Grandpa Laspada’s Marinara Sauce & Meatballs
by Culinary Enlightenment's Lauren Squier (et al)
This recipe came from Donna Schoop of Long Beach, originally from her Italian Grandpa Tom Laspada. Thanks to Donna and Boot Camper Claire Bothwell for sharing one of their favorite book club recipes! Serve with whole grain pasta and a green salad with vinaigrette.
Serves 16
Serving = heaping 1/2 cup sauce + 4 meatballs
Grandpa's Marinara Sauce
Makes 8-10 cups
Prep time: 15-20 minutes
Cook time: 30 minutes – 2 hours
Ingredients:
2 Tablespoons olive oil
10 - 30 garlic cloves, chopped
2 large (28 ounce) cans whole tomatoes
1 large (28 ounce) can tomato puree
2 cups fresh basil, stems removed, lightly chopped
1/4 cup grated Romano cheese (never Parmigiano because it sticks all over)
2 teaspoon red pepper flakes
2-3 Tablespoons sugar (optional)
Instructions:
Heat a large skillet or sauce pot over medium heat. Sauté the garlic in the olive oil; be very careful not to brown it. Process the whole tomatoes in the blender quickly and transfer to the pot. Add remaining ingredients, except sugar. Let the sauce cook at medium low for a minimum of 30 minutes and up to 2 hours. Add sugar depending on acidity.
Grandpa's Meatballs
Makes 64 meatballs
Prep time: 15-20 minutes
Cook time: 20-30 minutes
Ingredients:
2 (1.25 pound) packages lean ground turkey (7% fat), preferably Foster Farms
1/4 to 1/2 cup grated Romano cheese
1 (or 2) large bunches parsley, medium chopped
2 eggs, beaten with a fork
1 cup Progresso Italian bread crumbs
1 large onion, finely chopped
Pepper if you want
Instructions:
Mix together ingredients with your hands, but not too much. The meatballs will be tough if you mix the meat too much. Use a spoon or 1 1/2" diameter scoop to portion and shape 64 (1-1 1/2 inch) meatballs.
In a skillet, add about 2 inches water.* Heat skillet over medium high until water boils. Add meatballs and cook the meatballs for 3 min each side. Test a meatball from each batch to make sure they are cooked through. Transfer meatballs to sauce. Repeat until done with all the meat.
* Another option is to bake meatballs in a 400 degree oven for 20 - 30 minutes, or until cooked through. Place meatballs on two baking sheets lightly coated with cooking spray; shake trays half way through cooking time to rotate meatballs.
Freezing Instructions:
Freeze raw or cooked meatballs in a single layer on a baking sheet. Then move to a zipper lock bag or food storage container within a day. Pull them out one serving at a time or all at once; defrost overnight in the refrigerator. Follow cooking instructions for raw meatballs. Or gently warm cooked meatballs. Extra sauce can be frozen in food storage containers too.
Nutrition Facts per Serving:
225 calories
9 grams fat
19 grams protein
503 mg sodium
