"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Papa's Sauce & Meatballs Recipe

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This recipe for Papa's Sauce & Meatballs, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Acone
Added: Monday, November 6, 2006


4 cans Italian plum tomatoes
2 cans tomato paste (6 oz. size)
6 tsp. basil
6 tsp. parsley
6 half-inch chunks of pepperoni
optional: 4 small dice-sized chunks romano cheese

1 1/2 cups progresso bread crumbs Italian style
1 1/2 lbs. lean ground beef (7-15% fat)
3 links Italian sausage
1/2 cup finely chopped yellow onions
5 Tbsp. grated parmesan
2 1/2 cloves crushed garlic
1/2 tsp. dried marjoram
2 1/2 Tbsp. parsley
2 eggs, beaten
1 tsp. salt
1 tsp. ground black pepper
1 Tbsp. olive oil

For sauce: pour one can of tomatoes at a time and mash (Papa squeezes them with his hands). Mix in remaining ingredients. Cook on low temp while making meatballs. The sauce should cook for 3 hours on low temp, including time with meatballs, although he says a little more woudn't hurt.

For meatballs:
Mix all ingredients (with your hands) except for bread crumbs, eggs and olive oil. Gradually add in those 3 a small portion at a time. Scoop or handform into golfball sized balls.

Brown in oven (my favorite way) at 350 degrees, turning halfway through. Optional: browning in skillet. Meatballs will cook entirely through in the sauce, so don't be too paranoid about frying the life out of them in the browning process.

Number Of Servings:
Number Of Servings:
26-30 meatballs
Personal Notes:
Personal Notes:
This is a yummy recipe from a thoroughly Italian grandpa (Jon's dad)....it is worth the hard work up front if you freeze part of the sauce/meatballs for later! Use hot sausage if you are a spicy sorta person, mild if you are not as wild.




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