Aunt Nina learned to make her mom's “special” family dish. She shared the recipe with all the family during a family reunion. This recipe was included in a bound recipe booklet that everyone who was lucky enough to attend received! It is really a unique recipe and very tasty!
I serve this family supper dish with a Caesars salad, baked sweet Italian sausage and what a meal!
Aunt Nina's Breadballs and Sauce
(In Cook's Country "Best Lost Suppers" Sept 2009 Cook Book)
1 (16 oz) loaf of Italian Bread, dried out
½ cup of minced onions
2 cloves garlic (peeled and smashed into paste)
1 tsp parsley, preferably fresh
1 tsp sweet basil, preferably fresh
1 cup Parmigiano Reggiano grated cheese
½ to 1 cup water (enough to wet bread)
Vegetable shortening or oil, for frying
1 large onion, chopped fine
3 to 4 cloves of garlic, minced
1 (12 oz) can tomato paste
3 tomato paste cans full of water
6 tablespoons sugar
1 (15 oz) can tomato sauce
1 (28 oz) can of whole tomatoes
1 to 2 tsp(s) sweet basil, preferably fresh
1 to 2 tsp(s) oregano, preferably fresh
1 to 2 tsp(s) parsley, preferably fresh
Wet the bread with enough water and the 1 egg to form a ball. Add the rest of the ingredients. Melt enough shortening (over low heat) or vegetable oil to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies, if using, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Fry breadballs until golden brown. Cool and add to sauce. Breadballs can be frozen (add to the sauce frozen and cook for 1 hour).
Breadball Sauce Directions:
Cook Sauce on low for 1 to 2 hours, stirring often. Add prepared Breadballs to the sauce and serve with baked fresh Sweet Italian Sausage, if desired.