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Meatballs in Tomato Sauce Recipe

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This recipe for Meatballs in Tomato Sauce is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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