Recipes from Home: Meatballs & Spaghetti Sauce
Brian Vetter, executive chef, University of Wisconsin, Milwaukee, says: I learned to cook from my father. I remember spending time in the kitchen on this spaghetti sauce and meatballs recipe. I would mix this with my hands and help him roll the meatballs. He usually took care of every meal—breakfast, lunch and dinner—throughout my childhood and all special events we had. I truly believe my father wanted me to mix the meatballs with my hands because he didn't want to, because of the extreme cold of the eggs, meat and milk in the product.
Yield: 12 1½-oz. meatballs
1 lb. mixture of ground veal, ground chuck and ground pork
1½ cup Italian-seasoned bread crumbs
2 large cloves garlic
½ cup milk
2 tsp. salt
¼ tsp. pepper
¼ cup grated Parmesan cheese
¼ cup olive oil
Yield: 16 oz.
8 oz. tomato paste
16 oz. water
1 ½ tsp. salt
½ tsp. pepper
1 ½ tbsp. sugar
1 large onion, finely diced
3 cloves garlic, finely diced
3/4 tbsp. dried Italian seasonings (oregano, basil, parsley)
1. For meatballs: In large mixing bowl mix all ingredients until thoroughly incorporated.
2. Roll mixture into ping pong-sized balls and fry on stove until meatballs begin to turn lightly brown. Finish in 350°F oven until fully cooked.
3. For sauce: In saucepan, mix all ingredients together and slowly simmer for approximately 30 to 45 mins. Taste and adjust seasonings as needed.
4. Place fully cooked meatballs in sauce and slowly simmer for 20 to 30 mins.