp. garlic, chopped

  • 2 2

    2 large eggs, beaten

  • 3 3

    3 Tbsp. fresh flat-leaf parsley, chopped

  • 2 2

    2 Tbsp. fresh basil, chopped

  • 1 1

    1 Tbsp. Kosher salt

  • 1/2 1/2

    1/2 tsp. freshly ground black pepper

  • 1/2 1/2

    1/2 lb. ground veal

  • 1 1/2 1 1/2 80%

    lbs. fresh ground beef chuck, 80% lean

  • 1 1

    1 c. romano cheese, grated

  • Olive oil

  • 10 10

    10 c. Carmine’s Marinara Sauce [see recipe below]

  • Instructions:

  • to 450°.

    oven to 450°.

  • 12

    oil a high-sided sheet pan with olive oil. Using a large ice cream scoop, scoop out rounded balls of the meat mixture. Arrange them on the sheet pan, spacing the balls evenly apart until you’ve used up the mixture; there should be about 12 balls.

  • to

    your hands with a little bit of olive oil and tightly pack each ball while rolling it round to maintain uniform shape.

  • 1 1/2 15 to 20

    cups of chicken stock into the sheet pan around the meatballs. Bake for 15 to 20 minutes, or until the meatballs are browned and cooked through. Remove and let cool.

  • to 15 to 20

    serve, combine the meatballs with the marinara sauce in a medium pot and simmer for 15 to 20 minutes. Let any leftover meatballs and sauce cool and then refrigerate.

  • CARMINE'S MARINARA SAUCE

  • 10

    10 cups

  • Ingredients:

  • 6 28oz.) 6 28oz.)

    cans 6 (26 - 28oz.) cans Italian plum tomatoes

  • 1/2 1/2

    1/2 c. olive oil

  • 1/2 1/2

    1/2 c. garlic, coarsely chopped

  • 24 24

    24 fresh basil leaves, sliced

  • 4 4

    4 tsp. fresh Italian parsley, chopped

  • 2 2

    2 tsp. salt

  • Freshly ground black pepper

  • Instructions:

  • 5

    tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

  • 5

    a large pot, heat oil over medium heat. When the oil is hot, add the garlic and cook, stirring, for 5 minutes or until golden brown. Reduce the heat a little if the garlic cooks too quickly.

  • to 30 to 5 to

    pepper to taste. Cook the mixture for 30 seconds. Add tomatoes, increase heat to high and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up.

  • 10

    the mixture boils, reduce the heat and simmer the sauce for 10 minutes or until tomatoes break down.

  • to to 12 to to

    the heat to high and bring the sauce to a boil. Boil it for 12 minutes or until it starts to thicken, stirring occasionally and scraping the bottom of the pan to prevent the sauce from burning.

  • to to to 1 to 1

    set it aside for an hour to cool. The sauce will keep in the fridge for up to 1 week or in the freezer for up to 1 month.

Directions

Mix as above

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