d e v o n

Meatballs Recipe

October 14th, 2006at 10:51pm Posted by ::matthew

For many years now Sarah has been using this recipe that we found in Salon .  We were in a panic today when we couldn’t find the recipe in our recipe binder.  Luckily, it was still online.  Our sauce of choice starts with a basic marinara and we add chianti, Fini basalmic vineger, sugar, salt, sometimes minced garlic, oregano, and whatever else it seems to need.  We throw it in the crock pot and let it cook for 5-6 hours with the meatballs.  Sometimes we serve it over rigatoni, sometimes linguine.

Micucci Meatballs (yields 18-22 meatballs)1 pound lean hamburger (not extra-lean)
1 cup bread crumbs
2 eggs
1/4 cup grated Romano cheese
1-2 teaspoons milk (more as needed to achieve a loosely-textured mixture)
1 teaspoon olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1 clove of garlic
Olive oil for frying
2 to 3 quarts of marinara sauce (your choice, but should be thin enough to withstand up to an hour of simmering) 1. Mix all ingredients in a large bowl, using a wooden spoon or gently kneading with your hands. Form silver dollar-size balls very gently with your hands.2. Put about 1/4 inch of oil in a large skillet over medium high heat, adding a clove of garlic and just one or two red pepper flakes. When oil is hot, slide the meatballs into the pan with a spatula.3. Turn the meatballs carefully so they are browned and crisp on all sides, but still slightly red in the center (for any fried meatballs that will be eaten without sauce, keep cooking until the center is brown). Place meatballs (leave garlic clove and pepper flakes behind) in marinara sauce and simmer for 30 to 60 minutes.