Do you have any traditions involving the Super Bowl? Here's ours:
SUPER BOWL MEATBALL SANDWICHES:
MEATBALLS:
3/4 lb Ground veal
3/4 lb Ground pork
1/2 lb Ground beef
1 C Fresh soft bread crumbs
3/4 C Beef stock or bullion
1/2 C Chopped Italian broad leaf parsley
1 tsp Minced garlic
1 tsp Salt
3/4 tsp Black pepper
1/2 tsp Granulated garlic (garlic powder)
2 Eggs
Soak the bread crumbs in the stock and add everything else. Mix together well with hands in large bowl, cover with wax paper, and refrigerate at least an hour. Form into 20 meat balls. Brown them ten at a time in a ten inch skillet with a tablespoon of olive oil for each batch. Add to tomato sauce and simmer in sauce thirty additional minutes. Serve with pasta or in sandwiches.
ITALIAN TOMATO SAUCE:
¼ C Olive oil
1 lg Vidalia type onion chopped
1 clove (½ tsp) Garlic minced
1 1lb 12oz can San Marzano Tomatoes
1 6oz can Tomato paste
½ cup Port or other red wine
1 tsp Lawry seasoned salt
1/2 tsp Black pepper
1 tsp Sugar
1/4 tsp Granulated garlic (garlic powder)
1 Bay leaf or ¼ tsp ground bay leaf
1 tsp Dried parsley
1/2 tsp Dried (1/2 T fresh) thyme
1 tsp Dried (1 T fresh) basil
1 T Fresh Italian broad leaf parsley chopped
Nuke onion in oil. Crush tomatoes in three quart saucepan, and add onions and all other ingredients except fresh parsley. Bring to boil stirring, reduce to simmer, cover, and simmer 30 minutes, stirring regularly. Stir in fresh parsley before serving.
SANDWICHES:
Meatballs in sauce
Nice Italian bread that is just a little thicker than a baguette
Sliced Provolone (as sharp as you can find)
When meatballs are done, transfer them and their sauce to a crock pot, and keep warm until ready to serve. Warm up bread on a rack in a 200 degree oven. Cut into desired serving sizes, fill with as many meatballs as appropriate with accompanying sauce, top with cheese, and run under a broiler until cheese melts.
