03/12/2012

Meatballs and Ponytails!

The first class of “Cooking With A Southern Soul” was so good!  Lot’s of giggles, a couple of serious questions about ingredients and yummy food made the night a HIT.  New friendships were made and heading home, I had a big smile on my face just thinking about the special time that was shared.  I love those pony tailed students and their beautiful spirits.  They are willing to step outside their “norm” and experiment with new flavors and food – awesome! I can’t wait for this Thursday so that we can make more food and memories.

The Meatballs!

2 lbs of ground beef
1 cup of panko bread crumbs
1 cup of grated Parmesan cheese
2 eggs – beaten
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/2 cup of sour cream
salt and pepper
Place all ingredients in a large mixing bowl.  With “a cooks best tools” mix gently with your hands being careful not to over work.  Using an ice cream scoop, roll mixture into 1 1/4 inch balls.  Place on a parchment lined baking sheet and cook at 375 degrees for 30 minutes or until brown.  Meatballs can be made a day ahead and stored in fridge.  To serve, place meatballs in marinara sauce and simmer for 30 minutes.  

The Sauce!

2 cans of San Marzano crushed tomatoes
1 medium onion diced
2 cloves of garlic minced
2 Tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons of fresh basil – torn
Heat olive oil in large stock pot.  Add onion and cook on medium low heat until onions are translucent.  Add garlic and cook for approximately 2 minutes being careful not to burn.  Add tomatoes and other ingredients – except basil.  Simmer on low for 15 minutes.  This can be done while meatballs are cooking in oven.  When meatballs are done, add to the sauce  Right before serving, add fresh basil and serve with or without pasta and lots of grated Parmesan cheese!

The Dinner!

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Comments

  1. Anonymous says:

    LOVE the San Marzano crushed tomato can vases! Precious….

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