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Johnny V’s spaghetti and meatballs in marinara sauce

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3 tablespoons olive oil, divided

1 onion, peeled and chopped

1 clove garlic, peeled and minced

28-ounce can, plus 8-ounce can, crushed tomatoes (Salamida uses Stanislaus, a brand that is not readily available at retail. Use the best quality canned tomato you can find.)
1 teaspoon parsley flakes

1 teaspoon Italian seasoning

½ pound ground veal

½ pound ground pork

1 pound ground beef

1 cup seasoned breadcrumbs

2 tablespoons chopped fresh parsley

½ cup grated Parmesan/Romano cheese blend

2 teaspoons kosher salt

½ teaspoon black pepper

¼ teaspoon nutmeg

1 egg, beaten

Vegetable oil

To make the sauce:

In a large pot, heat 2 tablespoons olive oil until shimmery, and add the onion. Saute over medium heat, stirring, until onion softens and turns translucent, but does not brown, about 5 minutes. Add the garlic, and cook until fragrant, another minute or so. Add the tomatoes, parsley flakes and Italian seasoning. Bring to a boil, reduce heat to medium low and cook about 20 minutes. Stir in the remaining tablespoon of olive oil, and simmer on low heat another 20 minutes.

To make meatballs:

Combine all the meats, and work them together well, with a large fork or your hands. Mix in the breadcrumbs, parsley, cheese and seasonings. Work in the beaten egg, first with a fork, then with wet hands, until the mixture is blended well and ingredients seem evenly distributed.

In a frying pan, heat about ¼ inch of vegetable oil. Roll meat mixture into balls (Johnny V’s likes them large, up to 2 inches in diameter.) Cook meatballs well, turning so all sides get browned and crusty. Remove, drain and place in a warm oven to hold until sauce is ready. Before serving, add meatballs to sauce to heat through. Serve with spaghetti.  Makes 12-15 large meatballs.


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