If I were to accept an award for this one I would have to thank Elizabeth Bard’s Grandma Elsie. You know, I’m starting to think that it would be great to be part of EB’s family.
It all starts off with my favorite: onions. I know it’s hard to hear the sarcasm over the Internet, so you should know that onions have become an acquired taste for me over the years. As I child I spent many extra hours at the table picking them out of my dinner.
Then add some seared country-style pork ribs.
As if that wasn’t enough meat, add some ground beef with dried parsley.
Then add all the tomatoes: crushed, sauce, and paste.
About now is when you realize that you’ll need a bigger pot. For the moment, just remember to add some herbs: bay leaves, Italian seasoning, basil, oregano. And don’t forget the sugar.
Then it’s time to move on to the meatballs.
Talk about your green eggs. Move along. Nothing to see here but ground beef, bread crumbs, and a couple of eggs with parsley, oregano, garlic powder, Italian seasoning, and onion flakes. Onion flakes used to be a staple for me.
Also, I don’t want to give away any Lunch in Paris secrets, but you sprinkle this concoction with ice water . . . it’s supposed to make them fluffy.
Obviously I was overwrought by the meatball-rolling, because this is where the photography ceases.
The sauce simmers for two hours, which gives you plenty of time to make the meatballs and brown them. At that point I had to transfer some sauce and half the ribs to another pot and then I added some meatballs to each one and they simmered for another 30 to 45 minutes. Just FYI – the first pot was an 8-quart. Needless to say, we will be eating a lot of leftovers around here. I see some meatball sandwiches in my future.
Again, the photography ceased here. I would love to show you the inside of the meatballs or how tender the pork was, but after three hours of waiting I was a little bit hungry. Especially since, as usual, I didn’t read the recipe and thought it would be only two hours. Oops.
Eat Well and Savor.