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The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

sunday football meatballs and gravy 300x225 The Sunday Football Meatballs and Gravy: Veal, Pork & Beef 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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15 comments to The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

  • Well I know what I’m doing next Sunday!

    [Reply]

  • Oh wow.. gonna go ahead and try this one without waiting for Sunday football. Looks too healthy not to :)

    [Reply]

  • […] Oktoberfest Beer Brats!The Lager Pilsner Beer Battered Onion RingsYuengling Lager BBQ RibsThe Sunday Football Meatballs and Gravy: Veal, Pork & BeefTito’s Jumbo Lump Crab Cakes with Remoulade SauceCream of Loaded Baked Potato Soup with Cheese, […]

  • Your site is pretty interesting to me and your subject matter is very relevant. I was browsing around and came across something you might find interesting. I was guilty of 3 of them with my sites. “99% of blog managers are committing these five errors”. http://is.gd/w4g8Ml You will be suprised how simple they are to fix.

    [Reply]

  • Man, my grandmomma was Italian and she made the most incredible meatballs I ever tasted, like you had died and gone to meatball heaven. Sadly, she died last year and she didnt leave a single recipe for us so I’ve been trying to work it out on my own… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!

    [Reply]

    Matt Goldstein Reply:

    My wife and WG webmaster Carolynn added some Pesto sauce to the meatballs last week and they were phenominal. Give it a try.

    [Reply]

  • Pauly

    What do I do when there’s no good rolls out here?!?!? Been trying to figurethis part out for nearly 5 yrs now…

    [Reply]

    Matt goldstein Reply:

    You open up your own roll shop and show those SOB’s how it’s done.

    “Security? Your lookin at him.”

    [Reply]

    Tizzle Reply:

    Unfortunately, its about the unique Ph of the Philly water that makesthe bread unique. You have been spoiled my friend

    [Reply]

  • Don

    and slice the garlic with a razor so it liquifies in the pan

    [Reply]

    Matt Goldstein Reply:

    I’d complain but who’d listen?

    [Reply]

    Tizzle Reply:

    Don’t put too much onjins in the sauce. You got 2 cans of tomatoes and
    3 onjins!

    [Reply]

  • Sounds fabulous! When are we coming over to sample it?

    Might I humbly suggest that you add this Timpano recipe to your tailgaiting repertoire-http://prouditaliancook.blogspot.com/2007/12/timpano.html

    [Reply]

    Tizzle Reply:

    Uhhh Timpano…? Hell Yeah!!!! Carbo-liscious!!!!! That’s what I’m talking about, comfort food to the max!!!

    Plus, my grammar sucks. Luckily its a recipe, not a dissertation!

    [Reply]

    Tizzle Reply:

    You got to have the pork, that’s where the flavor is!

    [Reply]

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