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David Rosengarten’s Meatballs In Tomato Sauce

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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 t Crushed garlic, fresh
garlic
1/4 c Diced fresh parsley
Olive oil
1/4 c Olive oil
2 Garlic cloves, crushed
1 large 28 ounce crushed
tomatoes

INSTRUCTIONS

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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“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2817
Calories From Fat: 1673
Total Fat: 185g
Cholesterol: 532.7mg
Sodium: 445.4mg
Potassium: 2030.2mg
Carbohydrates: 163.9g
Fiber: 7.3g
Sugar: 8.8g
Protein: 116.3g


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