Meatballs the list will grow-U Have a great recipe?

This list shall grow


Grape Jelly Meatballs

1 1/2 c. Heinz chili sauce
1 c. grape jelly
2 tsp. Dijon mustard
Mix above ingredients well-set aside

Preheat oven 400 F.

1 tsp. garlic granular
1 tsp. onion powder
1 lb. gr. sirlon
1 egg
1/4 c. dry bread crumbs
salt n pepper to taste
little ACCENT

Place all in bowl -mix well with clean hands.
Form about 35 small meatballs. Place in shallow baking dish - bake -about 20 minutes- turning once halfway through cooking time.

Drain meatballs -add to heated crock pot on HIGH with sauce. Mix together gently n coat meatballs well.
Cover -Turn down to LOW setting -6 hours. Serve hot with toothpicks.
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1) 12 pz. jar cocktail sauce
1)10.5 oz. jar jalapeño jelly
1/2 onion small sweet minced
1 1/2 lbs. cooked meatballs pkg. frozen or Homemade (cooked

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.

Stir in cooked meatballs. Reduce heat- simmer- stirring once in a while-35 to 40 minutes or until thoroughly heated.
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Meatballs
2 lb. gr. beef
2 c. Ritz Crackers finely crushed
1 egg
salt n pepper to taste
little garlic granular to taste
1/2 c. dried minced onion
1/4 c. parlsey chopped

Sauce
1 1/2 c. ketchup
1/2 c. water
1 1/2 c. brown sugar
2 clove garlic minced
1/4 tsp. salt
1 onion finely chopped
1 lemon sliced

Mix all meatball ingredients until well mixed.
Form into about 100 meatballs.
Bake 325 F o 20 minutes

Sauce
Mix all sauce ingredients together - heat through.
Stir in lemon slices after removing sauce from stovetop.
Remove meatballs from oven -place them into large crockpot on LOW.

Pour sauce (with lemon slices over meatballs mix gently to coat well. Keep warm in crockpot

Note~Make ahead n freeze in sauce. Remove lemon slices b fefore freezing.
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1/2 c. bread crumbs dry
3/4 c. heavy cream

1 1/2 T. olive oil
1 yellow onion minced medium

2/3 c. gr. beef
2/3 c. gr. veal
2/3 c. gr. pork
2 T. honey
1 large egg
salt n black coarse pepper to taste
2-3 garlic cloves minced

3 T. butter
1 shallot large minced
1/2 red bell pepper minced
6 pickled plums pitted minced
2 c. chicken broth
1/4 c. plus 2 T. plum sauce

Small bowl- combine breadcrumbs with 1/2 c. heavy cream. Stir with fork until smooth. Set aside.

Heat oil with onion in small pan - medium heat. Saute till soft- not browned- about 5 minutes.

Large bowl- Mix well meats with honey-egg n seasonings.
Add bread crumb creamed mixture to meat-mix well.

With wet hands helps keep meat from sticking- shape meatballs to size of 24 golf balls. When meat is too soft to shape-add more bread crumbs to mixture. Place them on plate -brush with water.

Large skillet - medium high heat- melt butter with little olive oil -add meatballs. Saute- browning on all sides- until cooked through- maybe 8 minutes. Remove to a plate- discard fat from skillet.

Return skillet to heat-lowering heat- add shallots-red pepper with plums. Saute until softened - lightly browned. Add chicken broth- remaining 1/ 4 cup heavy cream. Stir in plum sauce- with seasoning to taste - salt and pepper. Add meatballs to sauce - simmer over medium heat, until sauce thickens slightly - meatballs are heated through 5 minutes. Serve.
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Sesame Lamb Meatballs with Minted Yogurt Dip
Best of Gourmet 1995

Meatballs
1/3 cup minced onion
1 large garlic clove, minced
1-1/2 teaspoons olive oil
1/2 teaspoon dried mint, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
A pinch cinnamon
1 pound ground lamb (10% fat
1 cup fine fresh bread crumbs
1 large egg, beaten lightly
2 Tablespoons dried currants
1/4 cup black sesame seeds
1/4 cup white sesame seeds, toasted lightly
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Minted Yogurt Dip
2 cups plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 teaspoon salt, or to taste

Meatballs
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants. Combine well. Form level tablespoons of lamb mixture into 1-1/4-inch meatballs, arranging on a tray as formed.

