How to Make Meatballs & Sunday Sauce | Get Cookin' | Allrecipes

being a part of an Italian Family Sunday sauce is the thing and you better know how to make it and for some crazy reason I'm sharing with you my recipe for Italian Sunday sauce including the meatballs the thing with Sunday sauce is that everyone's is different yet everyone's is the same because it's like we make it all with the same type of ingredients but no two pots are the same we call it Suka in my family so the smell of Sunday is a pot of Suka my mom used to start it first thing in the morning we'd go to church come back in the whole house is like smelling up the sauce My ultimate goal is to make mine taste like my grandmother's but I can't do it my brother comes close but he won't share his secret the difference between an Italian sundae sauuce and just a marinara is the long cook time and the super rich flavor and that comes from meat you've got to start with the meat I'm starting with neck bones this is like a true delicacy for like barely any dollars and when I'm going all out I of course include the Italian sausage look at my grandfather isn't he cute the sad thing is if you live outside the Birmingham Alabama area you can't get this but one day fun fact in addition to neckbones we used to also put Pigtails in there when this simmers all day in the sauce we're going to season them up with some salt and pepper and then just Brown them up in a little olive oil just any olive oil will do we don't have to get snobby with it I mean we're cooking neckbones you want to get a good crust on these for flavor the only difference between me do this right now and on a Sunday at my house is that I'm not in my pajamas that's really the way I like to cook it's not the prettiest thing but don't be scared you want that brown color that's flavor but the meat is going to end up being sweet in the end they definitely don't have to be cooked through just develop some color if you don't have neckbones or can't find them at your grocery store a good substitute would be like country style ribs so there's our first layer of flavor in the same pot you don't have to do anything else we're just going to go in and brown our sausage I like it about the same size as a meatball so that when you're making your plate at in you get a little sausage a little meatball and because it's the way my mom did it wow my first day okay you want to see what this looks like plus when you cut it like this it stretches further uh I really started becoming known for the sauce in college I lived in the dorm and my brother had a house and he had three roommates and on Sundays I would go over there and make the sauce for them while I did my laundry at their house and they were always appreciative I guess I felt like I had to pay them for the laundry getting a little concerned that I did not choose a big enough pot we'll cross that bridge when we come to it all right I'm going to pull out the sausages they're definitely not cooked through that's okay we've got the drippings from the pork and the sausage along with that olive oil two handfuls of onions a handful of garlic wish I would have brought my wooden spoon to show you but a true Italian has a wooden spoon that they use for their sauce and you'll notice that one side is always a little more worn from all the stirring this is going to become my special spoon okay this step is crucial you want to cook these onions until they are like super soft so at this point I like to add in a little bit of the salt to help soften them but don't rush the step this step might take 10 minutes turn on your music and get your glass of wine growing up my mom just used tomato paste and water as I grew up a little bit I like a little more texture so I'm going to use a combination of paste and then I'm going to do a combination of crushed tomatoes and tomato puree sometimes I don't do this but when I was trying to create a recipe for you I felt like I need something you know consistent so this can be that what do you use in your Sunday gravy PS some people call it gravy what do you call it our onions this is what you want right here you can see they have fully transformed into this like soft melty onion situation you always want to add your tomato paste in with the olive oil and onions and kind of like cook it for a second you know it just kind of like releases that tomato flavor that's been like trapped in a can for a while dried herbs have a time and a place and I think this is the time and the place I like just the flavor of Basil in there it's what my grandmother uses she says put a lot of sweet basil in there it is not the same flavor as fresh basil I will add that at the end and then just a little bit of oregano I don't love a Italian seasoning blend but if you do use that you smell it oh yeah in goes the rest of the Tomato all right now I'm going to rinse these out for a little Liquid Gold this goes right back into the sauce and we don't want to waste anything that's good you want it like slightly thinner than what you expect it to be at the end because it Cooks all day it's going to like reduce a little bit and thicken a little bit all right I can tell you right now I'm going to need a bigger pot before I do I'll season it up with the rest of our seasonings so in goes a b Lea my brother doesn't like the sugar but his is the one that tastes closer to my grandmother's and she is a dieh hard sugar Adder I meet them somewhere in the middle about a tablespoon and then a little bit of salt and pepper we can totally adjust this at the end so I like to give it a first taste but you just got to be careful cuz some of your tomato products could contain some salt so you just take it slow now we talking sometimes you just need a bigger pot and go our Meats I'm just going to pour it all in because I want any juices that have accumulated to go in there as well smelling like sundae we're going to let this go all day it's called sunde sauce it takes the whole day you'll know when it's ready when that pork is like falling off of the neckbone or when it easily can be picked off with a fork and now let's make the meat the balls what makes a good meatball is that it is of course super flavorful but then it is also tender you know my mom could not get a good tender meatball until I talk water so this just starts out with a little bit of garlic and onion and you want these to be like really tiny we don't want chunks of onion or garlic in a meatball but let me tell you what not to do don't be buying any frozen meatballs okay it is not the same the only time a frozen meatball is acceptable is when it's your Frozen meatball that you made beforehand choing Garlic's probably one of my least favorite activities