Dad's Meatballs and Sauce

Well Hello,

Where have I been for 11 days? Can't believe it's been that long since I've sat down at Restaurant Quality.

'Tis the season to be very busy, as is everyone else. Have been to Chicago twice in the past 11 days ---- once to celebrate the birthday of Fabulous Daughter #2 and once on a fun-packed shopping trip with Ms. River Forest Drive (we met Fabulous Daughter #2 for lunch at Grand Lux Cafe). The open bar on the return bus trip made for a very pleasant travel experience! Had a few days of taking care of The Little Sweethearts (numbers 1-4; can they get any cuter?) On Friday, I kicked it into gear and accomplished quite abit of cyber shopping, with a trip to Mayfair thrown in at the end of the day. Yesterday, Sister Gifts and Ornament Exchange. Always a highlight of the Christmas Season. Seven sisters, daughters-in-law, nieces, and granddaughter gather for food, Bellinis and Mimosas (thank you, Nancy for the adult beverages and Peggy for hosting), gifts and ornaments. Today, watched the Packers become moot for the remainder of the season. I am praying to St. Anthony to help the Packers find their defense.

Back to Restaurant Quality....

This recipe comes at the request of Fabulous Daughter #1. Mr. Restaurant Quality is known for 'his' meatballs. When he's feeling the vibe, he'll make several dozen and freeze them in sauce. Fabulous Daughter #1 has depleted her freezer bounty and needs to make some, on her own. So, here's the recipe.


Mr. Restaurant Quality's Meatballs

This recipe is adapted from 'Grandma Maroni's' recipe, which was brought over from Italy.

1/2 pound ground chuck
1/2 pound ground pork*
1/2 cup ketchup
1/2 cup dried bread crumbs seasoned with 1 t. Italian seasoning
4 eggs
1/2 cup milk
3/4 cup grated romano cheese*
1 medium onion, diced
3 cloves garlic, diced
2 ounces finely chopped fresh Italian parsley leaves (eyeball it)
2 ounces finely chopped fresh basil leaves (eyeball it)
1 t. worcestershire sauce

Preheat oven to 350 degrees. Spray baking sheet with Pam.

Mix all ingredients thoroughly in large bowl. If mixture seems too loose to you, add some additional bread crumbs.

Roll meatballs loosely about the size of a golf ball. Place on baking sheet.

Bake for 35-40 minutes.


* If you cannot find fresh ground pork, use Italian sausage.
You can substitute the romano for parmigiano-reggiano cheese.


The Sauce

adapted from Giada's recipe

Olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 28 oz cans, crushed tomatoes.
2 t. Italian seasoning

Use a large pan.

Once around the pan with the olive oil.

Heat the oil and add the onion and garlic. Saute about 3 minutes, over low heat.

Add the tomatoes and Italian seasoning. Bring to a boil. Then, reduce to simmer and simmer for 1 hour.

Option: throw in a splash of red wine when you begin to simmer the sauce.