Do you know what I love about food? Other than the fact that it’s tasty AF when done right, it’s the memories that go along with it. Ninety percent of the dishes I make are what I have seen my family cook over the years, and much like the scent of an old perfume that can bring me back to a specific date in time, the smell of meatballs simmering in tomato sauce transports me to my childhood. My great-grandma, who I was named for but everyone called Nana, would make spaghetti and meatballs for dinner on Saturdays. She had a strict schedule for her weekly menu BUT if she knew I was coming to visit she would make it for me regardless of what day it was. When I eventually got the ingredients from my grandmother as an adult, (I never got the chance to ask Nana before she passed) I thought to myself “That’s it?” the ingredients are so simple, the directions so straightforward and when I make it, I really do feel the comfort I felt as a little girl. It’s never exactly the same as when Nana made it but it’s pretty close.
Nana’s Meatballs
1lb ground beef
handful fresh mint, finely chopped
handful fresh parsley, finely chopped
6 slices day old bread, pulsed into breadcrumbs
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup milk
1 egg
2 tsp salt
¼ tsp pepper
In a bowl mix together the milk, herbs & breadcrumbs. Set aside and let the breadcrumbs absorb all the milk. In a separate bowl mix the remaining ingredients except for the ground beef. Incorporate the moistened breadcrumbs to this mixture. Now add the ground beef and make sure everything is evenly distributed without over mixing the meat. Shape into balls, I make them about as big as my palm- I guess you could say a little larger than a golf ball but you can make them as big or small as you want. While you’re doing this preheat your oven to 375 degrees. Place the meatballs onto a baking sheet, evenly spaced, and drizzle some olive oil over them. Add a small amount of water to the pan, just enough to cover the bottom. I find this helps keeps them from sticking. Bake for 40 minutes and add to the sauce.
Tomato Sauce
1 28oz can tomato puree
1 28oz can diced tomatoes
2 T olive oil
1 small or 1/2 medium white onion, finely chopped
5 cloves garlic, minced
1 1/2 cups red wine
salt & pepper to taste
1/4 tsp sugar
1 tsp dried parsley
fresh basil for finishing
In a heavy bottomed pot (I use a LeCreuset Dutch oven) over medium heat, heat the olive oil and sauté onions and garlic until translucent. Then add Italian seasoning and deglaze with the wine. Let reduce slightly then add both puree & diced tomatoes stir and add sugar (to take away some of the acidity in the canned tomatoes). Season with salt and pepper and bring to a boil then immediately down to a simmer until thickened. The longer this simmer, the better it gets but once the sauce is thickened you can check for seasoning and serve. Add chopped fresh basil to finish.
