Ok, so I'm of Irish descent, but NJ Italian American by location...
meatballs are much tastier when they aren't all beef - the best concotion, that was shown to me by Luigi at the italian Deli... Your meatball mixture should be Ground beef, Ground pork, ground veal, and a big handful of sausage, either spicey or sweet (I like the spicey)
Mix all that together, and cook them in the oven for about 30 minutes, for all the grease to drain off, then finish cooking in the sauce (that was the nod to better health, he was of the mindset that the meatballs shoudl be cooked in the sauce, andall the grease they give off is just flavor...
-----------
Once I get the red sauce made, I'll adapt it and make a vodka sauce out of it - hold the meatballs, and throw in some chopped proscuitto, a small handful of capers (Optional) ,add in a some vodka (I've grown partial to Absolut Peppar, givesit a nice kick) 2 bay leaves, and at the end 1/2 cup of cream...
__________________
Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.
|