Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
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Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Meatballs a la Nona Zurlo (for Aunt Angelina)
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Three out of four Sundays, 12 months per year, meatballs were served with spaghetti during the pasta course at Nona Zurlošs house. Meatballs were not commonly served in her native province of Liguria, but were a favorite of her daughter-in-law, Aunt Angelina Zurlo, who was in attendance every Sunday, so they were served in deference to her. None of us is quite sure how Nona came up with this meatball recipe, but we think that the main ingredients are a variation on her ravioli stuffing, with more meat and bread crumbs, of course.
1 pound, ground pork
1 pound, ground veal
2 cups, unseasoned bread crumbs
3 medium garlic cloves, finely minced
2 medium yellow onions, finely chopped
1 cup, fresh basil, finely chopped
1 tablespoon, dried ground thyme
6 eggs
1 tablespoon, finely ground black pepper
1 tablespoon, salt
1/2 cup, olive oil
8 quarts, marinara sauce in 12 quart sauce pan
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Thoroughly mix all ingredients, except olive oil and marinara sauce, in large mixing bowl.
Scoop mixture from bowl with ice-cream scooper.
Use two scoops per meatball.
Heat olive oil in skillet, and brown meatballs on all sides.
Heat marinara sauce in sauce pan over medium flame, and add meatballs to the sauce.
Reduce heat and simmer for two hours.
With spaghetti, serves 12-16. As main course, serves 8-10.
Note: Some folks consider cheese as an essential ingredient of the meatball. We don't. On the other hand, we sometimes added roasted pine nuts to the mixture (about a cup for the above recipe) and they do add a unique flavor to the meatball.
Enjoy with our
2006 Pinot Noir.
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