1-2 lbs of ground beef or turkey
Tony Chachere’s Original Creole Seasoning
Grated Pecorino Romano Cheese
Mix the ground meat, egg, and olive oil. I usually drizzle about three big circles of olive oil. Oh and you should just use your hands to mix the meat. Dig your fingers in. It kind of feels gross, but it’ll make you that much more connected to your food. Then you’re going to add the Tony’s and the breadcrumbs. Shake the Tony’s to cover the top layer of meat. And add about half a cup of breadcrumbs to start. Knead that all together, and if it’s too mushy add some more breadcrumbs. Not sure how to describe the consistency you’re going for… but basically you still want it a little slimy and moist but not a big gob of who knows what. Oh don’t forget to mix in the grated Pecorino cheese, it truly makes a difference. And feel free to be generous with the cheese. After it’s all mixed, you’ll roll into balls a tad larger than a golf ball but smaller than a tennis ball. Drop in a skillet of hot olive oil. You’ll continually rotate on all sides. You want them to be crispy on the outside but still moist on the inside. Be careful not to burn.
2 garlic cloves, minced
1/2 medium white onion, chopped
4 tomatoes, chopped
3-4 basil leaves, chopped
1 small can tomato paste
Tony Chachere’s Original Seasoning
Pinch of Sugar
Extra Virgin Olive Oil
In a medium size pot, drizzle olive oil to coat the bottom. Get the oil nice and hot, and add the onions and garlic. Once that’s started to cook down, add in the tomatoes and basil. Let that cook down and add the tomato paste. Then fill that empty can with water and add that too. Stir. Add several hefty shakes of the Tony’s seasoning, a few shakes of garlic powder, and a pinch of sugar. Throw in a splash or two of whatever red wine you plan on drinking with dinner. Stir and let simmer. Taste along the way until it’s how you like it, and hopefully you’re meatballs will be ready for pairing.
Serve with pasta or on a sandwich or just plain. Hope you enjoy! And if you don’t… don’t blame me.