Carmines meatballs and Sauce
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- 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]
- 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
- 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
- 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.
Mix as above