Berry: Welcome to Food Done Right my name is Berry.
Juliann: And I’m Juliann and today we’re making Italian Meatballs and sauce. Some wonderful home style meal, we’re going to start today with our sauce because it takes the longest to cook and also because we’re going to be cooking our meatballs and our sauce a little twist.
So we’re going to go ahead, we have our pan oven hot and we’re going to sauté our chopped up onions and garlic in olive oil. So we’re going to go ahead and start with our olive oil same as always get enough from the pan to sauté your onions and your garlic. Soon as on top we’re going to sauté the onions and garlic and then one side is also to go, we’re set to add our tomato. I did fall short on tomato puree so I have a meatball trick here. I took one can smoky at tomato paste about two cups of water mixed it and always stick it all together in this pot here.
And now I have some tomato paste puree just as if it was out of the can. It looks exactly the same, so a neat little trick for you. We’re just going go ahead and add the onions and garlic. I will go ahead and add them all at the same time because I don’t mind if my garlic is a little bit around with my tomato sauce. If you prefer that, not to have any color then you should add your onions first and your garlic after. But for this recipe we’ll just going to put them all at the same time.
So once our onions are all sautéed we’re going to go ahead and add in our tomato product, I have two cans of tomato puree we’re making a big batch here, so for a smaller individual size batch you follow the recipe on our website. I have a can of diced tomatoes and I have more couple small of the stewed tomatoes with Italian seasoning.
So we’re going to ahead and add it all in turn it around and add in my home made tomato puree. When you’re at the grocery store and you decided what diced of tomatoes and what puree about it, just move them and just buy what you like. If you want to buy the seasoned once that is fine. A lot of times I prefer by the unseasoned and season them myself but either way it will do.
So we’re just going to stir this up and we’re going to just let this cook for—until it’s hot. So the recipe for the meatballs are really simple. We’ll going to go ahead and start with our meat the recipe is on the website is for half pound but I’m making a slightly bigger batch. So we’re doing today two cups of meat, we have our diced onions and garlic I’m going to add in. Our Italian style breadcrumbs, parmesan cheese, four eggs and Berry can you please grab me the milk? I’m just going to put a splash of milk.
Berry: So how many were it?
Juliann: Four splashes of milk because we’re going to do four times the recipe, perfect. And we’re going to salt and pepper that which varies them also grab onions, get your hands in there and work it all through. It’s a little bit of a messy job but the reward is wonderful because they’re delicious.
So this is actually a recipe that I’ve learned from my grandmother. It happens to be in her family or our family for a very long time. You traditionally see meatballs browned in the pan I always learn to meatballs just by taking your mixture, rolling them. You do any size you want but this is a good size because it cooks through pretty fast and drop them into your sauce. Our sauce isn’t even warm all the way through and that’s okay because we’re going to pouch our meatballs in the sauce. It gives them such delicious flavor and it doesn’t give them the hard crust that you get with the meatballs that have been browned and then put in the oven.
So Berry is helping me we’re just going to roll them all throw them into the sauce I will occasionally stir just to make sure they’re not sticking together. And just be really gentle until they’re cooked so you don’t break them up. And then when this is finished, you have a perfect meal, all you need to do is boil some pasta and you have pasta, meatballs, homemade tomato sauce, make a small salad and you have a great dinner with your family.
So now that we have all of our meatballs rolled into our sauce we went ahead and turn our sauce down to medium low or well heat. You need to be super careful because with tomato sauce it burns very easily. Also you need to make sure that when you are stirring because you have lots of meatballs in your pot you’re super, super gentle.
So make sure your bottom isn’t burning, but make sure you’re gentle stirring you’re sauce. We’re going to go ahead and add salt and pepper and we’re going to add oregano, thyme and rosemary. That’s going to be our seasoning base for our sauce. Just go ahead and add it all in and then we’re just going to let this cook for about an hour on low heat.
Berry: Our meatballs are done now probably, they’re done. So we’re going to go and pull them out over on the pot, they’re like good to go. Just get our ladle here, just spoon a couple out, you just want to cut them in half and make sure they’re done. That’s looks so good. Pour parmesan cheese it’s good to go.
Juliann: For more information and for our full recipe, visit our website at www.FoodDoneRight.com if you have any questions, you feel free to email us that’s info@FoodDoneRight.com or give us a call at our toll free number it 1-888-357-5331.
Berry: Thanks for watching.
Juliann: Bye.
Berry: Bye.
Transcription by:
Scribe4you Transcription Services