Featured Recipe

Featured Chef Bernadette Kathryn’s
Meatballs & Sauce

Meatballs and Sauce

Approximately 80 meatballs

Ingredients

2 lbs each - ground beef, veal, pork
1/4 lb of pancetta
2 Tablespoons Organic clarified butter and EVOO
1 large Vidalia onion
6 small carrots
6 cloves garlic
4 large whole eggs
1/2 cup spinach and basil best (recipe follows)
1/4 cup fresh chopped oregano
1/4 cup fresh chopped basil
1/2 cup fresh chopped parsley
Salt & pepper—to taste
NO BREAD CRUMBS!

Have the butcher blend the meat when grinding or mix yourself with a wooden fork. Set aside and keep at room temperature for at least an hour before cooking.
Coarsely chop the pancetta, onion, carrots, garlic, parsley, oregano, basil and put into a food processor.

Using the processor, pulse chop the ingredients to a fine chop (not puree).

Using clarified butter and EVOO, sauté the pancetta, vegetables and herbs.

Add salt and pepper to taste, sweating the vegetables.

Allow the vegetables to cool and drain through a colander to remove any excess juices.

Gently mix the 4 eggs and add to the meat.

Add the vegetable mixture when it’s cooled.

Add the spinach and basil pesto.

Mix everything thoroughly with your hands.

Measure the meatballs with an ice cream scoop to shape uniform balls.

Place on a sheet tray while completing the whole batch.

You can either bake the meatballs or park cook GENTLY in a pan before adding to the sauce to finish.

 

Sauce

3-28 oz cans of ORGANIC whole tomatoes
3 T ORGANIC tomato paste
2 T clarified butter and EVOO
1 large Vidalia onion
6 cloves of garlic
1/4 cup fresh chopped oregano
1/4 cup fresh chopped basils
Salt and pepper to taste

Melt the butter with EVOO.
Fine chop the onion and garlic.

Sweat in the butter and oil.

Add salt and pepper.

AMILL THE TOMATOES into the pot with the onions and garlic.

Bring the tomato sauce and onion mixture up to a boil and down to a simmer.

Allow to simmer for at least 1/2 hour to an hour, checking for seasoning.

Finely chop the oregano and basil and add to the tomato.

ADD the par-cooked meatballs to the sauce to continue simmering in the sauce.

Allow simmering for as LONG as possible; preferably not eating the meatballs until the next day! It is always better the NEXT DAY.

 

Spinach and Basil Pesto

Ingredients

2 cups of ORGANIC baby spinach
2 cups of fresh ORGANIC basil leaves
6 cloves of garlic
Salt and pepper to taste
1 cup of fresh grated Parmesan cheese
EVOO

Using the FOOD PROCESSOR
Chop the basil, spinach, and garlic finely

Add salt, pepper and EVOO to blend.

Scrape out of the bowl of the processor.

Fold in the Parmesan.

Taste and adjust seasoning.