Rita' Meatballs & Sauce
From Good4U 10 years ago
- 120 MINS + to make
- Serves 4
This was my MIL's recipe and I must say I don't make meatballs any other way now! They are very tender and tasty and different from any other meatball, I have ever had. Posting this to share and so it is easy for me and my family to find. Read more This freezes beautifully and when I make it I usually do several batches for that purpose. The time also includes simmering time. But the longer it simmers the better it gets! I find this is well worth the effort every time. Enjoy! See less
Ingredients
- This recipe makes 12 medium sized meatballs. shopping list
- My Hubby likes his much bigger so I usually get 6 per lb. shopping list
- 1 lb. lean ground beef shopping list
- 12 soda crackers/saltines crushed finely (I use unsalted tops) shopping list
- 2 tsp plus Dried or fresh oregano if fresh finely chopped shopping list
- 1 egg shopping list
- Approximately 1/4-1/2 cup milk shopping list
- Sauce shopping list
- 3 bay leaves shopping list
- 1 tbsp onion powder shopping list
- 1 tbsp garlic powder shopping list
- 4 - Crushed red pepper flakes I only use small amount but if you like things hotter use more to your liking maybe 6-10. shopping list
- 1 tbsp sugar optional shopping list
- 2-5.5 oz. tomato paste plus some water to rinse out the cans. shopping list
- 1-48 oz tomato juice I always use Heinz and the lower salted one. shopping list
- I tbsp cornstarch. Optional. If you need things done quickly to thicken up the sauce. shopping list
- Grated parmesan cheese (optional for topping when you are ready to dig in) shopping list
How to make it
- Sauce
- Use a large pan like a dutch oven and turn the burner on at a low heat. Put tomato paste and sugar and mix well. Rinse out the cans and add a bit of water as well. Next, add the can of tomato juice and turn up the heat half way on the burner add the onion powder, garlic powder, oregano, chilies, bay leaves then salt and pepper to taste. I usually do a little taste or two and adjust the spices at this point. Stir to incorporate the flavours and when it starts bubbling turn the heat down to a low simmer.
- For the meatball preparation.
- Grind up the soda crackers in a food processor or if you don't have one. Put the crackers in a bag and pound with a meat mallet or rolling pin until finely crushed.
- In a large bowl mix the beef with the egg thoroughly and add a bit of milk about 1/4 cup, then the ground crackers and oregano. Keep mixing (you can do this with your hands if you want but it gets a bit messy.) I now use a stand mixer for this and it makes it much easier) add salt and pepper and mix thoroughly until it feels at bit gooey if not add a bit more milk. Form into 12 uniform meatballs with your hands.
- There are three ways of cooking these.. 1. You can fry them and brown them on all sides in a large frying pan in batches and place on a paper towel to remove any fat. 2. Bake them on a cooking sheet at 350F for approximately 25-35 minutes until browned. The time will depend on the size of the meatballs you made. Remove the meatballs and place them on paper towels to remove the fat.
- 3. As of late I have been cooking them in a pot of boiling water in batches and wait until the meatballs rise to the top. Then I scoop them out with a slotted spoon and then add to the sauce. I find this method works very well.
- Sauce
- Sauce & Meatballs
- Add the cooked meatballs carefully to the sauce with a large spoon so the sauce doesn't splash out and make a mess. Then gently stir them into the sauce. Lower the heat to simmer and cover for at least 1-1/2 Hrs. The longer they simmer the better and check and stir them gently about every half hour. I have let them simmer for several hours and this reduces the sauce. If you are in a hurry add a bit of warm water like a tablespoon or so to a bowl then mix in the cornstarch and mix until dissolved. Add to the sauce gently mixing so you don't break any of the meatballs. If you do it isn't a Biggy:) Turn up the heat to thicken the sauce then if the cornstarch has been added.
- When serving the meatballs make sure you don't serve any bay leaves with the sauce. Add some grated Parmesan on the top of the meatballs if you wish:) If possible I like to freeze the leftovers the next day so make sure they are put in a cold place like the fridge. Or freeze the leftovers right away! Enjoy!
The Rating
Reviewed by 1 people-
That is one beautiful meatball photo!
frankieanne
in Somewhere loved it
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These were some great meatballs! Very moist and tender. I cut the sauce recipe in half but not the meatballs. Used my rolling pin to crush the crackers as I was too lazy to get out the food processor. I got 12 meatballs and baked them for 30 minutes...more
frankieanne
in Somewhere loved it
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