Gigi’s Sunday sauce & Meatballs

Chef Mary Ann made an out-of-this-world Sunday sauce with tender, juicy, melt-in-your-mouth meatballs for us today on the show. She brought her usual spread of goodies, including lemon herb crusted chicken, a vegetable salad and Gigi’s signature bread board with fava bean spread and olive oil for dipping.

There’s also a great special happening over at Gigi’s right now; head to their Facebook or website for more information on how KIDS EAT FREE every Sunday. You’ll be talking about your meal for days…


1 # 10 cans – Ciao Roma Tomatoes
1 14 oz. can – Tomato puree
1 large Diced onion
2 cloves Chopped garlic
4 Tablespoons Basil dried
4 Tablespoons Oregano dried
1 cup Fresh mint chop
1 cup Fresh basil chiffonade
1 ounce Kosher salt
Fresh ground pepper

1). In large sauce pot, sauté onions until translucent
2). Add garlic and sauté. Add tomatoes, and spices. Slowly bring to a boil, simmer 10-15 minutes
3). Using Burr mixer, puree slightly to break up chunks. Does not have to be smooth.


Ground Pork – 1 pound
eggs – 1 cup
Ground Beef – 2 pounds
Onion minced – ½ cup
Romano cheese – 1 cup
Panko breadcrumbs – 1 cup
Chopped fresh parsley – 1 cup
kosher salt – 2 Tablespoons
Chopped fresh mint – 1 cup
Black pepper – 1 teaspoon
Chiffonade fresh basil – 1 cup
warm water – 1 cup
Milk – 1/2 cups

1). Using large stainless steel bowl, combine all ingredients
2). Roll out 3 ounce meatballs. Place them on a sprayed cookie sheet. Meatballs should not touch each other
3). Brown in broiler, finish in oven check after 20 minutes. Check to see if done. Allow to cool completely in cooler. Place in 2 inch fish tub. Label, date, cover put in freezer.


1-3 day old good bread cubed tossed with olive oil, salt and pepper then toasted
4-8 Diced summer tomatoes
1 cup Pitted Kalamata olives
1 cup Diced red onions
1 cup Basil Chiffonade
2-4 Diced cucumbers
1 cup roasted red peppers
8 ounces Vermont Creamery goat cheese
Extra virgin olive oil
Fresh lemon juice (juice of 3 lemons)
Kosher salt
Fresh ground pepper

1). Toss all ingredients, in large bowl, coat with EVOO, season with salt and pepper, add fresh lemon juice to taste

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