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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
Recipes with Giambrone Meatballs
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Directions: 1. Place all ingredients in a bowl, and mix thoroughly with your hands until consistency is smooth.
2. Roll into balls about 1 inch in diameter.
3. Add
to gravy at about 1 1/2 hours into cooking, and cook for at least 1 hour.
| Ingredients:
417/10000 Ounce(s) black pepper
417/10000 Ounce(s) salt
1/6 Ounce(s) parsley flakes
1 garlic salt
1 egg(s)
1 Pound(s) about 90% lean ground beef
1 bread crumbs |
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Giambrone Gravy
4 Cup(s) water
12 Ounce(s) tomato paste
14 1/2 whole tomatoes
417/10000 Ounce(s) black pepper
1/12 Ounce(s) salt
1/2 garlic salt
1/2 Ounce(s) parsley flakes |
Directions:
1. Put tomatoes and dry ingredients into a large stock pot (at least a 4 quart pot--larger if you want to make a larger batch), mix well, and cook until water cooks off the tomatoes. Mash the tomatoes down with a potato masher or something of that sort if you don’t like chunky gravy.
2. Add tomato paste and fill pot with about 3-4 quarts water.
3. Simmer on low for about 1 1/2 hours.
4. Add Giambrone Meatballs (optional) and cook for at least another 1 1/2 hours, depending on desired level of consistency. Don't be concerned if the gravy is still thin when you add the meatballs--they'll help to thicken it up. If you like, you can add other meat as well: Italian sausage (sweet or hot), leftover chicken, steak, etc. Leftover steak and/or pork chops are especially good.
5. You may get some fat floating to the top. Just skim off with a spoon. It won’t hurt you.
6. Simmer on low until ready to serve. You can leave this simmering on a stove for hours at a time. Don’t worry about the meatballs falling apart, as the recipe doesn’t allow for that. If you have to step out for a few minutes, just shut the stove off and turn it back on when you get back. Beth's family has done that for years, and she's not dead yet.
7. Refridgerate or freeze any leftovers.
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