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Wednesday, July 25, 2012

Meatball & Sauce - Ilona Borodics Medina

For Sauce:
  • 1 small can of tomato paste
  • 2 small cans of tomato sauce
  • 2 tbsp or so Corn oil
  • 1 small onion
  • 1 clove garlic
  • ½ tsp. Salt & ¼ tsp. pepper
  • Large non-stick pot with lid
For Meatballs
  • 1 lb. beef only chop meat
  • 1 egg
  • ½ cup or so Plain bread crumbs
  • 1 tsp. Grated Romano cheese
  • Parsley flakes
  • ¼ tsp. Salt & ¼ tsp. pepper
  • Large bowl for mixing

Combine all ingredients for meatballs in bowl and shape into meatballs. Brown the meatballs either in the microwave or in a frying pan (no oil). 

For sauce………line bottom of non-stick pot with oil and heat. While oil is heating chop up onion and garlic until fine. Put it in pot and sauté. Garlic should only be browned slightly. 

Put in 2 cans of tomato sauce and 1 can of tomato paste, stir. Now fill the tomato sauce can with water and pour into tomato paste can, stir. I do this so I can get all the sauce and paste out. Repeat with other tomato sauce can. Fill tomato paste can again with water. You should have a total of 3 cans of water from the tomato past cans. The sauce should be a saucy consistency, not watery. Drop in the meatballs, lower heat immediately and stir. Add salt and pepper. Cover with lid and stir every 15 minutes or so, making sure it doesn’t stick to bottom. 

Tomato sauce cooks very hot and burns easily, heat should be as low as possible – you should only see a slight bubble when cooking. Cook for about 1-1/2 – 2 hrs. The oil will rise to the top of the sauce when finished, you can scoop it off if you like. Because you cook it for a long amount of time, the sauce will lose it’s tomato taste and taste more beefy.

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