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Sandwiches | |
| For the Meatballs: 2 pounds brisket, ground 2 tablespoons garlic, chopped 2 tablespoons yellow onion, chopped 2 tablespoons Italian parsley, chopped 2 tablespoons grated Parmesan 1 cup grated Asiago 2 tablespoons fresh basil 2 tablespoons kosher salt 1 tablespoon fresh ground pepper 4 eggs 4 slices white bread 1 cup milk Olive oil as needed to form balls Water as needed to cook meatballs For the Sunday Gravy: 1/2 pound inside round beef, diced 4 tablespoons yellow onion, diced 2 tablespoons sliced garlic cloves 1/2 cup water 8 ounces canned plum tomatoes 8 ounces canned crushed tomatoes 2 tablespoons Italian parsley, cleaned, stems removed and chopped 2 tablespoons fresh basil 4 tablespoons white wine 1 tablespoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon crushed red pepper flakes | |
| or the Meatballs: Combine milk, eggs and bread; set aside. In a mixing bowl blend all ingredients except egg mixture. Slowly incorporate egg bread and milk mixture. Coat hands with olive oil and form into 2 ounce balls. Place on cookie sheet with 1 inch of water. Cook in a preheated 350 degree oven for 20 minutes or until mixture reaches 165 degrees For the Sunday Gravy: Heat olive oil in a pan on medium heat; add onions, garlic, salt and pepper. Cook until translucent, approximately 1-2 minutes. Add the beef and cook for an additional 5-6 minutes. Deglaze with the white wine, add crushed tomatoes, plum tomatoes, water and bring to a simmer. Lower heat and gently simmer for 30 to 45 minutes. Add herbs, crushed red pepper. Adjust seasonings and simmer for an additional 10 minutes. Use a hand blender to puree sauce. Serve with mini burger rolls or sub rolls. | |
Unrated | |
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