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Italian Meatballs in an Authentic San Marzano Tomato Sauce

 
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Wingman
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Joined: 12 Apr 2010
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Location: Tacoma WA

PostPosted: Wed Apr 10 13 2:23 pm    Post subject: Italian Meatballs in an Authentic San Marzano Tomato Sauce Reply with quote

Hi you all! A few months ago I spent a week in San Francisco on business. This gave me the opportunity to visit a famous Italian eatery in the area called Tony's. I enjoyed 2 suppers at Tony's which inspired this recipe. I thought I would share this with you. Tony's serves some amazing wood fired, gas fired, coal fired pizzas as well as other Italian favorites. http://www.tonyspizzanapoletana.com/intro.html

As I sat in front of the 900 degree wood fired pizza oven (1st visit) I couldn't help but notice how many plates of meatballs and sauce came out of the kitchen. My second visit I had to try the Meatballs 3 for $5. I also had the lasagna. Both are best I have had!

What got me interested was the sauce. There was something different about it then what I am used to. I did some research and found that in allot of authentic Italian recipes they use San Marzano tomatoes. These are canned but have a much thicker sauce and heartier meat with fewer seeds. Another trick is they add a tsp. or two of baking soda to reduce the acidity.

Some even boiled pigs feet then rinse thoroughly then add the pigs feet to the sauce until it’s done. The pigs feet are then discarded. My guess is they are going for the pork fat on a low budget,

I also did some research on authentic meatballs. It seems there is not allot of deviation in the meatballs compared to the red sauce. What I did find out was that Italian eateries do not offer meatballs with pasta as a meal. You can order separately but no such thing as spaghetti & meatballs. This explains why I saw and could order only meatballs and red sauce.

All this said I put together a cook that represents what I researched and I can say the results were wonderful. The sauce is different and not as sweet but at the same time not acidic in nature. Very pleasant to taste. My daughter just loves the sauce. :thumb: You all rock so I wanted to share it with you.

If anyone tries this recipe please PM me or post and let me know what you think. I always respect your feedback and or sugestions.

Here is the video
Recipe Details

Ingredients

Meatballs

4 lbs lean ground beef (Tip: substitue 1 lbs. beef with veal if you can find it.)
2 lbs ground pork
3 eggs, slightly beaten
5 cloves minced garlic
4 slices white bread
2 teaspoons parsley flakes
1 tsp Oregano
1/2 cup grated parmesan cheese (Tip: use Locatelli cheese if you can find it) Thanks Barkonbutts.
1/2 cup minced sweet onion
1/2 teaspoon salt
1/2 teaspoon black pepper

Mixing & cooking

1) Mix all ingredients gently in a large bowl until well combined.
2) Roll meatballs 1 1/2- 1 3/4" in diameter.

Sauce

Prefer San Marzano - Whole peeled tomatos

Medium heat over stove
4 - 28 oz can San Marzano tomatoes
2 6 oz. can Tomato paste
2 tbsp virgin Olive oil
3/4 cup minced cellery
1/4 cup minced carrots
1/2 cup minced sweet onion
1/2 Garlic minced
2 basil leaves
1 tsp baking soda
2 tsp Italian Seasoning
2 tsp Oregano

Some pics.


















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Rob

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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Wed Apr 10 13 6:06 pm    Post subject: Reply with quote

Rob, those meatballs look delicious. Thanks for the recipes. Gonna try it soon.
I see sammies and spaghetti in my future... Very Happy
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GF
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Joined: 30 Apr 2011
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Location: Greenwich, CT.

PostPosted: Wed Apr 10 13 6:25 pm    Post subject: Reply with quote

Wingman, looks great. Very Happy

Reminds me of growing up, every Sunday morning my Grandmother would start making sauce and meatballs for Sunday dinner. Very Happy

If you found a recipie you like, stop researching. Everyone seems to make it a little different and everyone makes the best. Shocked
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1MoreFord
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Joined: 28 Jun 2005
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Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Thu Apr 11 13 11:25 am    Post subject: Reply with quote

Wingman,

You've posted some good lookin' eats and recipes but let me make one point. While San Marzano cans good 'maters they are as American as apple pie. They're just like Hagen Daz; an American product with a European sounding name. Shocked
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Wingman
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Joined: 12 Apr 2010
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Location: Tacoma WA

PostPosted: Thu Apr 11 13 1:37 pm    Post subject: Reply with quote

1MoreFord wrote:
Wingman,

You've posted some good lookin' eats and recipes but let me make one point. While San Marzano cans good 'maters they are as American as apple pie. They're just like Hagen Daz; an American product with a European sounding name. Shocked


Agree, but this type of tomato has a better flavor profile in my opinion. I enjoyed it much better.
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Rob

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tinovr
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Joined: 12 Jun 2006
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Location: North Attleboro, MA

PostPosted: Thu Apr 11 13 11:04 pm    Post subject: Reply with quote

My family NEVER precooked their meatballs. Always went into the sauce raw and cooked for about 3 hours. As long as they aren't overmixed, they come out nice and soft.

The meatball ingredients in the OP are very similar. I use bread crumbs rather than bread. My sauce never uses sugar. Or carrots, celery, baking soda, and italian seasoning.

Everyone does it a bit different. No wrong way.
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