In a small bowl, roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven 450 F.

Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.

To make the yogurt dip:
In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered. Into yogurt cheese stir mint and salt. Makes about 1-1/2 cups 32 meatballs
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Sweet n Sour Meatballs Tangy Pineapple Sauce

1/2 lb. gr. beef lean
1/2 lb. gr. pork lean
salt to taste
1/4 tsp. pepper
1 tsp. Maggi or soy sauce
1) 20 oz. pineapple tidbits drained syrup reserved
1/2 c. chopped sweet pickles with juice
1 T. cornstarch

Season meats with salt- pepper- Maggi n shape into 1 inch meatballs. Brown meatballs in oil in skillet - medium low heat. Add green - red bell pepper with onion- cook until tender. Mix pineapple syrup- sweet pickles with juice- cornstarch- add to skillet. Cook -stir until sauce thickens - becomes clear. Add pineapple tidbits- cover - cook meatballs 3 minutes or until heated through. Serves 4.

Note~Great with rice or serve as an appetizer.
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Meatballs Spanish

1/2 lb. gr. beef lean
1/2 lb. gr. pork lean
1/4 c. white cornmeal
1 egg lightly beaten
2 clove garlic
1 small onion minced
1/4 to 1/2 tsp. Mexican oregano dried crumbled
salt n pepper to taste
2 tsp. cumin powder

Sauce
1 T. butter or margarine
1 onion small chopped
2 garlic cloves dice
2 T. chili powder
1/2 tsp. ground cumin
1/4 tsp. Mexican oregano dried crumbled
3 c. tomato sauce
salt to taste

Mix meatball ingredients together- shape into small balls about 1/2 inch in diameter.

Sauce
Large saucepan- melt butter or margarine-add chopped onion saute until lightly browned- add garlic- add all other seasonings. Bring to a boil -taste seasonings-adjust if needed- drop meatballs into boiling sauce- cover - simmer 10 minutes or until meatballs are cooked. Serves 4
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Meatballs Carrabba's Italian Grill

½ lb ground pork
½ lb ground veal
½ lb ground beef
2 large eggs, lightly beaten
¼ cup grated Parmesan cheese
4 cloves garlic, finely chopped and sauteed
1/3 cup dry bread crumbs
¼ cup finely chopped parsley
salt and freshly ground pepper
1 cup olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.

Heat the oil in large saute pan over medium-high heat.

Roll mixture into 1½" balls and fry until golden brown.
Remove with a slotted spoon to a plate lined with paper towels.
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Alton Brown Meatballs
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

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Meatball Soup
courtesy ofEmeril Lagasse

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves
Directions
Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

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don't For Albonigas Soup
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Turkey Balls Baked
1 T. x-virgin olive oil
1 T. butter
1 1/2 pkg. ground turkey
1 egg beaten
1/3 c. Italian seasoned bread crumbs
1 1/2 tsp. garlic granular
2 T. Tomato sauce
1 tsp. basil dried
little red crushed pepper flakes

Panko Breadcrumbs to roll in.

Preheat oven 350 F.
Grease 9x13 inch baking dish with olive oil-place it in oven while preheating.
Medium bowl- mix together all ingredients -using your hands. Form meat into golf ball sized meatballs. Place about 1 inch apart in hot baking dish. Roll in Panko Bread crumbs. Press down to flatten bottom just slightly.
Bake 15 minutes in preheated oven- then turn them over- -continue baking about 5 more minutes- or until somewhat crispy on the outside. Serve with pasta -sauce or however you'd like.

