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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Prize Winning Meat Balls and Sauce Recipe

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This recipe for Prize Winning Meat Balls and Sauce, by , is from Berta's Breads and More, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carolle Buco


cup olive oil
lb hamburg
lb ground veal
lb ground pork
1 large onion, chopped
2 cloved garlic, minced
pinch crushed red pepper
1 tsp salt
2 large eggs
1 cup parmeasano cheese
chopped parsley
1 cup bread crumbs
cup water

cup olive oil
lb diced panetta bread
2 large Spanish onions, diced small
1 tsp kosher salt
4 large cloves garlic, minced
4-28 oz can plum tomatoes

Meatballs: Brown onions in oil, add garlic and red papper, cool. Combine meats, eggs, cheese, parsley and bread crumbs. Mix by hand, add cooked onions, salt and water. Make meatballs about the size of a golf ball, brown in olive oil then bake 15 minutes in 350 oven.
Sauce: Coat saucepan with oil, add panetta bread, sautee for 5 minutes, add onions, garlic, salt, cook 3 more minutes.
Sieve tomatoes, add to bread mix, stir in 2-3 cups water, season as desired, simmer 2-3 hours.




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