Servings | Prep Time |
30meatballs (or about 8 people) | 30minutes |
Cook Time | Passive Time |
2 1/2hours | 90minutes |
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OK, so I have several notes for you on this one.
1. As mentioned at the beginning of this long recipe, if you object to (or can’t find) veal, you can simply increase the amounts of the beef and pork to 3/4 lb. each to make up the difference.
2. For the meatballs, you can make them ahead of time and freeze them (uncooked) for up to a month. You can also make them a couple hours ahead and simply refrigerate them until you’re ready to drop them in the sauce.
3. Also with the meatballs, this recipe makes a lot of them. Go with it. The fully-cooked ones, with the sauce, also freeze very well. Make the full amount and any extra meatballs are ready for when you need a hearty and easy dinner at your fingertips (and in your freezer).
4. Full disclosure on the wine I recommend here–we stayed at this fantastic vineyard called Fattoria Viticchio when we went to Tuscany a couple years ago. It was a perfect location for exploring the rest of Tuscany, and of course, the wine was so darned good. We are very lucky that stores like Total Wine and other large distributors carry many of their wines, so we can have a flashback to that trip any time we want.
5. For the sauce, the immersion blender will be your best friend if you have one handy. Don’t have one yet? Check out this one. It’s one of my two that I have on hand (yes, I have two. So what??).