#PretendCookingShow: Meatballs 🍝 While we patiently wait for @inagarten’s newest cookbook (out in October! Go-To Dinners!) I am revisiting old favorites. This was super adapted for my picky little ones years ago— for the grown up, delicious, depth of flavor, actual recipe please see Barefoot Contessa: Family Style. (One thing about me: I’ve been known to travel with my @KitchenAidUSA Stand Mixer and her pasta attachments 🥰). 🧅🍅🧄 . JG adaptation of @inagarten’s Real Meatballs Ingredients: For Meatballs 1 lb ground beef 1⁄2 lb dark ground turkey 1⁄2 lb ground pork (or 1 mild & 1 spicy pork sausage link) 1 egg 1⁄2 cup grated Parmesan 1 Tbsp Italian seasoning 1 tsp salt 1⁄2 tsp fresh ground pepper Olive oil and safflower oil for frying . For Sauce 2 28oz can crushed tomatoes 1 large yellow onion, grated 4 cloves garlic, minced 1 Tbsp balsamic vinegar 1⁄2 cup red wine Olive oil Salt Pepper . Directions 1. Grate the onion. Mince the garlic. Set aside. 2. In a large bowl, combine all the meatball ingredients and thoroughly mix with your hands. When it is evenly mixed, shape them into balls. Set aside. 3. In a large pot, heat equal parts olive and safflower oils (~1⁄2 inch deep) until shimmering. 4. Brown meatballs in batches, turning to brown evenly. Place on paper towel lined plate to drain excess oil. When complete, dispose of oil, but do not clean the pot. 5. Add 1 Tbsp olive oil to pot. Turn stove to med heat. 6. Add grated onion, stir occasionally. When browned, add garlic. Stir for ~1 min. 7. Add the balsamic, stir, and then add red wine. Let the liquid cook off, stir occasionally. 8. Add tomatoes and bring to a low boil. Add a few teaspoons salt and pepper. 9. Submerge meatballs in sauce, cover pot leaving a crack for steam to escape. Turn to low and simmer for ~hour, stir occasionally. 10. Taste and add salt or pepper as needed. 11. YUM.