Note~ Use recipe for chicken or beef also
Make shrimp or crabs balls adding little lemon juice n cutting up the shrimp
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Anthony's Sauce n Meatballs

Oregano
1 Bay Leaf
Sweet Basil
Fresh Parsley (Fresh Parsley - This is Important!! It MUST be Fresh Parsley!)
Garlic Powder
(1) Vidalia Onion (...not too large but bigger than medium)
Salt/Pepper
Garlic, Lots of Garlic!
Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
Olive Oil (recommend "Filippo BERIO Olive Oil" imported from Italy)
Sugar (your gonna add just a little bit later on during the cooking)
(2) 28 oz. / (2) 800g Tomato Sauce (preferably "Hunt's")
(2) 6 oz. / (2) 170g Tomato Paste (preferably "Hunt's")
(2) 16 oz. / (1) 450g Diced Tomatoes (preferably "Hunt's" and if you can get it, you want the "petite" diced)
Red Wine (preferably "Ruffino Chianti Classico")
(2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meatballs.. You are making the Meatballs right? It really adds to the flavor of the sauce!)
(1) Package of Italian Sausage (I recommend the mild not the spicy)
A good Sauce pan at lease 10" diameter and 12" deep (Make sure you have a quality pan, cheap pans have a very thin bottom which tends to burn whatever it is you are cooking. A good quality sauce pan has a very thick bottom to it, this is much better for things that you have to cook for a long time such as sauces and soups.)
Water (you will be adding approximately 34 oz. of water along the way during the cooking process, this is an important step so pay attention. Don't worry, it will evaporate out.

First...
Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit.

Note: Make sure you have started the "background Italian music", it will help get you in the mood for Italian Cooking. Or you can also download the Italian background music which has more songs and higher quality :-) Great to play while you're cooking! Hey, my Uncle Johnny is even playing the accordian on some of the tracks! Grab it here. (This link will open a new window, just click on the green download button.

Next...
Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.. This way, you will have that nice Italian Grandmother smell. If you do not have an Italian Grandmother.. Trust me, their fingers always smell like garlic ;)

Next...
Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil. You listening? These are Italian Grandma cooking secrets... it's important stuff ;)

Next...
While the garlic is bathing in the olive oil, chop up (1) large Vidalia onion as fine as you can.

Next...
Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic ~ This is Important!

Next...
Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.

Next...
Spoon in (1) 6 oz. can of Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.

Next...
Add (2) 16 oz. can of Diced Tomatoes. Fill (1) of these 16 oz. cans with water about 1/2 full, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.

Next...
Add second 6 oz. Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 15 minutes or so. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. :-) Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.

Next...
Add (2) 28 oz. cans of Tomato Puree' ("Hunts") or Tomato Sauce ("Progresso"). Mix well. Fill (1) of the 28 oz. cans up with water about 1/2 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep medium heat on the sauce while you make Meat Balls.

Should have added by now a grand total of approximately 34 oz. of water. Actually this does not have to be exact, can be more or less. Adding water helps you cook the sauce longer so you can better cook the meat.

*** Don't forget to keep stirring the sauce every 3 minutes while you're making the Meat Balls ~ This is Important!

Next...
Add 1/3 cup red wine and mix well. Let simmer (almost boiling) about 15 minutes. Stirring occasionally.

At this point drop in (1) Bay Leaf, mix this sauce well after dropping in bay leaf.
Just let sauce simmer (not boiling) while you're preparing meatballs. It could take you about 1/2 hour to finish Meatballs.

*** Important Note: About 10 minutes before you put Meatballs into sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix sauce well after adding the sugar.


Ok - just let it cook some more Start making those Balls
Very Important Tip. When frying the Meat Balls and Pork Chops you MUST have a very good Non-Stick pan. Believe me, this helps!

Important Note: Before you make the Meat Balls you need to add the Pork Chops to the Mix.... Remember as I said in the beginning of the recipe; "(2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meat Balls" hey.. Here we are :-))

Pork Chops: Take the (2) thin Pork Chops and fry them in a pan. Cook on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat. Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir. You want them to cook in the sauce while you're making the Meat Balls. ~ Now you can move onto the Meatballs...

OK, Here is the stuff you will need for the Meat Balls:

1 lb. / 450g Ground Chuck
1 Egg
1-1/2 pieces of dark Wheat Bread with crust
A tiny bit of Italian bread crumbs (about 3 Tsp.)
Fresh Parsley
Parmesan Cheese (parmigiano!)
Fresh Garlic - You can never have too much garlic!
Cooking Spray
Garlic Powder
Coarse Black Pepper and Salt
A splash of red wine
Sweet Basil

Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meatballs, and make sure it's not boiling. Ideal, you want the sauce at a point where it's almost boiling you'll have to check the temperature often. ~
First...
Get a big bowl and put the 1 lb. of ground chuck in it. It's very important to have 1 lb. of ground chuck and not more or less. This recipe works best with 1 lb. of ground chuck.

