Meatballs, Meatballs, Meatballs


Spaghetti and Meatballs


Meatball Sub


Italian Wedding Soup

Growing up my mom made meatballs every Sunday morning.  We would have meatball subs for lunch after church and then spaghetti and meatballs for dinner.  It was a tradition that I loved.  So each year as the weather gets colder and we can't grill out as much I begin to make meatballs on Sundays.  I made a big batch this week which we stretched out to 3 meals...
Spaghetti and Meatballs, Meatball Subs, and Italian Wedding Soup.

Meatball Recipe


 1 lb ground veal
 1 lb ground pork
1 lb ground beef
1 onion - chopped
4 cloves of garlic - minced
1/2 cup bread crumbs
1/2 cup grated Parmesan/Romano cheese
1 t each - parsley, bail and oregano
2 eggs


Mix all ingredients together.
 Form into meatballs.
I cook them for 10-15 minutes in a 400 degree oven then
I add them to the sauce where they finish cooking.
___________________________

I used my mom's sauce recipe (which I posted a couple weeks back).

Nana's Quick Sauce
2 T olive oil
3 minced garlic cloves
2 (35oz) cans crushed tomatoes
4 cups water
1 small can tomato paste
fresh parsley, basil and oregano - 1t each

1. saute olive oil and garlic
2. add all ingredients
3. bring to boil and then simmer for 1 hour

_____________________________

Meatball Sub

Meatball subs are so easy to make.
 Just use the leftover meatballs and sauce, rolls and mozzarella cheese.
I layered the buns - cheese, sauce, meatball, sauce, cheese.
I also cut the meatballs in half before I place them in the roll.
Wrap them in foil and cook in a 350 degree oven for 15 minutes.
Yum!

______________________________

Italian Wedding Soup


2 tablespoons olive oil

1 cup minced yellow onion

1 cup diced carrots (3 carrots), cut into 1/4 inch pieces

10 cups chicken stock

1 cup  arborio rice or small pasta such as tubetini or stars

1/8 cup minced fresh dill

12 ounces kale or baby spinach, washed and trimmed

meatballs

 Heat the olive oil in soup pot. Add the onions and carrots and saute until softened. 

Add the chicken stock and bring to a boil. 

Add the rice or pasta to the simmering broth and cook for 6 to 8 minutes, until tender. 

Add the dill and then the meatballs to the soup and simmer for 1 minute. 

Add salt and pepper to taste. 

Stir in the spinach or kale and cook for 1 minute, until just wilted.

Sprinkle with grated Parmesan.

_______________________________

•