The Perfect Meatballs

I would like to share this recipe because it has been perfected by 4 generations in Julius' family, starting with his great grandfather, the founder of Unico foods.  This recipe was written by his grandmother Georgina for a promotional cookbook by Unico.

Julius has made these time and time again and they always turned out incredible. The addition of salami and red pepper flakes gave them a touch of heat that I simply love.  I look forward to them every single time.

Meatballs:
1/2 lb ground beef or veal
1/2 lb ground pork
hot salami
2 eggs, beaten 1/2 cup fine bread crumbs
1 sprig parsley, minced
1/2 tsp salt
1/4 tsp pepper
3 tbsp grated cheese
1 clove garlic, mincedd
red pepper flakes

Spaghetti Sauce:
1/2 cup oil
1 clove garlic
1 onion, chopped coarsely
1 tin tomato paste 5.5 oz
1 tin tomatoes 28 oz
2 cups water
1 tsp salt
pepper to taste
1 tsp oregano and/or sweet basil
1 tsp sugar (optional)

Combine ingredients for meatballs: mix well.
Heat oil in large frying pan; add garlic and brown gently.
Moisten hands, then shape meat mixture into small round balls; cook on all sides until brown.
Remove garlic and place meatballs in a large saucepan.
Gently fry onions in oil until soft, and add tomato paste.
Cook for 1 minute, no longer.
Pour into saucepan; add tomatoes and water, bring to a boil.
Add salt, pepper, spices and sugar.  Allow to boil briskly for 3 minutes, then reduce heat to low.

Cook sauce partly covered for 2.5 hours, stirring occasionally, in a slow boil.
This is sufficient sauce for 2 lbs spaghetti.

Meatballs 10/10

Poor Julius has been working a lot of overtime lately, even on the weekends.  One Sunday afternoon while he was at work I recreated the meatballs following this recipe and they also turned out amazing.  There is nothing like some comfort food after a long week.  I made lots of extra meatballs and had them for breakfast all week!!