Friday, January 15, 2021

Home Eat & Drink Mary's Recipe: Meat Balls with Marinara, Thanks to Grandma Sue

Mary's Recipe: Meat Balls with Marinara, Thanks to Grandma Sue

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Grandma Sue, who recently appeared on Good Things Utah, sent us this recipe for Joanie’s Meat Balls with Marinara. You’ll find more of her recipes in the newly released cookbook. Click here to buy your copy. Thanks, Sue!

grandmasue

Joanie’s Meat Balls with Marinara

“This recipe makes two large soup pots of meatballs and sauce. It freezes well and is really handy to have on hand for unexpected company. My cousin Joan and I always get together to make a batch. Otherwise, it would take forever to roll out those meatballs by oneself.”—Grandma Sue

Meat balls:

6 lbs. lean ground beef
2 lbs. Italian sausage, hot or mild
1 lb. bratwurst sausage
3 Tbsp. fresh garlic, minced or equivalent amount of garlic powder (not garlic salt)
2 Tbsp. dry Italian seasoning mix
3 cups of the warm sauce (recipe below)
2 eggs
2 cups Italian seasoned breadcrumbs
1 Tbsp. ground black pepper
1 1/2 cups fresh grated Parmiginao-Reggiano cheese

Marinara:

1 (#10) can crushed tomatoes (approx. 102 ounces)
3 of the larger cans tomato sauce (approx. 28 ounces each)
6 packages McCormick/Shilling spaghetti sauce mix or equivalent
1/4 cup granulated sugar
2 Tbsp. black pepper, or to taste
3 Tbsp. Italian seasoning (oregano, basil, thyme, etc. mix)
3 lbs. crimini or white mushrooms, if desired, cleaned & sliced
3 cups fresh grated Parmiginao-Reggiano cheese

If desired: 2 additional lbs. Italian sausages, cut into 1” chunks and dropped into warm sauce with the meatballs & mushrooms.

Instructions:

In 2 large stock/soup pots divide all the sauce ingredients, except cheese, evenly (rinse out cans with small amount of water). Do not add mushrooms and cheese until just before dropping in the meatballs. Heat sauce ingredients, which have been thoroughly mixed at medium-low heat while preparing meatballs.

In a very large bowl, put the ground beef and sausage, which you have removed from their casings, if needed. Add remaining meatball ingredients along with the 3 cups of the warmed sauce and mix until just blended. If you are garlic lovers like us, you will want to be able to smell a strong garlic aroma. If you don’t smell this, add more garlic.

Add the prepared mushrooms to the warm sauce, then standing over the pots, make the meatballs using about 1/8 cup for each meatball. Drop into sauce as you make them. Reserve about 4 cups of the meatball mixture and just sprinkle, unformed, into the pan after you have added all the meatballs. This helps to “thicken” the sauce. Then stir in cheese.

Place pots in 325-degree, pre-heated oven. Cover loosely with foil (this is to keep sauce from splashing out and making a mess in your oven). You can also bake this in a roaster oven if you have one. You will want to bake the sauce for at least 3–4 hours, stirring gently about every 45 minutes. Baking this sauce instead of cooking on top of the stove keeps the sauce from burning on the bottom of the pan and saves you a lot of work stirring.

After about 3 hours, take out a meatball and cut in half. It should be done and the sauce reduced by about one fourth.

*I usually set out my meats ahead of time so they can come to room temperature. Your hands can get very cold mixing and rolling those meatballs if you don’t. Do not over mix the meatball mixture. This will make the meatballs tough. Same goes for mixing meatloaf.

MEATBALL SUBS: Cut Hoagie rolls in half lengthwise, lightly butter and toast on a griddle until browned slightly. Place cooked meatballs down length of roll to cover. Drizzle with the Marinara sauce and sprinkle with canned or freshly grated Parmesan cheese. Serve immediately.

-Mary Brown Malouf

Our Jan/Feb issue is out on stands now! This issue means so much to us. Made with lots of love and tears. We hope you’ll grab a copy and enjoy every moment of reading it. ❤️ ...

Here's one from our upcoming Jan/Feb issue out on stands in just a few days. We hope you’ll grab a copy and enjoy every moment of reading it.⁠

Mary photobombs Lisa Barlow at the premiere party for Real Housewives of Salt Lake. Below is a snippet from Mary's last editor's letter:⁠

"It’s all a little crazy.⁠
Sometime in 2020, the world stopped making sense for a lot of us. Between one of the ugliest election cycles the U.S. has ever been through and the most mysterious disease most of us have ever experienced, normal was canceled. We can’t get together with friends, hug our loved ones, be in the room with them when they die. But somehow we have to go on, right? Somehow we have to continue to work and love and laugh. This issue of Salt Lake magazine holds a lot of frivolity, the main one being an extremely silly TV show, The Real Housewives of Salt Lake City. There I am in a pink fur coat in a car with our cover housewife, Lisa Barlow and her boys."⁠

Pick up our Jan/Feb issue at your local grocer and read the full letter. ❤️

Link in bio to subscribe.
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We love you so much, Salt Lake ❤️⁠

Wishing everyone a safe and happy holiday. Be merry, be bright and be good for goodness sake! ✨
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Skip the milk and cookies this holiday and leave out something that Santa really wants 🍺😉🎅⁠

Check out our local holiday beer round up for last minute gift ideas! Link in bio!
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Mary's last-minute holiday gift ideas from last year are still as true and relevant today...⁠

"The planet we live with and the creatures on it need all kinds of things. Polar bears need presents, tree frogs in the Amazon need gifts, our Utah canyons and our national parks need help."⁠

Check the link in bio for full write up.
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There was never a time there wasn’t Mary Malouf. Until now. Today, Mary died when a rogue wave swept her out to sea off the coast of Northern California. Only she – perhaps the world’s foremost lover of Bronte, BBC mysteries and, of course, Moby Dick – would appreciate such poetic drama.

“I know not all that may be coming, but be it what it will, I'll go to it laughing.” — Mary Brown Malouf. Ooops. Herman Mellville.
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