in the kitchen it's because of this it just sticks to your hands it drives me crazy it's like peeling Butternut squat okay so a trick to getting your meatballs to stay nice and tender is not to overwork the meat so what I like to do is put all of my ingredients into the bowl first get all those mixed up and then add your meat last so that you don't have to like mix it all together later once the meat is added all right then my herbs I'm going in with some chopped parsley and basil don't have to worry about precise knife skills here I just love the fresh herbs in a meatball next go in with the egg so for every like pound of meat I usually do an egg so I'm going to do two eggs but then I always add an extra egg yolk I don't know why just add to like the richness of it the egg is crucial because it's what holds the meatball together in combination with the breadcrumb I do a little half and half now there is a little bit of Parmesan cheese in the Italian seasoned breadcrumbs but you got to have more you know about that much well about two of those and then I like to mix that together first something like that is what you're going for I'm just doing an Italian sty breadcrumbs cuz that's what I don't know I just like it even though it's not homemade and I want them to kind of soak and absorb some of this before I mix in the meat so I just kind of sprinkle the breadcrumbs until it like covers the surface of that give that a mix and now we add our meat ground round has to me the perfect amount of fat for a meatball so I'm going in with oops some ground round and also about half the amount of ground Italian sausage all right now this is when I like to season with salt and pepper because I feel like the seasoning is more evenly distributed the comments come when you when you mix raw meat with your rings on let me avoid that sound on you now I know we don't want to over mix but you do want to mix enough to where it's one uniform mixture you don't want chunks of filling and meat all right the easiest way to roll a meatball is with wet hands grandmother taught me that and this is one of like the first jobs you get as a kid making this with your parents is you get to roll the meat balls so my grandmother used to always put like a little bowl of water you just kind of dip your hands in and keep working to me the perfect meatball is like the size of a golf ball see perfect golf ball size you can see that the ingredients are evenly dispersed throughout the meatball you don't see any big chunks of onion how many meatballs do you think you've rolled out 10,000 I guess I need to calculate that per year I've been alive you know like divide about 25 see how when your hands are damp it just like rolls so easy one recipe recipes worth of meatballs per pot of sauce is plenty if you know you're not going to eat a ton of meatballs or you're trying to make a smaller Batch get it to this point go ahead and bake them off and then freeze them that way they're ready for you anytime you want to just pop them in a pot of sauce a few years ago as we got older we're like remember we all used to get together on Sundays and have pasta we should do that so now we do it we try to do it like once a month and we call it Suka Sundays it may happen at the lake it may happen at the beach we just take turns at people's houses but here's what it looks like before you add them to your sauce you don't want them to fall apart so you can't add them like this so I like to bake them off 375° till it gets nice and browned throughout usually takes about 15 minutes smell delish they go straight from the oven into the sauce only I have my pajamas on and my music playing what would you be listening to probably a little Leon Bridges or something kind of Jazzy but if it was to a Sunday we'd be playing like Mafia music stir it in there let it soak all your your work is done the payoff is going to be amazing so take the time soak up your Sunday enjoy your life what was I going to say let this go as long as you can but at least a few hours and then I'll see you back to serve it up just just checking in little refill and a little taste test now growing up we had the loaf of bread on the counter but it was like the cheap white bread and you would come kind of taste it throughout the day so you never really ate lunch but you'll see in the pot how it goes from like this amount to this amount because people have been eating the sauce all day then I started getting angry so I made that go away but there's just something about this it's like chips and dip it's going to be good y'all this final step is purely optional I don't always do this but I do if I have fresh herbs on hand I like to finish it off with a little chopped parsley and fresh basil it's just kind of as that Finishing Touch does it smell like suady the answer is yes all right come look at this you can see how it has reduced the color has deepened and simmering oh if you could smell it and goes my little freshness let's check those neck bones oh yeah look you can already see see how tender that is you can serve this up with whatever pasta you like I'm going just old school classic spaghetti ready I like to drain my pasta and then toss it with a little bit of sauce before we plate it up it keeps it from sticking you don't need oil if you put oil on your pasta it just makes it slip off you know we make big portions cuz we've been starving all day down with a little sauce first like that and then you got to get a little bit of everything cheese it up like my dad likes it he likes a little pasta with his cheese yum a little sprinkle of fresh basil cuz we fancy also it's got to be piping hot like this it's like a I wa that's what it is it's like a warm hug from your Italian grandmother you know what I mean it's just so much flavor so comforting you can eat so much of it let me taste the meatball what's not to love it only gets better with age if you've got more hours let that color deepen even more if I had to pick my my last meal on Earth this will be it don't forget the napkins are you ready are you rolling are you [Music] going this next step

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Keywords: allrecipes, spaghetti and meatballs, meatball recipes, how to make meatballs, how to make sauce, pasta sauce recipe, how to make pasta sauce, how to make sunday sauce, sunday sauce recipe, spaghetti and meatballs recipe, how to make spaghetti and meatballs, how to make italian pasta sauce, italian pasta sauce recipe, diy meatballs, diy pasta sauce, tomato sauce recipe, how to make tomato sauce, italian sunday gravy, italian sugo, italian recipes, italian food, Get Cookin

Id: Yc7_fEAkdXM

Length: 12min 50sec (770 seconds)

Published: Tue Feb 27 2024