Fettuccine and Meatballs

Most of you know that Cam and I are BIG Disney buffs.

 

We have a timeshare with Disney and definitely make use of it with a yearly vacation.

 

So far, as a married couple, we have been to Disney World 3 times (twice before our timeshare), staying twice at the Grand Floridian and at our home resort Saratoga Springs.

 

We've also used our timeshare to stay in South Carolina at the Hilton Head Resort and we will be staying at Vero Beach in Florida in just a couple of weeks.

 

It will be the first vacation for us as a family and baby's first plane ride and long trip. We couldn't be more excited...and nervous!!

 

Anyway...

 

Cam and I have decided to cook our way together through our Disney cookbooks. Starting with one of our favorite meals (we've made it 3 times now) Fettuccine and Meatballs.

 

It is made famous in Magic Kingdom at Tony's Town Square Restaurant.

 

This recipe does take time, but it is well worth it in the end.

 

Enjoy!

 

 

**Note: The meatball mixture needs to chill for at least 4 hours so make sure you start them early.

 

 

 

Tony's House Sauce:

 

 

  1 1/2 pounds fettuccine, fresh or dried

1 celery stalk, diced

1 small onion, diced

1 1/2 tsp. garlic, chopped

1/8 cup EVOO

12 oz. tomato paste

10 3/4 oz. tomato puree

2- 28 oz. cans tomatoes, whole, cut in half with juice

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. dried sweet basil

1/2 tsp. oregano

1 1/2 bay leaves

1/4 cup sugar

Dash dried thyme

Dash chili powder

Dash dried rosemary

Dash Spanish paprika (I can never find Spanish so I just use regular)

 

 

Tony's Italian Meatballs:

 

1 1/2 pounds ground beef

1/2 pound Italian sausage, bulk

1/4 cup onions, minced

1/2 cup bread crumbs

3/4 cup water

1 tsp. salt

1/2 tsp. black pepper

2 tsp. oregano

1 1/2 tsp. garlic, granulated

2 tsp. dried parsley

1 egg

1/4 cup Parmesan cheese, grated

1/2 tsp. caraway seeds

2 tsp. basil leaves

 

Preheat oven to 350°

 

Combine ingredients and mix thoroughly.

 

 

Refrigerate for 4 hours before making into meatballs.

 

Prepare meatballs about the size of golf balls and place on a cookie sheet side by side.

 

Cook in oven for 15-20 minutes, or until firm to touch.

 

 

In a large pot, sauté celery, onion, and garlic in olive oil.

 

 

Add all other ingredients.

 

 

Remember to use the juice from both cans of tomatoes.

 

Simmer for 1 1/2 hours.

 

 

Taste and correct seasoning, if necessary.

 

Cook the 1 1/2 pounds of fettuccine according to package directions.

 

 

Drain and serve with Tony's house sauce topped with Tony's Italian meatballs.