Meatballs and Tomato Sauce
I have adjusted the recipe from a January 2009 Gourmet. It calls for canned tomatoes which are too heavy to carry home from the store, plus there are usually plenty of tomatoes year round here in Turkey.
For tomato sauce:
2.5 kilos or 5.5 pounds tomatoes
2 medium onions, chopped
¼ cup olive oil
5 garlic cloves, finely chopped
Salt and pepper
Boil water; add enough tomatoes so that you can still see them all. Boil until the skin starts to split, take those out and continue with the remaining. Peel tomatoes and cut out the top part. Now you can crush them with your hands, or put them in the food processor so they are not so lumpy (Kelani’s preference).
Make sauce: Cook onions in oil in pot over medium heat, until soft, about 10 minutes. Add garlic and cook about 2 minutes. Stir in tomatoes, 2 teaspoons salt and 1 teaspoon pepper. Simmer sauce uncovered stirring occasionally until slightly thickened, 45 minutes to an hour.
For meatballs:
1 cup grated Parmigiano-Reggiano (cheese)
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped oregano, or 1 teaspoon dried crumbled
½ tablespoon grated lemon zest
2 ¼ pounds or 1 kilo ground meat- I use lamb and beef, the recipe calls for veal, pork and not lean beef
1 cup olive or vegetable oil
We do not usually have day-old Italian bread lying around, so we take a nice loaf and slice it, then put it in a 180 C or 350 F oven for about 8-10 minutes to toast it. Then put it in the food processor to turn them into crumbs.
Cook onions in oil in skillet over medium heat until soft, about ten minutes. Add garlic and cook about 3 minutes. Transfer to a bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Squeeze bread to remove milk and discard milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Add meats to bread mixture gently mixing with your hands until just combined.
Form meat mixture into meat balls and arrange on cookie sheets.
Heat 1 cup olive or vegetable oil in a 12-inch heavy skillet over medium heat until hot but not smoking, then brown meatballs in batches (without crowding), turning frequently, about 5 minutes per batch. Return to cookie sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes.
I have adjusted the recipe from a January 2009 Gourmet. It calls for canned tomatoes which are too heavy to carry home from the store, plus there are usually plenty of tomatoes year round here in Turkey.
For tomato sauce:
2 medium onions, chopped
¼ cup olive oil
5 garlic cloves, finely chopped
Salt and pepper
Boil water; add enough tomatoes so that you can still see them all. Boil until the skin starts to split, take those out and continue with the remaining. Peel tomatoes and cut out the top part. Now you can crush them with your hands, or put them in the food processor so they are not so lumpy (Kelani’s preference).
Make sauce: Cook onions in oil in pot over medium heat, until soft, about 10 minutes. Add garlic and cook about 2 minutes. Stir in tomatoes, 2 teaspoons salt and 1 teaspoon pepper. Simmer sauce uncovered stirring occasionally until slightly thickened, 45 minutes to an hour.
For meatballs:
1 medium onion finely chopped
¼ cup olive oil, maybe less
5 garlic cloves, finely chopped
1.5 cups torn day-old Italian bread
1.5 cups milk
3 large eggs1 cup grated Parmigiano-Reggiano (cheese)
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped oregano, or 1 teaspoon dried crumbled
½ tablespoon grated lemon zest
2 ¼ pounds or 1 kilo ground meat- I use lamb and beef, the recipe calls for veal, pork and not lean beef
1 cup olive or vegetable oil
We do not usually have day-old Italian bread lying around, so we take a nice loaf and slice it, then put it in a 180 C or 350 F oven for about 8-10 minutes to toast it. Then put it in the food processor to turn them into crumbs.
Cook onions in oil in skillet over medium heat until soft, about ten minutes. Add garlic and cook about 3 minutes. Transfer to a bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Squeeze bread to remove milk and discard milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Add meats to bread mixture gently mixing with your hands until just combined.
Form meat mixture into meat balls and arrange on cookie sheets.
Heat 1 cup olive or vegetable oil in a 12-inch heavy skillet over medium heat until hot but not smoking, then brown meatballs in batches (without crowding), turning frequently, about 5 minutes per batch. Return to cookie sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes.
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