Thursday, November 4, 2010

Spaghetti & Meatballs and Buttery Herb Pull-Apart Rolls

Buca Di Beppo Meatballs & Meatball Sauce and Buttery Herb Pull-Apart Rolls

Buca Di Beppo Meatballs & Meatball Sauce

2 1/2 lb. ground beef
1/2 cup romano cheese, grated
3/4 cup dry Italian seasoned bread crumbs
4 large eggs
2 tsp salt
1/4 cup fresh garlic,minced

Meatball Sauce

6 garlic cloves, minced
1 large onion, diced
1 celery, chopped
1 carrot, chopped into little tiny chunks
1/4 cup olive oil
1/4 cup fresh Italian parsley, chopped
2 (28 oz.)cans plum tomatoes with juice (I use diced)
salt & pepper
1 small can tomatoe paste and use about 16 oz. water

Directions: meatballs: mix all ingredients together shaped into golf ball size meatballs makes about 40. (I use a large drop scoop like from pampered chef)
Set aside rest one hour. Cook meatballs in the meatsauce.

In large pan saute in 2 tablespoons of olive oil, garlic, onion, celery & carrot until transluscent. Add tomatoes, parsley, salt & pepper. Bring to boil them lower heat. Simmer your meatballs used covered lid for 45 minutes.
Remove meatballs to platter & serve with spaghetti noodles or other favorite pasta.
Add a little lemon & parmeson cheese.

Buttery Herb Pull-Apart Rolls

Thaw out 9 rhodes dinner rolls in a sprayed cake pan. In about 45 minutes cut each in 1/2 and drop back in pan. Drizzle with 1/4 cup melted butter. Sprinkle with garlic bread seasoning and some mozzarella cheese. Bake at 350 degrees for 20 minutes or until golden brown.

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