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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Meats 1 Servings

INGREDIENTS

1 1/2 c Diced white bread
1 Egg
1/3 c Milk
1 lb Ground beef
1/2 c Grated romano or parmesan cheese (use the real thing, not the stuff in the cardboard containers)
1/2 ts Crushed garlic (fresh garlic)
1/4 c Diced fresh parsley
Olive oil
1/4 c Olive oil
2 Garlic cloves, crushed
1 cn (large 28 ounce) crushed tomatoes

INSTRUCTIONS

MEATBALLS
TOMATO SAUCE
Meatballs: 1 1/2 cups diced white bread soaked in a mixture of one egg and
1/3 cup milk for 15 minutes. Mash bread lightly and add to 1 lb. ground
beef. To this add 1/2 cup grated romano or parmesan cheese (use the real
thing, not the stuff in the cardboard containers), 1/2 teaspoon crushed
garlic (fresh garlic), and 1/4 cup diced fresh parsley. Mix all together
and form small balls. Heat a bit of olive oil in a pan and lightly brown
meatballs. Add meatballs to tomato sauce and simmer 45 minutes or longer.
Tomato Sauce: Saute garlic in olive oil till lightly colored but not
browned. Add tomatoes and 1 can water. Then add 1 Tablespoon chopped fresh
parsley, 1 Tablespoon chopped fresh basil (if substituting dried basil use
1 teaspoon only) and pepper to taste. Simmer for 1 hour before adding
meatballs. (Sauce can be made ahead and reheated.)
Serve meatballs and tomato sauce over pasta of your choice.
We used some of the meatballs/sauce we had left over to make hot meatball
sandwiches topped with mozzarella cheese - yum!
Posted to EAT-L Digest 21 Feb 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Feb 21, 1997.

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