Meatballs
5 pounds mix of pork, veal and beef, ground
1 pint milk
1/2 large onion
5 cloves garlic
1 1/2 cups Italian parsley, chopped
1 1/2 cups high quality Parmesan
1/2 cup dry Italian seasoning
1 cup Italian breadcrumbs
Round into 2-3 ounce meatballs – carefully, as to not tighten too much. Brown in oven. Finish cooking in sauce (your favorite, or Scot’s below).
Sauce
1 gallon tomato purée
Tomato paste to thicken
Salt and pepper to taste
1 bunch fresh basil
Sugar to taste
1 onion, chopped
1 bell pepper, chopped
Olive oil
Dry Italian seasoning
Olive oil
Sauté onion and bell pepper. Adding Italian seasoning. Add purée. Add paste to thicken. Add water to correct thickness. Bring to a boil and simmer for 3 hours.
Serve on Italian or French bread toasted with cheese.
Francesca by Katie’s
515 Harrison Ave., New Orleans
266-2511, FrancescaDeli.com
