Ingredients: |
Ingredients: ½ lbs. each of ground veal, pork and beef. (they often sell this all together in one mixture now in grocery stores – you can find it next to the ground beef)
2 eggs
½ cup grated Parmesan cheese
2/3 cups bread crumbs
Pepper
¼ cup chopped parsley
¼ cup milk
1 large clove of garlic, minced
28 oz. crushed tomatoes
2 cans plain tomato sauce
½ can tomato paste
3 leaves basil, torn
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Directions: |
Directions:Mix together the ground meat with eggs, Parmesan cheese, bread crumbs, parsley, a few dashes of pepper and milk.
Mix well.
Start forming the meatballs into tight little meatballs about the size of a golf ball. I need to emphasize the importance of packing them and not making them loose. You don’t want them to break apart when you fry them.
Brown all sides. Once they are browned, transfer to a foil lined baking sheet. Repeat this process until all meatballs are browned.
Place the baking sheet of meatballs into the 425 oven for 20 minutes.
While the meatballs cook, pop open the cans of tomato sauce, crushed tomatoes and tomato paste and mix them all into the same sauce pot where you cooked the meatballs. Add in the minced garlic and a few dashes of salt and pepper.
Take the meatballs out of the oven and don’t worry if they aren’t completely cooked because they will continue to cook in the sauce.
Cook everything together for one full hour over med low heat. Serve the meatballs and sauce over your favorite pasta...
Preheat oven to 425 and then Heat 1 TBS. olive oil over medium heat in large sauce pot. Place the meatballs in the sauce pot…cooking a few at a time.
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