Thursday, November 10, 2005

That's a Spicy Meatball

1 1/4 pound ground beef or venison (mine is home processed and ground with some lean pork loin)
1 package Hot breakfast sausage
1/2 onion
2-3 tablespoons of olive oil
2 heaping teaspoons minced garlic
2 large eggs
1 cup freshly grated Italian Cheese (I used Italian 5 cheese blend, fresh not dried)
1 bunch Italian flat leaf parsley chopped, being careful to remove stems
1/2 cup loosely packed chopped fresh basil (also removing stems).
1 teaspoon Penzey's Italian seasoning (or a pinch of thyme, marjoram, oregano and rosemary)
A pinch of dried red pepper (about one good shake)
3 cups day old sourdough bread, cut into small cubes, crusts removed.
3/4 cup milk
1/2 cup lukewarm water.


Saute onion until caramelized in olive oil adding garlic in the last minute or two. In a large bowl, place basil, parsley, seasoning, meat, cheese, and meat and combine. Add in two eggs and combine a little more. In another bowl, pour liquids over bread and let stand for just a couple of minute to soften bread. Mix the bread mixture into meat mixture with your hands, breaking up any larger pieces of bread. Form meatballs into extra large golf ball sizes. Place meatballs in pan lightly coated with olive oil and then bake at 375 for 34-37 minutes. (use olive oil for pan, don't use non stick spray, for some reason it burns on the pan more than expected, at least with my pans).

Makes enough to feed five or six hungry people.

Serve with your favorite marinara sauce and perhaps a bottle of Sangiovese wine.

Easy Meatball Marinara

2 jars Classico Basil spaghetti sauce. (hard to find though Costco has it but one of the best inexpensive sauces)

Pour it into a saucepan, then add 1/4 cup dry red wine (I used Trader Joe Merlot) to each empty sauce jar, put lid back on and shake up to remove rest of sauce clinging to jar, and pour in the saucepan).

1/2 teaspoon Pensey's garlic powder

1/2 teaspoon Pensey's Italian seasoning (or a pinch of marjoram, oregano, thyme and rosemary)

pinch of sugar or 1/4 teaspoon wild honey

1/4 teaspoon salt (or to taste) and a few grinds of pepper.

Heat until bubbling.

Serve over meatballs and pasta.

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