Vinnie's Famous Meatballs

VINNIE’S JERSEY STYLE MEATBALLS

1.5/2 lbs of ground meat (1/3 veal, 1/3 beef, 1/3 pork)
2 eggs
4 dashes of parsley
3 dashes of oregano
1 dash of crushed red pepper
3 dashes of pepper
5 tablespoons of grated
Locatelli pecorino romano cheese
Extra virgin olive oil
Loaf of Italian bread torn into little pieces OR breadcrumbs (at least 2 cups)

In a bowl combine the meat, eggs, parsley, oregano, pepper and red pepper and cheese. Then add the torn bread or bread crumbs VERY generously. Mix together with your hands. Form into about 12 medium sized meatballs… larger than a golf ball but significantly smaller than a tennis ball. In a skillet heat some virgin olive while browning the garlic cloves (don’t burn them). Place the meatballs in the skillet and brown the outside of the meatballs. After browning the meatballs place them on a dish covered with three paper towels to soak up the excess meatball juice. After soaking up the excess juice place the meatballs in your simmering sauce for 90 minutes… let it cool for ½ hour, then serve on top of spaghetti… all covered with cheese.


VINNIE’S SAUCE

4 LARGE CANS HUNTS WHOLE TOMATOES
4 CLOVES OF PEELED GARLIC
3 DASHES OF OREGANO
3 DASHES OF PEPPER
1 DASH CRUSHED RED PEPPER
3 DASHES PARSLEY
10 LEAVES FRESH BASIL
EXTRA VIRGIN OLIVE OIL

COVER THE BOTTOM OF A LARGE POT WITH OLIVE OIL. TURN STOVE FLAME TO MEDIUM TO HEAT OIL. WHEN OIL IS HEATED ADD GARLIC AND BROWN (DO NOT BURN) THE GARLIC IN THE BOTTOM OF THE POT. WHILE GARLIC IS BROWNING ADD PARSLEY, OREGANO, RED PEPPER AND PEPPER. WHIP THE WHOLE TOMATOES IN A BLENDER FOR 10 SECONDS. ADD THE TOMATOES, ONE CAN AT A TIME, ONCE THE GARLIC HAS BROWNED. TURN THE HEAT TO A MEDIUM HIGH FLAME UNTIL THE SAUCE BOILS. ONCE THE SAUCE BOILS TURN DOWN TO SIMMER AND ADD BASIL LEAVES AND MEATBALLS. LET SIMMER FOR ABOUT 90 MINUTES… LET COOL FOR ABOUT 30 MINUTES ON STOVE AND SERVE ON TOP OF SPAGHETTI