So for Sunday night I decided to mix some things up and try some new recipes! My husband found these recipes and had to have them. We had homemade meatballs and marinara sauce. We both think it came out great and even the kids ate it up! It took roughly and hour to get everything set-up, cooked and plated. I sipped wine, listened to Adele, Christina Perry and Nora Jones. I love cooking this way. This picture shows all the ingredients I used except for butter for the mushrooms.
Simple Tomato Sauce or Marinara
6 cloves of garlic
6 tbsp EVOO
28oz can of whole plum tomatoes (packed in tomato juice) *hint just read the ingredient list. I looked at several brands and none said either packing in water or juice.
salt and cracked pepper
3-4 leaves fresh basil leaves for garnish
Smash 6 cloves of garlic with the back of a knife. You can easily remove the skin this way also. I did chop off of the stem end. Over medium heat, cook garlic in 3 tbsp in EVOO until golden brown. (watch garlic closely b/c it will burn pretty fast and if it does start over!)
Add tomatoes and generous pinch of salt and pepper.
Cook until think about 8 mins and is no longer watery in consistency.
Add 3 more tbsp of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon.
Cook until the oil turns red or for about 3 or 4 more minutes.
While this was cooking I was making the meatballs.
1lb ground meat (I used ground sirloin)
4oz of whole milk ricotta cheese
1 cup of Parmigiano-Reggiano cheese, grated
1 up panko bread crumbs (we’ll probably try normal bread crumbs next time)
2 garlic cloves, minced
2 shallots, minced (I used 1)
1 tbsp EVOO
Salt and pepper
fresh parsley for garnish
Place all ingredients except parsley in a bowl and mix thoroughly with your hands. Form meatballs. Mine were btw a soft ball and golf ball in size. (coating your hands in EVOO once you’re ready to form balls keeps things from sticking to your hands)
Drop the balls into the sauce and add water so the sauce can reduce down. I did about a cup.
After 10 mins (I set a timer) I flipped them over. Keep them covered in a little bit of sauce. You may need to add alittle more water when you flip.
Let rest for 5 mins before serving.
I toasted garlic bread. How I made it was to drizzle the bread with EVOO and then rub a clove of slightly crushed garlic all over it. I then diced the garlic and sprinkled on top. That may have been a touch to much garlic. I guess it depends on how much garlic you like.
For a side dish I made my hubby’s favorite mushroom dish. I buy portabella mushrooms and throw them into a pan and let them sweat it out for a few minutes over med heat. I then add butter and season with McCormick’s grill mates Roasted Garlic and Herb. I do use a bunch of seasoning.
These recipes came from Fabio Viviani. He has a couple of recipes with videos on Yahoo and is very entertaining.
I am participating in Orgjunkies meal planning.