Bobby Caldwell Online Store Japanese Fan Page Image gallery Song Writing Video Film Usage Awards
Bobby Caldwell Official Site Home Bio Tour Dates Discography News Message Board Contact

My Favorite Meatballs


My Favorite Meatballs!

There's nothing like my favorite meatballs on great toasted Italian bread.  Just keep the pot of meatballs on a warm stove and you can serve meatball sandwiches all day long.  I know.  I've done it many times!

Here's what you will need:

Some olive oil
A big can of tomato puree
A jar of your favorite Marina sauce (I like a brand called Victoria)
Garlic powder
Grated Parmesian Cheese (I like to grate it myself)
Italian breadcrumbs
1 ½ pounds ground sirloin
A 5 quart Dutch oven pot
A 12 inch frying pan
A large mixing bowl

Here's what to do:
Coat the bottom of the Dutch oven pot with olive oil on low flame.  Add ¼ tsp of garlic powder.  Quickly add the can of tomato puree, and the jar of your favorite Marinara.  To that add another ¼ tsp of garlic powder, 3 tsp of oregano (crush it with your fingers to release the flavor), ¼ tsp of salt, ¼ tsp of pepper and ½ cup of grated Parmesian cheese.  Stir the pot a bit, but not too much.  Keep the sauce on a low flame.

Now it's time to make the meatballs.  Place 1 ½ pounds of ground sirloin in the mixing bowl.  Add ½ tsp garlic powder, 2 tsp oregano, ½ cup grated parmesian cheese, ¼ tsp salt, ¼ tsp pepper, 1 cup Italian breadcrumbs and two eggs.  Get your hands in the bowl and fold the ingrediants together.  Do not "over mix".  You just want to distribute the engridants equally.  Make the meatballs about 2 inches in diameter.  (Make about 14 meatballs)  Don't pack the meatballs too tight.  They need to allow the flavor of the sauce to seep into the meatball, and the flavor of the meat to seep out into the sauce. 

Get a medium to high flame under your frying pan.  When the pan is hot, sear the meatballs.  It's ok if the meatballs aren't seared all the way around.  You just want them to keep their shape in the sauce.

One by one, place the meatballs into the sauce….sink them under the sauce with your spoon.  Cover the pot and cook over a low flame for at least 2 hours.  Cooking them low and long makes for the best result.

You can serve the meatballs with pasta, but I prefer the meatball sandwich.  Get your favorite Italian bread.  Slice it like a sub roll, and brush the inside with some olive oil.  Sprinkle a dash of garlic powder and put the roll under the broiler for a few minutes.  Then load up your roll with those meatballs and dig in!  Make sure you have a bunch of napkins.  This could get messy!  Mangiamo!  (Let's eat!)


home : bio : tour dates : discography : video gallery : images gallery : song writing

film usage : awards received : news : message board : contact : friends

Copyright 2021 Bobby Caldwell Entertainment, Ltd.