Ingredients: |
Ingredients: Meatballs:
1 pound ground beef
2 eggs
6 garlic cloves, finely chopped
1/2 cup Italian bread crumbs
1 TBL salt (I use less!!!!)
1 tsp pepper
1/2 cup grated Parmesan Cheese (green can)
1/2 cup milk
1 cup flour
1 cup olive oil
3 garlic cloves , chopped
Sauce:
2 cans plum tomatoes with basil
1/4 cup olive oil
4 garlic cloves, chopped
1/2 tsp peper
1/4 tsp red pepper flakes
1/2 cup red wine
1/2 cup grated Parmesan (green can)
1 tsp salt
1 cup water
About 1/2 (6 oz can) tomato paste
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Directions: |
Directions:Meatballs:
Put ground beef in large mixing bowl. Beat the eggs and add to meat along with 6 cloves garlic, bread crumbs, salt, pepper, Parmesan, and milk. Mix with your hands. Roll mixture into 2 inch balls (I use a meatball scoop). Wet your hands so the mixture won’t stick to your hands. Heat the oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic and set aside. Add the meatballs and saute over medium high high heat until they are brown all over. As soon as you can pick them up with a fork, they are ready - you don’t want them to be well done.
Sauce:
Strain the canned tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp. Heat the olive oil in a large pot over medium high heat. Add 4 cloves garlic, onion, red and black pepper, and cook until the onion is soft and just beginning to brown, about 5 minutes. Add the juiced tomatoes, red wine, Parmesan and salt. Mix the water with the tomato paste and add to the sauce.
Add meatballs to the sauce. Bring to an easy boil. Reduce heat and simmer over low for 2 hours. |
This recipe for Tony Danza Meatballs is from