THE best meatballs from Chef John Palino

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by New Day Producers

KING5.com

Posted on August 18, 2011 at 2:23 PM

Updated Thursday, Aug 18 at 2:48 PM

MEAT BALLS from Chef John Palino
"..Meatballs can be eaten with your favorite pasta or for lunchtime as a sandwich with Italian bread and grated Romano cheese."
 
½ LOAF ITALIAN BREAD
MILK OR WATER , MILK MAKES IT MORE TENDER (use ENOUGH TO DAMPEN BREAD and soak till tender)
2 LB. GROUND BEEF AND 1LB PORK
5 LARGE GARLIC CLOVES (MINCED)
½ CUP PECORINO ROMANO CHEESE (GRATED)
1 TABLESPOON SALT
¾ TABLESPOON BLACK PEPPER
¼ CUP FRESH PARSLEY (CHOPPED)
2 EGGS
 
1. SOAK BREAD IN MILK, ENOUGH TO DAMPEN FOR AN HOUR.  DRAIN BREAD OF ANY EXCESS MILK.
 
2. IN LARGE BOWL MIX ALL INGREDIENTS TOGETHER WITH FINGERS MAKING SURE EVERYTHING IS MIXED VERY WELL.
 
3. START TO ROLL MEATBALLS A LITTLE BIGGER THAN THE SIZE OF A GOLF BALL. YOU SHOULD GET AROUND 30 MEATBALLS.
 
4. YOU CAN FRY THE MEATBALLS OR BAKE THEM. THE HEALTHIER WAY WOULD BE TO BAKE THEM.
 
5. IF BAKING THEM PUT THEM ON A BAKING SHEET AND COOK AT350 F TURN TO BROWN ON ALL SIDES.
 
6. IF FRYING ADD 1 CUP OF A FRYING OIL TO MEDIUM SIZE FRY PAN. GET OIL HOT ON MEDIUM FLAME. WHEN OIL IS HOT ADD 6 OR 7 MEATBALLS TO PAN. (MAKE SURE THERE IS ROOM BETWEEN MEATBALLS FOR EVEN COOKING). COOK ON EACH SIDE FOR ABOUT 3 MINUTES. PUT MEATBALLS ON PAPER TOWELS TO DRAIN OFF OIL.
 
7. THEN ADD TO YOUR TOMATO SAUCE AND COOK FOR ANOTHER HOUR.  THE MEATBALLS WILL SOAK UP THE TOMATO AND TASTE DELICIOUSE.
 
 
MARINARA SAUCE
 
2 X 28 oz. cans tomatos (crush by hand) Try to use Italian tomatos. There is a big difference.
16 oz tomato puree
2 to 3 large garlic cloves (minced)
Extra virgin olive oil just enough to coat the bottom of the pan
A few table spoons of fresh basil (chopped) or 1 teaspoon dry
1 teaspoon salt
1 teaspoon black pepper
 
Sauté garlic in olive oil.
 
Use 4 qt sauce pan, when garlic is golden color add tomatoes, do not let the garlic get brown, add the basil, salt, black pepper and tomato puree.
 
Bring to a boil, lower flame and simmer for 1.5 hours, stirring constantly.

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