These make a great meatball sub sandwich.
3 lbs ground chuck (1 lb chuck/1 lb pork)
1 tbsp fresh thyme, chopped (1tsp dried)
1 package fresh basil, chopped (same)
1 head garlic, chopped (3/4 head)
½ cup Italian parsley (same)
1 cup Italian bread crumbs (3/4C)
I cup+ pepperoni, sliced (3/4C)
1 cup parmesan/Reggiano cheese (3/4C)
3 eggs (2)
Pepper
4(2) cups beef stock, 2 (1) cups red wine
Combine all ingredients except egg and meat
Mix thoroughly
Add egg and mix
Add meat and
make golf ball size balls (1/3 cup)
cook in skillet, covered with stock and burgundy, on medium high heat for ½ hour.
Combine with red sauce and serve
Red sauce
16 tomatoes
½ yellow onion, sliced
2 carrots
1 yellow or orange bell pepper
mushrooms
8 garlic cloves sliced
fresh thyme, chopped
1 package fresh basil, chopped
2 cups burgundy
sugar (optional)
Blanch tomatoes for 4 minutes, and remove skins, and roughly chop.
Sauté onion, carrot, bell pepper, mushrooms, garlic, thyme
Add tomatoes to mixture
Cook to reduce
Add burgundy, basil & Italian parsley, reduce again
Combine with meatballs and bake for ½ hour at 375, and ½ hour at 400
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