Veal, Pork and Beef Meatballs is the Only Way to be Worthy of NFL Football!

By Tim Rodgers

Most of my cooking is based upon watching NFL Football on Sunday afternoons.  Usually at about 12pm I set my lineup for my injury prone, suspension laden and just plain horrible fantasy football team, and watch the pre-game should have sat my best player because he was seen at the club after 3 am that morning.  But all is well; I’ve prepping food all morning for the greatest day of the week.  The Sunday meals I like to create are stews, soups, and things in the crock-pot that you can grab at your leisure, multiple times during the afternoon, and but still relatively easy to make.  So…my fellow food, beer, cigar, spirit and whiskey connoisseurs, I give you:

Sunday Football Meatballs and Gravy:

For the meatballs:

1/2 pound of ground veal

1/2 pound of ground pork

1 lb of ground beef

1 onion diced

2 tablespoons of chopped garlic

1/4 cup bread crumbs

2 eggs lightly beaten

1 tablespoon of oregano

Salt & Pepper to desired taste

2 tablespoons chopped parsley

1/4 cup grated Parmesan cheese or as desired

Preheat oven to 400 degrees.  Simply combine all ingredients and mix well.  Next, wash hands with cold water.  This will help you “roll” the meatballs and prevent the mixture from sticking to your hands.  Take a portion of the meat mixture and roll into 1 inch to 1 1/2 inch meatballs.  Place on a greased baking sheet for 20 minutes or until brown.

Meanwhile…for the gravy…

2 large cans of crushed tomatoes

1 28 oz can of diced tomatoes

2 tablespoons of tomato paste

2 tablespoons of chopped garlic

1 small onion diced

2 tablespoons of chopped basil

1 tablespoon of oregano

Salt and Pepper to desired taste

2 tablespoons of extra virgin olive oil

1/2 cup of any red wine left over from the previous night

Combine and mix all ingredients into a large crock-pot and set to high.  When the meatballs are done, add the meatballs.  Don’t be afraid to let some of the fat drippings from the baking sheet to get into your gravy.  Once your gravy is heated through and starts bubbling, add the tomato paste to thick your gravy, and turn crock-pot to low. Allow to simmer to at least halftime of the 1 o’clock game.  Serve on some nice crusty Sarcone’s club rolls and some really sharp provolone cheese.  I would pair with a light hoppy ale such as Anchor Steam Ale or Sierra Nevada Pale Ale.

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