Has anyone got a tried and tested recipe for home made ******* please?!


Question: Grandma's Homemade Italian Sauce and Meatballs
This recipe has been handed down for generations and is always a hit. Both the sauce and meatballs freeze well. I freeze in dinner size portions so my husband and I don't have to use the bottled sauce!"
INGREDIENTS

* 48 ounces tomato paste
* 12 cups water
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 tablespoon dried basil leaves
* 1 teaspoon salt
* 5 pork chops
* 1 onion, diced
* 1 (8 ounce) package mushrooms, sliced
*
* 1 pound ground beef
* 1/4 pound ground pork
* 1/4 pound ground veal
* 1 cup grated Romano cheese
* 1 teaspoon salt
* 1/8 teaspoon black pepper
* 1 1/4 cups dry bread crumbs
* 2 cloves garlic, chopped
* 2 tablespoons dried parsley
* 2 eggs
DIRECTIONS
1. In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.
2. In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
3. To make the meatballs: Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.
4. Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.


Answers: Grandma's Homemade Italian Sauce and Meatballs
This recipe has been handed down for generations and is always a hit. Both the sauce and meatballs freeze well. I freeze in dinner size portions so my husband and I don't have to use the bottled sauce!"
INGREDIENTS

* 48 ounces tomato paste
* 12 cups water
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 tablespoon dried basil leaves
* 1 teaspoon salt
* 5 pork chops
* 1 onion, diced
* 1 (8 ounce) package mushrooms, sliced
*
* 1 pound ground beef
* 1/4 pound ground pork
* 1/4 pound ground veal
* 1 cup grated Romano cheese
* 1 teaspoon salt
* 1/8 teaspoon black pepper
* 1 1/4 cups dry bread crumbs
* 2 cloves garlic, chopped
* 2 tablespoons dried parsley
* 2 eggs
DIRECTIONS
1. In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.
2. In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
3. To make the meatballs: Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.
4. Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.

Ask Graham Norton.

Ask alen carr

yes I have but its a family secret
if you want it really badly
I'll email it to you

home made what?

Yes i always make my own and my family loves them.

Ask ya Mother.

Ah! *******. I made them years ago. Think it is a mixture of liver, bread crumbs and onion. Very messy but very yummy!
Anyone from the US will have a different interpretation of ******!

*ultimate soft pork meatballs

Ingredients:
For the meatballs:
500g of minced pork
50g of fresh breadcrumbs
1 tsp of decent dried mixed herbs or 1 tbsp of fresh herbs (chopped fine)
4 tbsp of milk
1 tbsp of dry white wine
1 medium egg (beaten)

For the sauce:
Waitrose tomato and herb pasta sauce
3 Romano peppers (sliced)
8 cherry tomatoes (sliced)
4 chestnut mushrooms (sliced)
0.5 tsp of smoked sweet red pepper powder (or more to taste)
Splosh of dry white wine (about 150ml)

Method:
Pour the sauce into a large casserole or marmite. Toss in the peppers, tomatoes and mushrooms and wine and allow to simmer, lid on, as you prepare your meatballs.
Add the herbs to the breadcrumbs and mix well then add the milk and I tbsp of white wine. Allow these to soak in before mixing the breadcrumbs through the minced pork. Then mix the beaten egg into the meatball mixture. Form 14-16 small balls the size of a large walnut.
Gently place these into the saucepan and simmer (lid on) for 10 minutes. Then turn the balls very gently to cook the other side and simmer for ten minutes (lid on). Simmer for a further ten minutes.



*STEAMED PORK MEATBALLS

2 lbs. ground pork
1/2 c. cornstarch
1/2 c. water
3 tbsp. soy sauce
1 egg
1/2 c. chopped green onions, 1/4 to 1/2 inch
3 tbsp. minced ginger
3 tbsp. rice wine or dry sherry
1 1/2 tsp. salt
4 c. vegetable oil for deep-frying
3 or 4 lettuce leaves
1 tsp. cornstarch & 1/4 c. liquid, at room temperature

Combine ground pork, 1/2 cup cornstarch dissolved in the 1/2 cup of water, soy sauce, egg, chopped green onions, minced ginger, wine and salt. Roll into 20 to 24 meatballs. Deep-fry meatballs until brown, then place in a bowl and steam for 30 to 45 minutes. Place meatballs on platter lined with lettuce leaves. Dissolve cornstarch with liquid at room temperature, then mix with liquid in steamer. Bring to a boil until thickened. Pour this gravy over the meatballs and serve.


ENJOY :-)

pork meatballs

2 tbsp clear honey
3 tbsp fish sauce
450g minced pork
4 spring onions , finely chopped
1 small garlic clove , crushed
2 tsp lemon grass , finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
FOR THE ORIENTAL DIPPING SAUCE1 tsp chopped fresh coriander
3 spring onions , finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil

Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Oh I have and I love `em. But will not tell anyone. However if you buy the best from a farmers market or such its so much easier. A clue is : minced lamb liver,minced lamb kidney plus suet surrounding,minced heart, pork meat, wholemeal breadcrumbs,egg white to bind+ lots of other spices and things!! Eat your heart out!!

If I said the Fa..........word here in the U.S, they sure would lynch me.





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