"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard


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This recipe for OUR FAVORITE MEATBALL CASSEROLE, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Friday, September 7, 2007


Basic Tomato Sauce:
1 large clove garlic, minced
2 T. olive oil
1 small dried red chili crumbled (or 1 t. dried red pepper
2 t. dried oregano
3 - 14 oz. cans Italian plum tomatoes
1 T. red wine vinegar
1 handful basil, roughly chopped
2-3 T. extra virgin olive oil

1 # Italian sausage, removed from casing and crumbled
1 # ground sirloin
4 T. fresh bread crumbs
2 T. dried oregano
1/2 t. cumin seeds (pounded)
1/2 t. dried red pepper flakes
1 T. finely chopped fresh rosemary
1 egg yoke
salt and freshly ground pepper
1 medium onion
1 garlic clove, minced
1 T. Dijon mustard
1/2 c. olive oil
1 tomato sauce recipe*
2 handfuls fresh basil, torn
4 oz. Buffalo Mozzarella (try to get Buffalo - makes HUGE
2 oz. Parmesan cheese, grated

In a thick bottomed pan, gently cook garlic in olive oil, then
add chili, oregano and tomatoes. Do not allow he garlic to
brown. Mix gently but don't break up the tomatoes - keep
them whole. Bring to a boil and let simmer for 1 hour.
Remove from heat and add vinegar, stir and chop up
tomatoes (with cooking shears). Now add fresh basil, season
well to taste and add 2/3 T. your best olive oil.

Meatballs -
Add breadcrumbs, dried oregano, cumin, chili, rosemary and
egg yoke to the meat and season with 2 t. salt and good twist
of black pepper.
Saute 1 onion, finely chopped garlic clove in 1 T. olive oil.
Cool. Add to meat mixture with 1T. Dijon mustard. Mix well
and shape into meatballs and brown on all sides in 3-4 T. olive
oil. (I usually roast mine in the oven on 350 for about 30
minutes). If you saute them, drain the remaining oil.
Cover the meatballs with the Tomato Sauce Recipe, lots of
torn fresh basil, sliced Buffalo Mozzarella (I try to cover the
entire top of the dish with mozzarella) then add the
Parmesan. Bake on 400 for 15 to 20 minutes or until
cheese is golden.

Personal Notes:
Personal Notes:
This is best cooked a day in advance and reheated. I serve it in
shallow bowls with a good crusty French bread - no pasta. You
may prefer to serve it over pasta - the sauce is so good it's great
just dipping the bread in it.




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