Glausi Family Southern Italian Spaghetti Sauce and Meatballs
This has been in the family for four generations. It has different variations depending on which side of the family makes the meal. This is the Jeannette side's version (with a few minor changes and additions) which I personally believe is the best.
This has been in the family for four generations. It has different variations depending on which side of the family makes the meal. This is the Jeannette side's version (with a few minor changes and additions) which I personally believe is the best.
- 1 egg
- 1/2 cup sugar
- 1 cup parmesan cheese grated
- 1 tablespoon dried oregano
- 1 tablespoon garlic salt
- 1 tablespoon basil
- 3 tablespoons garlic powder
- meatballs below
- 1 pound hamburger not to lean 80%
- 1 pound sausage jimmy dean
- 1 cup oatmeal wet with water
- 1 tablespoon onion salt
- sauce below
- 3 48 oz cans tomato juice rinse cans into sauce
- 2 8 oz cans tomato sauce rinse cans into sauce
- 1 6 oz can tomato paste rinse can into sauce
- 3 tablespoons dried oregano
- 3 tablespoons basil
- 3 tablespoons onion powder
- 2 cups red wine to taste
- Carbohydrate 21.3444551657864 g
- Cholesterol 97.3524549320081 mg
- Fat 26.9862073009576 g
- Fiber 3.85906722709276 g
- Protein 29.3971644020597 g
- Saturated Fat 9.62734066541835 g
- Serving Size 1 1 Serving (298g)
- Sodium 868.510279566322 mg
- Sugar 17.4853879386937 g
- Trans Fat 3.11820867515988 g
- Calories 532 calories
Step-by-step
- Mix the oatmeal in a small bowl with water to soften it.
- Mix the meats, egg, wet oatmeal, oregano, basil, garlic salt, onion salt and parmesan cheese together in a large mixing bowl.
- Using your hands, mix the ingredients adding a slight bit of water to make the mixture pasty and a little wet.
- Roll out some wax paper to set the meatballs onto before frying.
- Make medium size balls from the mixture with your hands then flatten a little as you set them on the wax paper.
- Should make approximately 20 meatballs.
- Once all the meatballs are made, place them carefully into a electric fry pan with a tablespoon of olive oil heated to 325 degrees.
- As they begin to cook turn them so that all sides cook evenly.
- You may have to do two batches depending on the size of your frypan.
- Confirm that they are cooked through (after about 10 minute).
- Place the fried meatballs in simmering Spaghetti sauce and let simmer for at least 45 minutes or longer (below).
- When ready to serve, remove the meatballs and place on a platter adding a small amount of sauce over the top.
- Poor the tomato juice, tomato paste, tomato sauce spices sugar, parmesan cheese and red wine into large kettle.
- Bring to a boil then turn to simmer.
- Let cook down for 3 hours.
- Add meatballs for last hour and remove to serve.
Why does a sauce built on canned juice require three full hours of reduction while fresh alternatives would turn bitter and scorched under identical heat? Long simmering relies entirely on preserved tomato products because their natural enzymes are already neutralized by heat processing, preventing the metallic breakdown that occurs when raw produce undergoes prolonged boiling. Utilizing 80 percent lean hamburger alongside breakfast sausage provides sufficient rendered fat to lubricate the meatball interior, whereas extra-lean cuts dry out completely during the ten-minute electric skillet sear. Wetting the oatmeal thoroughly before incorporation creates a binding paste that traps moisture without diluting the parmesan and spice matrix. Scorched bottoms ruin pots easily when sugar is introduced early to heavy tomato bases; constant monitoring during the initial boil prevents carmelization at the kettle base before the simmer begins. Maintaining the electric fry pan at 325 degrees ensures the exterior crisps without burning the cheese embedded in the meat mixture.
