icon-location Los Angeles, CA

MARIA’S HOME MADE MEATY MEATBALLS AND MARINARA SAUCE

Sauces

4 servings of two meatballs each

INGREDIENTS: MEATBALLS

1 lb meat (we use 2/3 pound ground chuck or sirloin
and 1/3 pound of ground pork; you can add veal as well
if you like it; split the pork with veal.)
1 extra large egg per pound
8 oz or 1 C fresh bread crumbs (put leftover bread–Italian, French
or American, preferably a white loaf–in a food processor
or hand grate fine.)
8 oz Parmesan cheese
1 t black pepper
1 T Kosher salt
1/2 bunch of Italian parsley, chopped coarsely
1/4 t nutmeg
1/2 medium onion, chopped fine
2 nice-sized cloves garlic minced

INGREDIENTS: MARINARA SAUCE

2 28-ounce cans of crushed Italian pear tomatoes (pear shape)
1/2 medium onion chopped fine
2-3 large garlic cloves, sliced
1 T Kosher salt (or more to taste)
1 t black pepper
2 oz olive oil
1/2 carrot cleaned and chopped fine to sauté with onions.
3-4 large fresh basil leaves (chiffonade: roll leaves and slice;
do not chop–it will bruise the leaves)
1/2 bunch of Italian parsley (the other 1/2 left over from
the meatballs)

Los Angeles, CA,