Mama Mia! The fabulous Scotto Sisters – Rosanna and Elaina – show Sherri their family meatball recipe – and well, the jokes write themselves… 😳😜
Meatballs
Ingredients
2 cups bread crumbs or Panko
1 cup milk
2 cups white onions, finely chopped (slowly cooked until tender)
Canola or blended oil
2 tablespoons salt
1 ½ tablespoons finely ground black pepper
5 pounds ground beef
4 eggs, whole or whisked
2 cups provolone cheese, diced small
1 cup Bel Paese cheese, diced small
1 cup Parmesan cheese, grated fine
Directions
Soak bread crumbs or Panko in milk for at least an hour, until very soft.
Cook onions in canola oil or a blended oil on low/medium heat until translucent and very tender. Strain any excess oil and season with salt and pepper.
Place ground beef in a mixing bowl. Add milk and bread crumb mixture, which should be a soft, cohesive mass. Add eggs, whole or whisked. Then add all other ingredients. Mix well with a hook attachment (this allows some air in, so mixture doesn’t become tough or hard). After mixing for about 10-15 minutes, refrigerate meatball mixture for about an hour.
Preheat oven to 450°F. Scoop or hand roll portions into size you want for meatballs. Place meatballs on a baking sheet or large flat sauté pan and bake for 5 minutes on each side, rotating occasionally to get coloron all sides.
Tomato Sauce
Ingredients
1 cup olive oil
1 cup garlic, sliced
2 cups basil, chopped
1 teaspoon chili flakes (a little less if you’re sensitive to spice)
3 quarts canned peeled plum tomatoes (San Marzano tomatoes if you can find them)
Salt and pepper to tast
Directions
Pour olive oil into a large pot, allow to warm, add garlic, and cook until garlic starts to turn a light brown. Then add half of basil and chili flakes and allow all ingredients to begin to fry. Before everything turns black, add canned tomatoes and stir all ingredients together well. Turn heat down to medium-low (a light simmer).
Allow to simmer for about 2 hours, stirring often. Once sauce has been simmering and tomatoes have broken down, add remaining basil and chili flakes.
Using a stick blender, blend until you have a smooth tomato sauce and everything is incorporated well. Taste for seasoning and let cool until needed.
The Rossini (drink)
Ingredients
Bottle of Prosecco Rosé
Carton of strawberries
Simple syrup
Directions
Blend strawberries into a purée
Add 1 oz strawberry purée into champagne glass
Pour Prosecco over it, stirring to mix
Sweeten as desired with simple syrup
Garnish with strawberries
