Summer Meatball Supper

I've got a new cookbook...an extra-special cookbook signed by the authors.  It was actually the most thoughtful housewarming gift from our good friends Mark and Amy Trevino (Click here to check out Amy's family blog).  They compiled some of their favorite recipes into a cookbook called Cooking with Los Trevinos.  Here it is on our shelf:

It's an eclectic mix of tex-mex, casseroles, dips, breakfast items, and lots of good steak and pork recipes.  Brad and I have had the privilege of having dinner with Los Trevinos several times, and in Brad's words, "They make pretty darn good food."  I absolutely concur.

Today, I'm sharing their meatball recipe.  These are the best meatballs I've ever tasted. They are deliciously seasoned and perfect for serving with fresh tomato sauce and pasta.  P.S. Los Trevinos make their own homemade pasta!  Brad and I stuck with store bought this time, but we've now got the recipe, so that will be another future story from my kitchen.

Here's the recipe for the best meatballs.  The ingredients are measured in ounces if you have a food scale.  If not, I've included cup equivalent measurements.

Los Trevinos Meatballs
6-8 servings
1 pound ground chuck
4 oz. dried bread crumbs (1/2 cup)
4 large eggs
4 oz. whole milk (1/2 cup)
6 oz. grated romano (3/4 cup)
3 oz. finely grated white onion (6 T.)
2 oz. finely diced garlic (4 T.)
2 oz. finely chopped Italian parsley (4 T.)
2 oz. finely chopped basil (4 T.)

1. Preheat oven to 350 degrees.  Spray baking sheet with oil.
2. Mix all ingredients in a mixing bowl.  If it seems a little loose, add more breadcrumbs.
3. Roll meatballs into the size of a golf ball and place on baking sheet (about 1" apart).

4. Bake in preheated oven for 35-40 minutes.

While meatballs are baking, prepare the tomato sauce and boil the pasta.  We served ours with linguine, cooked al dente according to package instructions.

Here's the recipe for the sauce:

Fresh Summer Tomato Sauce
1-1/2 pounds fresh tomatoes, coarsley chopped
2 T. extra virgin olive oil
1 clove garlic, minced
1/3 cup finely chopped onion
3/4 tsp. kosher salt
1/4 tsp. black pepper
pinch of sugar

1. Combine all ingredients in a food processer and puree until smooth.
2. Transfer this mixture to a saucepan and bring to a boil.  Reduce heat and simmer until ready to serve.
3. Toss pasta with the tomato sauce and top with meatballs.  Sprinkle with grated romano or parmesan, and garnish with fresh Italian parsley.

Try this dish this week!  I'm sure you'll agree, the meatballs are "pretty darn good!"

Thanks Mark and Amy!