Super Bowl Party

[Innkeeper]

SUPER BOWL MEATBALL SANDWICHES:

ITALIAN TOMATO SAUCE:

2 tbl Olive oil
1 lg Vidallia type onion chopped
1 clove (½ tsp) Garlic minced
1 tbl Parsley chopped
1 1 lb 12oz can Ground (chopped) tomatoes
1 6 oz can Tomato paste
½ cup Port wine
1 tsp Lawry seasoned salt/no-salt
1/2 tsp Black pepper
1/2 tsp Sugar or pkt of Stevia or other substitute
1/4 tsp Granulated garlic (garlic powder)
1 Bay leaf
1/2 tsp Dried (1/2 tbl fresh) thyme
1 tsp Dried (1 tbl fresh) basil

Nuke onion in oil. Put in Dutch Oven (large saucepan) with all other ingredients. Bring to boil stirring, reduce to simmer, and simmer 30 minutes, stirring regularly.

MEATBALLS:

3/4 lb Ground veal
3/4 lb Ground pork
1/2 lb Ground beef
1 C Fresh soft bread crumbs
3/4 C Beef stock or bullion
1/2 C Chopped Italian broad leaf parsley
1 tsp Minced garlic
1 tsp Salt
3/4 tsp Black pepper
1/4 tsp Granulated garlic (garlic powder)
2 Eggs

Soak the bread crumbs in the stock and add everything else. Mix together well with hands in large bowl, cover with wax paper, and refrigerate at least an hour. Form into 20 meat balls. Brown them ten at a time in a ten inch skillet with a tablespoon of olive oil for each batch. Add to tomato sauce and simmer in sauce thirty additional minutes.

SANDWICHES:

Meatballs in sauce
High quality baguette(s)
Imported Provolone sliced or shaved

When meatballs are done, transfer them and their sauce to a crock pot, and keep warm until ready to serve. Warm up baguette(s) on a rack in a 200 degree oven. Cut into desired serving sizes, fill with as many meatballs as appropriate with accompanying sauce, top with cheese, and run under a broiler until cheese melts. Serve with a nice salad.

BEVERAGES:

Rosso di Montalcino or Shipyard Prelude Special Ale.