In the video I am cooking with my mom watching as we are telling the story of how this recipe came to be. As I mentioned, it started with my grandmother as a very simple meatball recipe. Nothing fancy and just using very simple seasonings of salt, garlic powder and onions. My mom made the recipe the same way and when I decided to make it, I embellished on the basic recipe adding other ingredients to give it even more flavor. It’s a very simple recipe, using ingredients that I’m sure you have on hand in your refrigerator and pantry. It’s a perfect recipe for entertaining as you can use it as a main course or as an appetizer for a cocktail party. If you make them for an appetizer, just make them a bit smaller. This recipe also freezes extremely well, so make a double batch and freeze them. Take them out of the freezer in the morning before you begin your day, and then by the time you want to eat dinner, just heat them up in the microwave and your dinner is ready!
So I guess I became famous today…LOL!! To see A New York Foodie in the NY Daily News, click on this link
| A New York Foodie is in the New York Daily News |
- 1½ pounds lean ground beef
- 1 (8 ounces) can tomato sauce, plus the can of water
- ¼ cup of ketchup
- ¼ cup plain bread crumbs
- ¼ cup water
- 1 tablespoon dried oregano (divided)
- 2 tablespoons dried parsley (divided
- 4-6 tablespoons garlic powder (divided)(I use even more)
- 3-4 large fresh garlic cloves, chopped
- 1 large onion, sliced into rings
- 1 tablespoon salt (divided)
- In a large Dutch oven over very low heat, add the tomato sauce and one can of water, half of the oregano, parsley, garlic powder and half of the salt and the onions. Mix well.
- Meanwhile, to a large bowl, add the ground beef, ketchup, bread crumbs, ¼ cup water, the rest of the oregano, parsley, garlic powder, the fresh garlic and salt. Mix well but do not over mix. Shape meat into meatballs the size of golf balls and lay in the sauce, in one layer if possible. Cover and cook over medium-low flame for one hour or until done. Stir gently half way through and then partially open the cover so the sauce can thicken up. These meatballs are best made a day or two in advance so you can skim off any fat that collected and the sauce also really soaks into the meat. Enjoy!
I read the article, Sandi at the NY Daily News! Very interesting indeed! A big congrats!