"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:
Several cloves, diced fresh garlic Large pinch of fresh dried oregano Large pinch of fresh dried marjoram (use less spice of commercially bought) 1/2 c. red wine Salt and pepper to taste
1 1/2 lbs. chopped meat 2 to 3 eggs Grated cheese, Romano or Parmesan /8 c. (fresh is better) Italian seasoned bread crumbs (1/8 c. up to 1/4 cup) 2 fresh cloves garlic 1/2 fresh onion, diced 1 sm. pinch fresh dried oregano 1 sm. pinch fresh dried marjoram Salt and pepper to taste
Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan.
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