Sunday, June 23, 2013

Recipe // Sunday Gravy with Sour Cream Meatballs

In honor of Sunday I'm going to post a little "sunday gravy" recipe that we came up with this week.  I had been tasked with coming up with a yummy pasta sauce recipe that we could distribute at my baby shower in July so we had at it in the kitchen the other night when we were both off work.  

I may have gotten a little carried away with the addition of ghost chili powder - which most likely won't be making an appearance in the spice mix that we distribute for the shower, but I'll add it in here just in case y'all want to turn up the heat.  

I paired this with a variation on my mom's sour cream meatballs and we sat down to have a lady and the tramp-esque kind of date night.


Sunday Gravy with Sour Cream Meatballs 

(Serves 4-6) 


For the sauce spice mix:

2 tablespoons                 sweet onion sugar 
1 tablespoon                   dried basil 
2 teaspoons                    dried oregano 
1/2 teaspoon                   garlic powder
1 1/2 teaspoon                dried rosemary 
1/8 teaspoon                   ghost chili powder (optional) 

For the sauce:

3 tablespoons                  olive oil 
2 cups                              onion, julienne 
6 oz                                  tomato paste 
28 oz                                whole canned tomatoes, crushed with your hands
4 each                              garlic cloves, minced
1 cup                                cherry tomatoes, sliced in half 
1/2 cup                             bordeaux or other red wine on hand 
1 each                              serving of spice mix (see above) 
1 tablespoon                    sugar
2 tablespoons                  salt + more to taste 

For the meatballs:

3 each                             good bread slices
1/4 cup                            milk 
1 1/2 pound                     mix of ground veal, pork and beef 
1/2 cup                            green onions, chopped
2 tablespoons                 garlic salt 
1 teaspoon                      dried rosemary 
1 cup                               sour cream 
                                        paprika garnish 

For the sauce:

Heat the olive oil in a large pot and add the onions.  Steam the onions until very soft and add the garlic.  Cook until fragrant.  Add the tomato paste and cook until the paste starts to brown on the bottom of the pan.  Add the bordeaux (or other red wine) to deglaze.  Add the canned tomatoes, cherry tomatoes and the rest of the ingredients and simmer on medium-low heat for 30 - 45 minutes (or longer if you have time + want to concentrate the flavors even more). 

For the meatballs:

Pre-heat your oven to 350 degrees.  In a large bowl break up the pieces of the bread + add the milk.  Let sit for 10-15 minutes until saturated.  Add the ground pork, veal and beef and mix together with the bread.  Add the green onions, garlic salt, and rosemary and mix until well combined.  Form into golf-ball sized balls.  Heat a little bit of oil in a caste-iron pan or other saute pan and brown the balls on all sides.  Place the browned balls into a glass casserole dish and cover with the sour cream + paprika.  Bake the meatballs in the oven for 30-40 minutes until cooked through.  


Pair the sauce and the meatballs with some pasta or just combine the meatballs and the sauce with a side of good toast or fettunta to sop up the goodness. 

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