Small Bites & Appetizers
- 4-5 cups/945-1180 ml Mama’s Marinara Sauce
View Coconut Oil
½ cup/120 ml MagicalButter Coconut Oil plus ⅓ cup/80 ml for cooking the meatballs
- 1 pound/450 g 90% lean ground beef
- 1 cup/240 ml Italian-style breadcrumbs
- ½ pound/225 g 90% lean ground pork
- ½ pound/225 g 90/10 fresh ground veal (or ground turkey)
- ½ cup/120 g Pecorino Romano cheese freshly grated
- ½ cup/120 ml dry red wine (I use a Chianti or Merlot that I like to drink)
- 2 tablespoons/30 ml dried Italian herbs
- 2 tablespoons/30 ml salt
- 1 tablespoon/15 ml dried basil
- 1 tablespoon/15 ml granulated garlic
- 1 teaspoon/5 ml freshly ground pepper
- 6-8 large garlic cloves minced
- 2 eggs
- 1 large onion diced
- Add the rest of the wine to deglaze the pan stirring the yummy leftover bits of meat and juice. Then add Mama’s Marinara Sauce give a quick stir and carefully place the meatballs into the sauce; cook them for 30 minutes stirring occasionally.
- Add fresh basil cook your Grandma’s Balls of Meat for another 15 minutes serve and enjoy!
- Place an extra large sauté pan on medium heat for about 45 seconds. Add ½ cup/120 ml of oil and heat it for 45-60 seconds.
- Add onion salt and pepper and cook for 10 minutes stirring occasionally; add garlic and cook for 2 minutes stirring constantly; add dry herbs and cook for 1 minute stirring constantly; then add ¼ cup/60 ml wine and cook for 5 minutes. Remove the pan from heat and set it aside to cool to room temperature.
- In a large bowl whisk the onion mixture cheese and egg; then add the meat and breadcrumbs and mix it in with your hands until everything is completely blended.
- Portion the blend into ⅓ cup/80 ml-sized balls and set them aside until your oil is hot.
- Place an extra large sauté pan on medium heat for about 45 seconds. Add ⅓ cup/80 ml of oil and heat for 45-60 seconds.
- Slowly add meatballs one at a time leaving 1-2 inches of space between them. Do not overcrowd the pan or you could end up boiling your meatballs. Ouch!
- Cook until the meatballs are a rich golden brown turning them regularly to prevent them from burning. Set those aside and repeat the cooking process with the remaining meatballs.