David Ruggerios Meatballs Polpetti Sunday Gravy Recipes

Steps:

• Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
• In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
• Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
• Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
• When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
• Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
• Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
• Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
• Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
• While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
• After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
• When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.

Steps:

• Meatballs:
• Place 1 tablespoon of the olive oil in skillet over medium heat, saute the onion and garlic for 3 minutes or until the onion is translucent. Set aside and allow to cool.
• In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
• Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
• Brown the meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy. (Alternatively, pre-heat oven to 400° , place meatballs on baking sheet, bake for 20 minutes or until golden brown)
• Sunday Gravy:
• Place the 1/4 cup of olive oil in a very large, heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
• Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
• Stir in the 12 tomato paste cans of water (9-cups) and allow to simmer for 20 minutes or until thick.
• Add the pureed tomatoes, the 1 ½ whole tomato cans of water (6 ½ cups), the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
• While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
• After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1/2 hour more hours, stirring periodically, always careful not to break the meatballs.

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.