Friday, March 11, 2016

Grandma Maroni's Meatballs (100 Year Old Recipe)

(From The Food Network's ThrowDown with Bobby Flay) 

1 lb. ground beef chuck
1 1/2 c. grated Pecorino Romano Cheese
1 1/4 c. fresh bread crumbs
3 large eggs, lightly beaten
1/4 c. whole milk
1/2 c. minced fresh flat-leaf parsley leaves
1/4 c. chopped fresh basil leaves
1/2 small onion, grated
3 T. minced garlic
pinch of kosher salt, or to taste

Maroni Sauce:
1/2 c. olive oil
12 cloves garlic, finely sliced
1 large onion, finely diced
2 (28 oz.) cans imported crushed tomatoes
1 tsp. kosher salt
1/2 tsp. freshly ground white or black pepper
1 large handful fresh basil leaves, thinly sliced
red pepper flakes (optional)

1 lb. spaghetti, cooked al dente

To make the meatballs, preheat the oven to 350 degrees F. Brush a rimmed baking sheet with olive oil. Mix the beef, cheese, bread crumbs, eggs, milk, herbs, onion, garlic, and salt in a mixing bowl. Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet. Bake until cooked through and lightly browned. 35-40 minutes. To make the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes. Add the tomatoes, salt, and pepper and stir. Allow the sauce to come to a shimmer and cook for 20 minutes. Remove from the heat and add the basil. Add the meatballs to the sauce. To serve, divide the spaghetti on plates and top with the meatballs and sauce.

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