Susan Miali Recipe Collection
Meatballs and Marinara Sauce

Makes 12 large meatballs

1 1/2 lb. ground beef
1 1/2 lb. ground pork
2 cups fresh bread crumbs (I have been known to use the italian breadcrumbs from the market)
1/4 c. fresh minced garlic (about 1 large head)
2 c. Regiano Parmesano
3 large beaten eggs
1 cup finely diced spanish onion
1/4 c. italian parsley, chopped fine
1 T kosher salt
2 t. black pepper, coarsely ground

Preheat oven to 300.

Chop onions very fine with the garlic and parsley. You can use a food processor but be careful not to mince.

Mix all of the rest of ingredients in a large bowl. Make sure all lumps are out and mixture is smooth.

To form each meatball, take about 1/2 c. of mixture with wet hands and roll into shape (Rick's grandmother wet her hands with red wine). Place meatballs on a 12 x 18 x 1 jelly roll pan or cookie sheet with lip about 1/4 inch apart.

Place tray in oven and pour about 1/2 c. of water into tray. Bake for about 20 minutes or until internal temperature is 170 degrees. Remove tray carefully from the oven and pour off liquid.

Option: Top with a small scoop of fresh ricotta when serving.

Pomodoro Sauce
Makes about 8 cups of sauce

I like to make ahead, let it cool, then re-warm, something about the flavors melding.

1/4 c. extra virgin olive oil
1 medium spanish onion, 1/2" diced
Two cloves of minced garlic
Optional: saute 8 oz. sliced mushrooms with onion and garlic
2 large cans tomato sauce
1 28 oz. can chopped tomatoes in tomato puree
1/2 small can tomato paste
1/2 cup fresh chopped parsley
1 bunch fresh basil, julienned
2 t. kosher salt
2 t. black pepper, coarsely ground
1 T granulated sugar to taste (to remove acidity)
For meat sauce, not marinara
Add 1 lb. sausage or ground beef, brown and add to sauce as it simmers. I only add Claro's homemade sausage (the hot one is the best!)

Heat oil in saucepan. Add onion and saute until translucent--then add garlic, saute but do not brown. Add remaining ingredients.
Simmer on low heat for 20 minutes. Adjust salt, pepper and sugar to taste. Bring to a boil, and simmer. Great to make ahead and let it sit for up to one day.

I have worked and re-worked this one. I do love dipping my hands in the red wine while shaping the meatballs, soooo Miali family tradition, but my finger nails get red! I think it is worth it! The sauce is always better the second day.

Recipe Contributed by Susie Miali