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Looks very good. My SIL puts green bell pepper in her sauce too but I don't care for it. I feel it over powers everything else. The meatballs sound different and I would try your recipe. Is the creole seasoning spicy?? Hubby can't have spicy.When I make my sauce all I use in 3 cans puree, 1 can paste, 4-5 garlic cloves minced, lots of fresh basil, Italian seasoning, Pinch of salt, 1 cup chopped onions and 1 tsp sugar. I also cook my sauce for 4 hours, if there is meatball and sausage in the sauce then I cook it 6 hours. I will try your meatball recipe but will have to omitt the black pepper. Thanks for sharing.
Lubby the creole seasoning's not spicy but if you use it don't add as much salt unless you get salt free seasoning.
As a second generation Italian-American and a lover (and cook) of Italian food I can't say I have ever seen W-sauce or creole seasoning in a proper red sauce or meatball. Green peppers to me would definately throw off the ballance. And if you want mushrooms you would get a vastly better performance from cooking some down yourself as opposed to using the water-logged, soggy canned junk.
Nice pic though, and I am glad you have found something that is good for you.
Texantodd I will put my cooking up against yours any day my friend. Let me know the next time you're in New Orleans and I'll take you to my restaurant and try mine.
Red gravy, red sauce, marinara sauce. Who cares what you call it. I never knew it would cause such a fuss. All I know is I grew up in an Italian family in New Orleans with several family members who own restaurants here including me and we all call it gravy.
The reason I bake my meatball before adding them to the gravy is so I can remove the fat/oil from the meat. My mama fries her meatballs first but I figure that just adds more oil to them.
Will do a little later, I'm in the middle of cooking a garlic stuffed pork roast with brown gravy and creamed mashed potatoes.
Tsk tsk you don't mean brown gravy, you really mean a reduction, right??? RIGHT??
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gravy...
Let me know the next time you're in New Orleans and I'll take you to my restaurant and try mine.
