rita’s sauce and meatballs

With Mother’s day coming up, I thought it’d be nice to share some famous family recipes that have been passed down through the generations. 

I overheard Dena, our Rochester manager raving about Sandy’s meatball recipe so I asked if I could share this gem with the rest of you.  She happily obliged, so now you too can have the best meatballs & spaghetti on the block.

This authentic recipe that originates from the Calabria region of Italy has been in the Germano family for many years. Sandy learned how to make it the true Italian way… a pinch of this, a swirl of that, a few shakes here and there from her mother-in-law, Rita Hidy; But over the past 22 years, she has shared it in standard form.

It is a tradition in their family to enjoy this wonderful meal on Sundays buy any day is fine!

The Sauce

2  28 oz cans of crushed tomatoes

1  15 oz can of tomato paste (Contadina with Italian herbs preferred)

2  tbl of crushed dry basil

3  tbl of olive oil

Place the olive oil in pan, add basil and warm for 1 minute then add all tomatoes.  Simmer for 1&1/2 hours, stirring occasionally.

The Meatballs

1 lb  ground pork (unseasoned)

1 egg

3/4 cup  Italian bread crumbs (fresh are the best, but Progresso are okay)

3 tsp  salt

3 tsp  black pepper

3 tsp  crushed fresh garlic

5 tbl  parmesan cheese

Mix all the ingredients with your hands.  If the mix seems a little dry, add a 1-2 tbl of water.  Form into meatballs approx 1 1/2 inches in diameter and drop into the simmering sauce.  The meatballs cook in the sauce in 45-60 minutes depending on size.

Enjoy!

If you have a favorite family recipe you’re willing to share, we’d love to spread the word.  Just send us a photo of the dish and/or a picture of you & your mom.  You can email them to recipes@catchingfireflies.com or send them to catching fireflies 3117 W 12 Mile Berkley, MI 48072.  We will return all photos.