Next...
Chop up 1/4 cup of fresh Parsley as fine as you can. Fresh Parsley is extremely important, the dried up stuff in a bottle is not Parsley, it's just green stuff they find on the ground at factories. Add the Parsley to the bowl. Don't mix anything yet. You're going to add all this stuff and mix when your done.

Next...
Add (1) Egg to bowl.

Next...
Chop up (2) large cloves of garlic as fine as you possibly can and add to bowl.

Next...
Add 1/2 cup of Parmesan Cheese to the bowl.


*** Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important!


Next...
Take your (1-1/2) pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet. Then squeeze as much of the water as you can out of the bread. The bread should be a gooey consistency. What I call Meat Ball Glue, very important. Break the bread up into the bowl. At this point you need to also add about (3) Tsp. of Italian bread crumbs.

Next...
Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
Stay with me now...

Italian Sausage!!! Did I mention the Italian sausage yet? This is not a must, but definitely adds flavour to the sauce! If you want to add sausage to the sauce, click here for directions and photos of the process :-) If you choose not to add the sausage, I do recommend throwing in about 1/2 tsp. of Fennel Seeds.

*** Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important! *** From this point on when you stir the sauce, stir gently, remember that you have meatballs and braciole in the sauce now and you don't want to break them up when their cooking in the sauce. Be nice to the meat!

Next...
Now you should have your chops and the balls (and the braciole and sausage, if you're making it) in the sauce and the heat should be at medium low.

Once the Pork Chops, Meatballs and/or Braciole and sausage are in the sauce, be sure to stir gently while they're cooking, you don't want the meatballs or braciole to fall apart.

After all the meat is added to the sauce, cover the sauce pan and continue to heat the sauce at medium for another 30 minutes, a little boiling is OK. Important Note: At this point it is important to keep lifting the cover to make sure the sauce is not boiling to much, also stir the sauce occasionally while cooking with the cover on. Important Grandmom Tip: At this point in the process you may start to see little puddles of grease forming at the top of the sauce. What you want to do, is get a coffee mug and a table spoon, carefully dip the table spoon into the top surface of the sauce where you see the grease puddles and scoop out as much as the grease/oil as you can into the coffee mug. You may have to do this several times throughout the whole cooking process. You can throw out the grease later.

OK, now taste the sauce... Oh that's a good!!!! Important Tip: This is where you would add more spices to your liking. Sometimes at this point, I might add a little bit more oregano, garlic powder, salt and pepper. But you taste it and see for yourself. It may be just right at this point in regards to taste, but your not done cooking it yet!!!.

Now heat on low-med heat for another 1 to 1-1/2 hours or so uncovered. The timing on this varies, you need to check it after about on hour for consistency. What you want to avoid is having a watery sauce, so cook it long enough for the sauce to get thick, the more you cook the more tender the meat gets anyway :-) Be sure to stir occasionally during this time, a little boiling is OK. Occasionally = every 5 - 10 minutes ~ this is REALLY important! Be sure to check for grease/oil puddles each time before you stir and remove all you can. If you don't stir you burn the sauce, if you burn the sauce, well, then the outcome could get ugly! Your reputation as a good cook could go right down the drain... Here is another little tip, after cooking this lovely sauce for about an hour I always take out one meatball. Put it on a small plate, pour some sauce over it and sample the meatball.

Tip:
The sauce gets a much better flavor if you finish your sauce a couple hours before your going to eat. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let the sauce sit for about 1 to 2 hours. When you're ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.

When you're ready to serve, take out the Meatballs, Pork Chops and/or Braciole and sausage and put them into a nice bowl to serve out of. Make sure you carefully remove all the string from the Braciole before serving. You will need a nice pair of sharp scissors fro this.

