The Perfect Meatball.......

My sister Mary and my brother-in-law Rick made these tender and delicious meatballs for my nieces baby shower last weekend.  I have thought of nothing else but these meatballs since.  The recipe comes from Allrecipes.com. and I will never use another recipe but this one again.

Here is the recipe, adapted slightly with portions only.

• 1 1/2 lb. ground beef
• 1 lb. ground veal
• 1 lb. ground pork
• 4 cloves garlic. chopped
• 3 eggs
• 1 1/2 cup grated Pecarino Romano Cheese
• 1/4 chopped parsley
• 2 cups stale Italian bread crumbs
• salt and pepper to taste 
• 1 1/2 cups water

In the food processor, add the chopped garlic, stale Italian bread and parsley, process until bread, garlic and parsley have become crumbs. In a large bowl, add all the meats, eggs and cheese.  Next, empty the crumb mixture from the food processor into the meat bowl and start to mix while adding the water a half cup at a time.

 From into good size balls and bake for 30 minutes in a 350 degree preheated oven.

After the 30 minutes in the oven, simmer for an hour in your favorite sauce.  I used my quick home made summer sauce. (marinara) You've got to try these meatballs.  They were perfectly seasoned and tender enough to use a fork to cut through.

Summer Sauce...and Mussels

This is not my family's traditional recipe for sauce. That will be for another time later in the fall when your body starts to crave something more substantial.  This is more of a light summer sauce.  Perfect for a summer meal with pasta or in this case mussels.  It's a marinara that is deliciously sweet from the long simmering mild Vidalia onions.   Here's the recipe enjoy!

• 4 tbsp. olive oil
• 1 large sweet onion
• 3 garlic cloves, finely minced
• 1 large can whole Italian tomatoes
• 1 can tomato puree
• 1 bay leaf
• salt and pepper
• 10 fresh basil leaves

1. In a large skillet add olive oil, onions and garlic.  cook on medium heat until the onions are translucent.  4-5 minutes.
2. Run the tomatoes through a food mill or blender.  Add to onion mixture.
3. Add puree, bay leaf, basil, salt and pepper and bring to a simmer over low medium heat.  Turn heat to low and simmer 2 hours stirring frequently.
4. Turn of heat and adjust seasoning  

Now for the recipe for the Mussels Marinara.  In a large skillet or pot add 1 cup of the marinara,  1/2 cup white wine, 2 cloves garlic minced, handful of chopped parsley and 2 springs of lemon thyme.  Throw 2 pounds of mussels in , cover with a lid and simmer for 5 minutes or until all the shells open.  Discard any of the mussels that failed to open.

I especially love this recipe made with the home made marinara.  You just can't beat the flavor. After I was finished eating the mussels I just couldn't leave all that delicious sauce in the bottom of the pot. So I grilled a few slices of French bread to soak it all up.  Mmmm yummy!