| 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 <[email protected]> on Feb 21, 1997.
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