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Meatballs in Tomato Sauce Recipe

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This recipe for Meatballs in Tomato Sauce, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Beltrami
Added: Thursday, October 16, 2008


1 (28 oz. to 32oz.) can whole tomatoes in juice
2 garlic cloves, chopped
1 tsp dried oregano, crumbled
1 1/2 tsp salt
1/2 C fine fresh bread crumbs
1/2 C whole milk
1 1/2 lbs meat loaf mix (equal parts ground beef, pork and veal)
1 med onion, coarsely grated
5 tbsp chopped flat-leaf parsley
1/4 tsp red pepper flakes
1 1/2 tbsp vegetable oil

Pulse tomatoes, with their juice, in food processor until chopped. Transfer to a 3 qt heavy saucepan, add garlic, oregano and 1/2 ts. salt and bring to a simmer. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 20 min.
Meanwhile, stir together bread crumbs and milk in a large bowl and let stand for 5 min. Add meat, onion, 3 tbsp parsley, red pepper flakes and remaining 1 tsp salt and blend with your hands until just combined; do not overmix. Form 2 tbsp amounts of mixture into meatballs (you will have about 20).
Heat oil in a 12-in. heavy skillet over high heat until hot but not smoking. Cook meatballs in 2 batches, turning occasionally, until well browned, about 5 min per batch. With a slotted spoon, transfer to tomato sauce.
Cover and simmer, stirring occasionally, until meat-balls are cooked through, about 5 min. Serve over pasta, sprinkled with remaining 2 tbsp parsley.




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