For my Meatballs that I make the day before..
2 pounds lead ground beef
2 poundsground hot Italian sausage (I use Johnsonville)
6 to 8 eggs
2/3 cup Italian seasoning (I make my own of equal parts of Parsley, Oregano, Basil in a container of 3/4 cup each herb. 2Tbsp. Garlic Powder, 1 tsp. Sea salt. Shake well)
3/4 cup Italian Bread crumbs
In a large glass bowl wearing disposable vinyl gloves, mix well the ground beef and sausage.
Add eggs, again, blend well.
Add Italian seasoning and breadcrumbs, blend well. WASH off gloves while still on.
Make round meatballs, place on platter, cover with Plastic wrap. Refrigerate overnight. The aromas of the meats and seasoning will be present. Should make upwards to 30 to 36-2 1/2 inch diameter meatballs. I also have 10 Hot Italian sausage links as well, cut in half.
I brown the meatballs and sausage in iron skillets the morning of, placing back onto the platter, covered with plastic wrap to trap the juices. The meatballs and sausage will finish cooking in the sauce..
For the sauce, here goes.....
Lots of fresh garlic, about 1 1/2 cups of garlic cut up in bite sized chunks(I prepare that the day before as well.)6-28 ounce cans of crushed tomatoes, with 1 can water added
10-6 ounce cans of tomato paste, with 2 cans water per can of paste to make a puree in a separate large bowl or bowls
1/2 cup each of Parsley, Basil, and Oregano
1/2 cup sugar
In large soup or sauce pot, pour in Extra Virgin Olive Oil to about 1 inch deep. Add garlic chinks to heated oil over medium heat. Stir to prevent sticking or over cooking garlic. The aroma of garlic sizzling in olive oil is amazing.
Add crushed tomatoes and stir to blend garlic and oil.
Add tomatoes paste puree, stir to blend.
Add in sugar, stir to blend. Over medium high heat, let sauce bubble before adding browned meat. Always stir with a long wooden spoon.
Add browned meats carefully, stirring.
let sauce cook uncovered over medium low heat, stirring every 20 minutes to prevent sticking, for about 6 hours. Can be simmered with lid on as well. Condensed water will go back into the sauce. My house smells like an Italian resturant.
Making sauce can be hit or miss. Mine comes out the same every time. I let the sauce age about 5 days in the pot in the fridge before I put it in containers to freeze. I use Glad or Rubbermaid plastic containers. Sauce tastes like you made it a few days ago even when in the freezer for weeks or months.
Hopes this helps.
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