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St. Joseph's Day Meatballs

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Hoser View Drop Down
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    Posted: 20 March 2011 at 03:20
I had been thinking about doing some sausage for the holiday, but thought what could be more down home Italian than pasta and meatballs?
So, I got together all the ingredients I thought I might need and went at it.



First I put the ground veal, beef and pork in a large mixing bowl:



Then finely minced some garlic and tossed that in, followed by the shallots(or onion), herbs and breadcrumbs, then mixed the eggs and cream with salt and pepper, poured it over and mixed.
The key to mixing meatballs is not to overdue it! just until everything is incorporated, or they will get tough on you.





Then, keeping my hands wet took about two ounces at a time of the mix and rolled it into balls, then placed them on a baking sheet covered with that new non-stick foil that I have been raving about for the last couple of weeks. I can't say enough about the stuff...it is fantastic.



Then into a 350°F oven until their internal temp is about 150°F, which took about 25 minutes in my oven.



While the meatballs were getting done I started a simple sauce...saute'd some onions, garlic paste and mushrooms to get it going.



Then deglazed with Marsala wine and added a can of Roma tomatoes and let it reduce and get a little thicker...also added a bit of canned sauce, and a handful each of basil and oregano.



Then when it thickened up, I put the meatballs in the sauce and turned it down to a simmer for a while to let them warm up and get a little flavor from the sauce.



Plated it all up and chowed down



It wasn't easy, but we both managed to save enough room for dessert...and there can be no argument about what that is on St. Joseph's Day...it must be ZeppoleWink



Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2011 at 08:14
beautiful, dave! looking really nice, and i must say your zeppole also look great! we didn't make meatballs yesterday, but we did give the zeppole a try. #1 son joe made them and i had him take pix, so they will be his first posting!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2011 at 11:30
Stunningly delicious supper, Dave  Clap  That sauce looked perfect and the triple-meat balls were anything a carnivore could wish for! Nice thick looking sauce at the end....very nicely done, and I really liked that sauce pan you used. Is that "emeril" imprinted on the handle? That's a good size pan, oven proof and the sturdy handle attachement is good to go. By the way, that steam coming off the plated pic got my mind thinking of how delicous that all must have come together....excellent post!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2011 at 16:15
Originally posted by Rivet Rivet wrote:

Stunningly delicious supper, Dave  Clap  That sauce looked perfect and the triple-meat balls were anything a carnivore could wish for! Nice thisk looking sauce at the end....very nicely don, and I really liked that sauce pan you used. Is that "emeril" imprinted on the handle? That's a good size pan, oven proof and the sturdy handle attachement is good to go. By the way, that steam coming off the plated pic got my mind thinking of how delicous that all must have come together....excellent post!


It is indeed "Emeril" on the pan John...made by all clad, and the best bang for the buck you'll find out there. Copper sandwich stainless steel. I've been using them for about 7 or 8 years now, and couldn't be happier with them for the price. I paid about $169.00 for a ten piece set.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2011 at 20:30
Well, that's certainly a steal for the set, even at near twice-the-price! Good to go, and congratulations on getting them. I do seriously need a large and heavy duty, oven-ready saucepan like that. I'm just impressed by the quality those handles are rivetted with. They will never, ever loosen or come off.
 
Also another thing I noticed- you all are so lucky to get good meat set-ups from your grocer like the pork, beef, veal trio pack you got. We never see stuff like that around here, and I would snap it up. Very nice! Again, delicious meal you made without a doubt Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 31 October 2012 at 03:10
Hoser, Buon Giorno,
 
I had just been telling Boilmaker that I am going to prepare his Tomato Sauce with your Meatballs this morning.
 
I love the oven baking idea, and of course, since I am a " grease & fat buster " --- this method is marvelous.
 
Truly fabulous pictorial and recipe. Shall be preparing the Fireman´s Meatballs tonight and the sauce after 15.00 Hours for our 4 day wkend; it is a bank holiday here in Madrid ... Need to get the ground beef and ground pork now, so thanks again for your lovely recipe.
Ciao.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2012 at 03:24
buon appetito Margi....I hope you enjoy them, and get to relax a bit on your holiday.Big smile

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2012 at 03:27
Buon Giorno, Hoser,
 
Your oven prepared beef 50% and pork 50% ground meatballs were delicious.
 
Thanks so much for posting the recipe.
 
They are a purr-fect pair with Boilmaker´s Italian Tomato Sauce ... we truly enjoyed it.
 
Have great wkend.
Margi.  
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2012 at 09:39
Mmmmm...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2012 at 09:43
Melissa,
 
Boilmaker´s tomato sauce paired with Hoser´s oven baked meatballs and then placed in The Sauce, was ambrosia and nectar, divino !
 
This is a must do !
 
Have nice wkend.,
Margi.
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