Print
Email
Add a photoOh Mama Mia ! Sugo e Polpette.
Sicilian Style.
Ingredients
- 1 lb. Ground Chuck or Minced pork loin chop
- 1 lb. Ground Sweet Italian Sausage
- 1/2 C. Fresh shredded Bread Crumbs
- 1/4 C. Fresh Chopped Garlic
- 1/4 C. Minced White Onion
- 1/4 C. Cheese
- 2 T. Hearty Red Wine (optional)
- 1 t. Sea Salt
- 1 t. Fresh Ground Black Pepper
- 1 t. Mixed dried Italian Herbs
- 1 t. Fennel Seeds
- 1 t. Red Pepper Flakes
- 1/4 C. Half and Half
- 1 C. Minced MirePoix and Green Bell Pepper blend
- 1/4 C. EV Olive Oil
- 2 C. Chunky Tomato Sauce
- Sugar to taste
- 5 Servings of Cooked Spaghetti Pasta dressed with olive oil and toasted garlic.
- Chopped Herbs, Parmesan Cheese for Garnish
Directions
- Cook Spaghetti pasta and dress with olive oil and toasted garlic..set aside to stay warm.
- Mix first 13 ingredients in bowl then form meatballs. They will be quite moist.
- In skillet heat olive oil on Medium and add meatballs and mirepoix mixture.
- Cook gently turning occasionally and don't over brown the meat or mirepoix mixture...stay on medium heat.
- When meatballs are 90 percent cooked through...add tomato sauce and sweeten to taste.
- Cover and reduce heat to lowest setting.
- Let meatballs slowly finish cooking in the sauce.
- Plate servings of warm spaghetti pasta and top with Meatballs and Sauce.
- Garnish with chopped herbs and Parmesan cheese.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 5 servings | |
| Calories 679 | |
| Calories from Fat 466 | 69% |
| Total Fat 51.85g | 65% |
| Saturated Fat 20.14g | 81% |
| Trans Fat 1.12g | |
| Cholesterol 147mg | 49% |
| Sodium 1840mg | 77% |
| Potassium 896mg | 26% |
| Total Carbs 18.13g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.94g | 4% |
| Protein 33.84g | 54% |
Reviews
August 8, 2012
Mama said not to tell everyone about the pinch of Saffron and Nutmeg that she steeps in the Cream (I use Half and Half). So if you see her don't let on that you know.I've cooked/tasted this recipe!This is a variation
