Albóndigas de la Abuela

30 de septiembre de 2020

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Grandma’s MeatBalls

Name: Grandma’s MeatBalls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1-2 meatballs
Ingredients: 4-5 cups/945-1180 ml Mama’s Marinara Sauce; 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

MagicalButter

Servings

1-2 meatballs

Prep Time

15 minutes

Cook Time

60 minutes

Ingredients

4-5 cups/945-1180 ml Mama’s Marinara Sauce

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

Directions

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.

🏷️ Tags:recipe