Entree entry from Daniel! Meatballs and Red Sauce!

May 15, 2012 at 7:04 pm (News and Events) (, , , , )

This recipe won “The Best Meatballs in Pittsburgh” contest, 3WS Radio, The Mall at Robinson in May of ’09. The recipe was told to me by an older Italian woman, a neighbor I grew up near in the West Park section of McKees Rocks, while I drove her home from her grandson’s high school graduation about 8 years ago. The main difference is in using slices of bread as the filler as opposed to store bought or homemade bread crumbs. Rosie said to remove the crust, soak in milk, wring out, then add to the meat mixture. I find that leaving the crust on the bread, soaking in milk, and wringing out then adding to the meat mixture adds a really nice consistency with the finished product. It’s almost like a little souffle action going on with each meatball.   – Daniel

Meatballs and Red Sauce

Note: When making this recipe, I use two large pots instead of one huge pot and I place them side-by-side on the stove while dividing the ingredients as evenly as possible into the two pots. Or, if you so desire, cut the recipe in half from the start and begin your awesome meatball journey! Toss with one pound spaghetti for an incredible spaghetti and meatball dinner!

1 pound beef sirloin
1 pound veal
1 pound pork
(Have your butcher grind all the cuts of meat together for a better meatball consistency)

10 slices of Italian bread
½ cup milk
½ teaspoon Kosher salt
½ teaspoon cracked black pepper
½ cup Parmesan cheese, grated
6 cloves garlic, minced
Several sprigs fresh basil leaves, chopped
Handful Italian parsley, chopped
2 eggs, lightly beaten


  • Place the meat mixture in a large bowl
  • Pour milk into another bowl
  • Take two slices of bread and soak in the milk
  • Squeeze the milk from the bread and break it up and add to meat mixture
  • Repeat until all bread slices have been soaked and squeezed
  • Add the remaining ingredients to the meat mixture
  • With your hands combine all ingredients well
  • Form the meat mixture into large meatballs and drop into your sauce (uncooked)
  • Cook meatballs in sauce for at least 30 minutes

Red Tomato Sauce

6 28-ounce cans tomato sauce
6 cloves garlic, minced
Several sprigs fresh basil leaves, chopped
Handful fresh Italian parsley, chopped
3 tablespoons sugar
½ large Vidalia onion, chopped
½ cup Parmesan cheese, grated
4 tablespoons extra virgin olive oil
Kosher salt, to taste
Cracked black pepper, to taste
2 bay leaves (remove from sauce when done)
¼ cup chopped chives


  • Combine all ingredients in a large sauce pan over medium heat
    Bring to a boil then turn heat to a simmer and cook for two hours
    Stir every 20 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: