Posts Tagged ‘pork’

Prize Winning Meaty Balls

October 15, 2008

INGREDIENTS:

* 1 pound ground beef
* 1/2 pound ground veal
* 1/2 pound ground pork
* 2 cloves garlic, minced
* 2 eggs
* 1 cup freshly grated Romano cheese
* 1 1/2 tablespoons chopped Italian flat leaf parsley
* salt and ground black pepper to taste
* 2 cups stale Italian bread, crumbled
* 1 1/2 cups lukewarm water
* 1 cup olive oil

DIRECTIONS

1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
4. Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.

After Church Pork Ribs

October 15, 2008

Mild Boneless Barbeque Pork Ribs

* 4 LBS Country Style Ribs (boneless)
* 1 LARGE Bottle of Your Favorite BBQ Sauce
* 1 or 2 Thinly Sliced Onions
* Brown Sugar & Garlic Powder

Place ribs in large 9×13 inch pan. Sprinkle on brown sugar & garlic. Bake at 400 degrees for 45-60 minutes. Remove from oven. Lower temperature to 250 degrees. Drain fat from meat. Sprinkle with a little more garlic and brown sugar to taste. Pour BBQ sauce on top with thinly sliced onion. Bake for an additional 3 more hrs. at 250 degrees. Don’t over cook. Remove from oven and enjoy.