Sunday Gravy alla Johnny D - Meatballs
When it comes to making spaghetti and meatballs, everyone has their own version of the popular dinner recipe, whether it be your mom's recipe or possibly a recipe passed down from your grandmother, it always tastes good. This "Sunday Gravy alla Johnny D - Meatballs," recipe is the personal Sunday Gravy and Meatball recipe of Johnny D which combines recipes from his Nonna Antoinette, his mother along with his own personal touch.
This Sunday gravy meatball recipe is sure to be a hit with family and friends, some of the ingredients you will need for the meatball part of the recipe include mixed ground meat (veal, beef and pork), onions, bread crumbs, parmigiana cheese, heavy cream, minced garlic, olive oil and chopped basil leaves. Some of the ingredients you will need for the gravy recipe include crushed tomatoes, stewed tomatoes, link of sausage removed from the casing, beef brasciole, pork, balsamic vinegar, hot pepper, rosemary and olive oil.
For the meatball recipe you will want to sauce the diced onions in some extra virgin olive oil and butter for approximately fifteen minutes, while the onions are cooking you can combine your meatloaf mix (ground veal, ground pork and ground beef) with all the meatball ingredients, adding the sauteed onions when they are cooled off. For this step you can use your hands to mix everything and roll into golf ball sized meatballs. Pour a good amount of olive oil in to your pan and heat the oil, but not so hot that the garlic will burn. You can then fry the meatballs until they turn a nice brown on both sides, cooking about 80 percent though. You can de-glaze the pan using a bit of Chianti, making a wonderful juice from all the little bits of meat, garlic and meatball spices.
This site is a great place to look for authentic and traditional Italian recipes from all the regions of Italy, made by Italian Nonna's and mothers, it's like getting an Italian cooking class for free. Rosella is the host of the online cooking show and food webisode series of the same name, and winner of the Food Network 24 Hour Restaurant Battle Battle Italiano. Rosella comes from a family of culinary artists and food lovers. Growing up there was always something cooking on the stove, says Rosella, a first generation Italian American from Bensonhurst, Brooklyn. Her Italian roots are from Mola di Bari, a small fishing village where her parents were born. Mola is located south of Bari in the Southern Italian region of Apulia (Puglia). In Rosella's house cooking wasn't just about cooking, it was about family, community and spending quality time with one another. Rosella spent most of her childhood in the kitchen with her maternal Grandmother Romana who taught her the long legacy of recipes that have been passed down through the generations for centuries.
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