I like meat balls , my vivid memory of it was when my dad would take us every Sunday to Mawuli Chop bar at Labadi to eat Omo Tuo. That Omo Tuo was usually served with veggies and meat balls ( don’t know if they still do it), It was the only thing I really looked forward to.
Meat balls have also always been a part of appetizers at most events and with my experience as an event manager, I have come across it in all taste and sizes.
My sister Narki told me about this Italian Meat ball recipe and I couldn’t wait to try it.
I did and this time I had two judges Nicki and Oye
Oye didn’t like the cheesy smell but Nicki loved it!……………..so just in case you are not that experimental like Oye, skip out the cheese and add a touch of margarine in your preparation steps.
Try it at home and let me know what ya think
JJJ Happy cooking
Italian Meatballs & Tomato sauce
• Prep time: 20 minutes
• Cook time: 30 minutes
• 1 pound ground beef (at least 16 percent fat)
• Milk (whole or 2 percent)
• 3 slices of white bread, crusts removed
• Ricotta cheese ( Available at Koala)
• Grated parmesan (Available at Koala)
• 2 teaspoons black pepper
• 2-3 garlic cloves, minced
• About 1 cup of flour for dusting
• Olive oil
• Olive oil
• finely chopped onions
• finely chopped carrots
• 1 clove garlic, minced
• Fresh tomatoes, chopped or blended
• 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste
1 Start with the tomato sauce, which will simmer while you prepare the meatballs. Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through. Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned, break up with your fingers as you add them to the pan.) Add the tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes
2 Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool.
3 In a large bowl, combine the beef, ricotta cheese, grated parmesan, eggs, salt, basli, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines. Don’t overwork the mixture or it will become tough. It is OK to have some bits of bread or meat in the mixture.
4 Wet your hands and form the meatballs. Make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. For appetizers make them smaller, but as a meal make them a bit bigger.
5 When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides.
*Don’t worry about the center getting cooked through, as you will finish these in the sauce
6 Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat. Cover the pot and simmer gently for 15-20 minutes.