I'm not a must-have-kitchen-gadgets, kind of person. I've only had a microwave for a few years and I own 4 pots, one for each burner. One of my favorite time saving tips is utilizing the oven as much as possible. The oven is handy for browning meat, sauteing onions and roasting veggies for a stirfry. I have found one pan essential for this technique; a large Granite Ware roasting pan. I use this pan for everything! I love mine and I urge you to purchase one, post haste! They're available online and major retailers and reasonably priced, under $30.
Equipment: 9x13 speckled Granite Ware baking pan or any Calphalon-like pan that browns well. Pyrex or glass isn't a great choice because it won't brown the meat as easily.
Here is the link for Tomato Gravy that the meatballs and sausage should simmer in http://momsthekraken.com/sunday-sauce-o…l-it-delicious/
(Truly traditional) 2-3 pieces of stale bread crusts removed and chopped/torn into small pieces, soak in milk for 15 minutes or 1/2 C or so, Panko breadcrumbs. I like the thicker cut of the Panko breadcrumbs for meatballs, you won't need as much as traditional breadcrumbs, therefore your meatballs won't be overly dense.
2 lbs Ground beef not too lean
1 lbs Ground Pork
8-10 Cloves garlic
1 1/2 C Combination of flat leaf parsley and fresh basil finely chopped or fill the bowl of a food processor with green stuff
1/4 C grated Parmesan cheese
Kosher Salt & Fresh ground pepper to taste or 1 1/2 tsp salt, grind pepper until your arm hurts.
Preheat oven 350 place rack on bottom rung of oven (this is very important don't ignore it) but you might need a 375 oven to get meatballs brown and crisp
In a small bowl, combine bread and just enough milk to moisten bread without soaking it. Set aside.
Put the following ingredients in the bowl of a food processor, garlic cloves, basil and parsley, finely chop.
In a large bowl, combine meat, green chopped stuff, cheese, eggs and salt and pepper.
Squeeze as much milk out of bread as you can. You can either do this by hand or push it against the bowl with the back of a spoon. Put the soaked bread with the meat.
Using your hands (best tools God ever created) mix all of the ingredients until well combined and the green stuff is evenly distributed through meatballs.Try not to over mix.
Roll an egg size chunk of meat between your palms, until the shape of a meatball, place in pan. Drizzle a little olive oil over meatballs and place on the bottom rack of your oven
Bake for 20 minutes
Roll meatballs over bake 20 minutes more
In the oven for 20 more minutes. You can turn the oven up to 375 for the last 20 minutes if you are concerned that you're meatballs won't be brown enough
Put the cooked meatballs in a pot of Sunday Gravy and simmer for 2-3 hours, or until sauce is done and the meatballs are tender.
2 lbs Good Italian Sausage
Like my meatballs, I cook my sausage in the oven. I think there's a greater chance of over cooking the sausage on the stove. Sausage should be crisp and brown, not charred and crunchy.
Good Italian Sausage is hard to come by and I beg, beg, beg you to seek it out, it really does make a difference. Find a butcher or Italian market. Find it on the Internet....just find it!
Good sausage should have chunks of meat and touches of pure white fat. It should not look like ground pureed meat in casing, it should have fennel and visible flecks of herbs and pepper. When cooking, it should smell fresh and fragrant, not fatty and rancid.
Place oven rack on lowest rung. Preheat oven to 350. Lay sausage in a shallow baking dish, I use the bottom half of my broiler pan or select a pan that will brown meat. Drizzle with oil and place pan on lowest rack.
Bake for 20 minutes, flip sausage over. Bake for 20 minutes more, flip sausage again.. Bake for 10 minutes more or until golden brown and cooked through. Place cooked sausage in pot of Sunday Gravy and simmer for 2-3 hours or until the sausage is tender and sauce is done.
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