From Canal House Cooks Every Day (Andrews McMeel, 2012)

MEATBALL MADNESS

makes 100 little meatballs

Everyone loves good ole meatballs, including us, and this big batch can feed a crowd. We are partial to a delicate diminutive size, so a 1-ounce ice cream scoop works perfectly and keeps everything uniform (a tablespoon works just fine also). We use one of the sauces that follow, depending on our moods.

6 tablespoons olive oil
2 onions, finely chopped
1 clove garlic, minced
Salt and pepper
Freshly grated nutmeg
2 large eggs

1 cup half-and-half
1½ cups fresh bread crumbs
1 pound ground veal
1 pound ground beef
1 pound ground pork

Preheat the oven to 375°. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and cook, stirring often, until the onions are soft and translucent, about 15 minutes. Sea­son to taste with salt, pepper, and lots of nutmeg. Remove from heat and let cool.

Put the eggs and half-and-half into a large bowl and beat together until well mixed. Add the bread crumbs and the cooled onions and mix together. Add the veal, beef, and pork and mix well. Roll the meatballs into 1-ounce balls (they will be very soft but they will hold their shape when cooked) and arrange on 4 large baking pans. Bake in the oven until just cooked, about 20 minutes.

 

QUICK TOMATO SAUCE

makes 2–3 cups

Add the hot meatballs to the finished sauce and serve over spaghetti for an old-fashioned Italian–American style dinner. Don’t forget the candle in the Chianti bottle!

1 onion, minced
1 clove garlic, minced
Salt and pepper
Freshly grated nutmeg
1 bay leaf
4 tablespoons salted butter
Leaves from 1 sprig rosemary, minced
2 cups canned whole
Italian tomatoes, crushed
⅓ cup minced fresh parsley leaves

Melt the butter in a heavy large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 15 minutes. Season to taste with salt, pepper, and nutmeg. Add the bay leaf and rosemary. Add the tomatoes, reduce the heat, and gently simmer for about 20 minutes. Add the parsley and adjust the seasonings. Remove the bay leaf before serving.

 

TETRAZZINI SAUCE

makes 2–3 cups

It seems like no one cooks with sherry anymore—it is a forgotten flavor. Once ladies sipped sherry in tiny stemmed glasses and added a splash of it to sauces to make them taste fancy. This sauce, with its white button mushrooms, is decidedly retro, but we love it spooned over the hot meatballs over creamy mashed potatoes or wide egg noodles.

1 onion, minced
4 ounces white mushrooms, cleaned and sliced
¼ cup dry sherry
Salt and pepper
2 tablespoons butter
1½ tablespoons flour
1 cup chicken stock
1 cup whole milk
¼ cup grated parmigiano-reggiano

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring often,until just soft, about 10 minutes. Add the mushrooms and cook until they are soft, about 10 minutes. Add the sherry and cook until it has evaporated. Season with salt and pepper.

Sprinkle the flour over the mushrooms, stirring until the flour coats them and absorbs any butter left in the pan, 5–10 minutes. (At this point you are cooking the flour to remove that raw floury taste.) Heat the chicken stock along with the milk in a saucepan over medium heat until warm. Add the stock mixture, ½ cup at a time, to the mushrooms, stirring with a wooden spoon until the sauce is smooth and thickened. Stir in the parmigiano.

 

DILL SAUCE

makes about 3 cups

We serve meatballs in this dill sauce on a bed of fluffy white rice. Sometimes we add a spoonful of sour cream on top and lots of chopped fresh dill.

2 tablespoons butter
1 small onion, minced
Salt and pepper
4 tablespoons flour
4 cups chicken stock
½ cup minced fresh dill

Melt the butter in a heavy large pot over medium heat. Add the onions and cook until soft and translucent, about 15 minutes. Season with salt and pepper. Sprinkle in the flour, stirring often with a wooden spoon, and cook for about 10 minutes. Meanwhile, heat the chicken stock in a saucepan until warm. Add the stock, 1 cup at a time, to the onions, stir- ring with a wooden spoon until the sauce is smooth and thickened. Stir in the fresh dill.

 

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