Also, you should put a nice large serving bowl of sauce on the table for people to add to their plate after they have scooped up everything they want on their plate. You've worked hard on the sauce and you want them to enjoy it.. :-)

Yields approximately 12 balls. WHEW
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Anthony's Braciole (Bree-Zshole)
Yet another extremely important part (but not a requirement) of this recipe for overall flavor, adds a lot to the sauce

OK, Here is the stuff you will need for the Braciole:


1 lb "Round Steak" or 1lb "London Broil"
1/2 cup bread crumbs (preferably "Progresso")
Fresh Parsley
1/4 cup Parmesan Cheese (fresh grated recommended)
(3) cloves Fresh Garlic - You can never have to much garlic...:-)
Coarse Black Pepper and Salt
Salt Pork tastey friend crunchy bits :-) Just in case you have decided to brave the Salt Pork, this is where you would add the fried salt pork bits. You can see the process here.



Very Important Tip. When frying the Braciole you MUST have a very good Non-Stick pan. Believe me, this helps!

First of all...
When you go to your local grocery store to get the 1 lb "Round Steak" or 1 lb "London Broil" you will need to ask the butcher to slice the meat up into 1/4" thin pieces.

Take the meat slices and lay them out on wax paper. Now pound the heck out of them, you need a meat pounder for this part. You might want to make sure there are no babies sleeping while you do this. The pieces will end up larger when you're done pounding and you may have to cut them in half and do some trimming.

You want to have pieces that are approximately 7"x3" and relatively rectangular in shape, sometimes when they slice the meat you may get some slices that come to a point, you will have to cut those ends off, it becomes a problem when you start to roll the meat up if one edge is a lot smaller than the other. (Did that make sense to you?? When I get time I might add some pictures to help aid you through this whole sauce making process)

Anyway, now that you have your 7"x3" rectangular slices of meat sitting on your counter, staring at you, waiting for some Italian influence... what you want to do is chop up some nice fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop up 3 cloves of garlic as fine as you can.

Next...
Sprinkle on the meat a little finely chopped fresh garlic (spread out the garlic with your fingers and try to press the garlic into the meat), some bread crumbs, fresh parsley and fresh Parmesan cheese, then add a dash of salt and coarse black pepper. Make sure it's evenly spread out on the meat.

OK, now you're ready to roll up the meat...

Roll up the meat as tight as you can and tie it up with some very strong thread (we call this Italian dental floss). You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot you make so you can find the string after cooking it. If you don't have strong thread, it will fall apart during the searing process.

OK, now that you have all you're meat rolled up, tied up and ready to go, let's put the meat in the very hot pan.

Take them right from the frying pan into the sauce.

This recipe should yield approximately 7 to 10 Braciole Rolls. This is important to note. If you have more than 10 people you are serving your going to have a problem! Everyone is going to want one of these things!!

This part of the recipe will take practice. You will have to make the Braciole several times before you get it just right. You'll have to play around with the amount of ingredients to add to the meat and the size of the roll. You don't want the rolls too thick or you will have to cook you're sauce longer.
*Please email any comments/questions you may have to:
anthony.d.baker@gmail.com


Now make your favorite Pasta and Mangiarlo tutto!!! (Eat it all)

May I suggest a nice Italian Red Wine to go with this wonderful meal? Yes? Ok, I suggest these two Italian red wines: Venturini Amarone della Valpolicella or Ruffino Riserva Ducale' Chianti Classico - you can purchase these lovely Italian Red Wines at this great Italian Food site: A.G. Ferrari Foods Online Food Store

May I suggest listening to some good Italian music while you're cooking, it really helps you get in the mood for good Italian food! I recommend: Italian Gold: Treasured Collection you can hear a sampling of the original Vinyl LP version of this cd here. This was my grandma's copy :)

Now for the perfect Italian desert cookie to eat after this nice meal - Peseta Bars or this Italian family classic: Anisette Cookes!!!

*** This is my family recipe which has been passed down through generations. Special credits go to Grandma Rose, Grandma Anna and my Mama... I've watched them all VERY closely when they made their sauce on many occasions, so this recipe is a culmination of spaghetti sauce styles from two grandmas and one mom and my own special minor revisions ;)






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