Meatballs in Sunday Gravy

Meatballs

Beef - ground 450 g

Sweet Italian Sausage 450 g

Milk 1 c

Bread 100 g

Onion - diced 50 g

Garlic - minced 10 g

Thyme 8 g

Rosemary 8 g

Salt 15 g

B. Pepper 8 g

Sunday Gravy

Onion - diced 100 g

Garlic - minced 20 g

Tomato - diced 3 cans (14 oz each)

Basil 1 sprig

Orange 1 each

R Pepper Flakes 5 g

Salt to taste

B. Pepper to taste

Meatballs

• Combine milk and breadcrumbs (this is called a panade)

• Mix meat with panade, onion, garlic, rosemary, and thyme

• season with salt and b. pepper

• roll into 50 g balls, refrigerate 1 hour

• toss in oil, roast at 500 F until golden brown

Sunday Gravy

• sweat onions and garlic in oil

• add tomatoes, basil, and red pepper

• juice orange and add juice and peel

• use a peeler to peel orange zest before juicing, try not to add too much pith (the white part)

• simmer 1 hour, stir often, season with salt and b. pepper

• remove orange peel

• blend in food processor

• Return to pot, add meatballs

• Toss with pasta, top with real parmesan and chopped basil