Meatball Parm Fatty (Q VIEW) Italian Sauce "Gravy" too

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pittman

Smoke Blower
Original poster
May 10, 2011
80
10
Holmdel, New Jersey
So, I am still into new and different fatties.  As an Italian, I needed to mix my cooking world with my smoking world...Meatball Parm fatty sounded good to me!  I made some of my Italian sauce "Gravy" too, so I included a q-view of that as well.

Gravy

Some of the stuff I used.

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Hot italian sausage taken out of the casings and sauteed in a lil olive oil.
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 Add chopped garlic, onion to sausage and after a bit add some paste.
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Add some spices/herbs (Dried oregano, parsley, basil, italian seasoning, salt/pep, crushed red pep flake, onion powder, garlic powder)
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Stir it up...dont let it burn! For me, this is the key & the base of a good sauce!

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Add 1 large can of crushed tomatoes, & 1 large can of sauce. I add 1 large cans worth of beef stock. (instead of water, gives more flavor)

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A bit more of the seasonings added earlier plus 2-3 bay leaves.

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Some parmesan cheese.

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Reduce to low temp, add meatballs and cover for 2-3+ hours.  I always say, the longer the better!

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Meatball Parm Fatty

Filling:  Chopped meatballs, mozzarella, ricotta, parmesan, xtra sauce

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Bacon quilt, wrap the sausage and meatball parm mix.

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210-230 degrees in the MES with Hickory dust in the AMS. 165degrees internal temp (about 2.5 - 3 hrs)
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Came out better than expected! Went pretty quick.  Hope you enjoyed the tons of pics!
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Warm xtra sauce for dipping made it a keeper! Enjoy!
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You can use either.  I keep my xtra meatballs frozen in the fridge.  They reconstitute in the sauce.  The longer in the sauce the better in my opinion!  Didnt put a qview on the meatball because i took em outta the freezer.  Next time!!
 
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