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Meatballs
4 tablespoons
Romano cheese
3 pounds ground
turkey
1 pound ground
pork or pork sausage
1 white onion,
finely chopped
½ cup organic
whole wheat bread crumbs
3 teaspoons kosher
salt
¼ teaspoon paprika
or cayenne
2 egg yolks
3 whole eggs
4 slices nitrate
free bacon, chopped
2 teaspoons black
pepper
3 tablespoons
extra virgin olive oil
2 tablespoons
parsley
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Mix meat, eggs,
crumbs, spices, bacon and onion in a large bowl. Form into large
meatballs.
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Heat large, deep
pan on the stove, then add olive oil. When the oil is hot, add the
meatballs.
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Sear the
meatballs, then reduce heat and continue sautéing them while you prepare
the sauce.
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Sauce
6 tablespoons
extra virgin olive oil
½ white onion,
finely chopped
3-6 cloves garlic,
minced
3-6 mushrooms,
cleaned and chopped very finely
1 teaspoon black
pepper
2 teaspoons kosher
salt
3 tablespoons
seasoned bread crumbs
1 teaspoon soy
sauce
1 teaspoon very
old balsamic vinegar
6 organic
tomatoes, chopped
6 cups spring
water
3 tablespoons
tomato paste
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Sauté onion in
olive oil until transparent, then add garlic, mushrooms, tomatoes, and soy
sauce to combine.
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Transfer mixture
to pan containing the meatballs and add remaining ingredients.
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Reduce heat and
cook uncovered several hours, until liquid reduced by one half.
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Remove
meatballs, set aside.
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Puree sauce in
batches, using a food processor or blender, then return to pot with
meatballs.
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Serve meatballs
and sauce over pasta.
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