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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAMA'S MARINARA SAUCE. | 2. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor). | 3. Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick. | 4. MAMA'S MEATBALLS. | 5. Place the chicken stock, onion, garlic, and parsley in a food processor and purée. | 6. In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix. | 7. Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time. | 8. Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes. | 9. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. | 10. Serve with a little extra Parmigiano-Reggiano sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3		peeled crushed	-	-	-	-
onion	1/2		peeled chopped	32.0	7.472	0.88	0.08
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
tomato puree	2	cans		624.72	147.6312	27.125999999999998	3.4524
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
red pepper flake	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
onion	1/4			32.0	7.472	0.88	0.08
garlic clove	2		peeled	-	-	-	-
flat leaf italian parsley	1/4	cup		-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
breadcrumb	1/3	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	1/4	cup		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.