Serves 4 People
- 1 ½ pound of Italian sausage out of its casing
- 1 ½ pound of ground veal or beef ground meat
- Salt and pepper to taste.
- 2 cups of shredded day-old Italian bread
- ¾ cup of Italian style bread crumbs
- 2 eggs
- 2 ½ cups of grated Parmigiano or pecorino
- 2 tablespoons of extra light Olive oil
- 2 cups tomato sauce
- 1 cup beef stock
- 1 tablespoon of chopped chives. ( optional)
Add the first 3 ingredients in a bowl and mix well. Add the eggs shredded day old bread and the bread crumbs to the mixture and mix well. Add the salt and pepper to taste. Add the grated cheese and mix well.
Using your hands shape the meat mixtures into individual round meatballs about 2 ½ inch in diameter. Add the tomato sauce and the beef stock increase the heat to medium high and bring to a boil. As soon as the mixture comes to a boil add the meatballs to the pot reduce the heat to simmer and let them braise for 35 minutes.
You can serve the meatballs right away directly from the dutch oven. We have a running joke that we had to have two dutch ovens- one in red because it is my favorite color, and one in blue for Nancy. or you can mix them with your favorite pasta (mine is spaghetti) and serve with plenty of cheese on top, As an option, for some extra flavor and color add some chopped chives on top before you serve them.
Serves 4 People
-
- 1 ½ pound of Italian sausage out of its casing
-
- 1 ½ pound of ground veal or beef ground meat
-
- Salt and pepper to taste.
-
- 2 cups of shredded day-old Italian bread
-
- ¾ cup of Italian style bread crumbs
-
- 2 eggs
-
- 2 ½ cups of grated Parmigiano or pecorino
-
- 2 tablespoons of extra light Olive oil
-
- 2 cups tomato sauce
-
- 1 cup beef stock
-
- 1 tablespoon of chopped chives. ( optional)
Add the first 3 ingredients in a bowl and mix well. Add the eggs shredded day old bread and the bread crumbs to the mixture and mix well. Add the salt and pepper to taste. Add the grated cheese and mix well.
Using your hands shape the meat mixtures into individual round meatballs about 2 ½ inch in diameter. Add the tomato sauce and the beef stock increase the heat to medium high and bring to a boil. As soon as the mixture comes to a boil add the meatballs to the pot reduce the heat to simmer and let them braise for 35 minutes.
You can serve the meatballs right away directly from the dutch oven. We have a running joke that we had to have two dutch ovens- one in red because it is my favorite color, and one in blue for Nancy. or you can mix them with your favorite pasta (mine is spaghetti) and serve with plenty of cheese on top, As an option, for some extra flavor and color add some chopped chives on top before you serve them.
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