Ingredients: |
Ingredients: MEATBALLS:
1 cup fine fresh bread crumbs
1 1/2 cups milk
2 medium onions
2 1/2 pounds ground beef chuck
1 1/2 pounds ground pork
1 large egg
1/2 teaspoon freshly grated nutmeg
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup minced fresh parsley leaves
3 teaspoons italian seasoning
(or any combo of oregano, garlic, basil)
Abount 1/2 cup olive oil, for browning meatballs
SAUCE:
1 (28-32 OZ) can whole Plum tomatoes including juice
1 T. minced garlic
1 1/2 teaspoons dried oregano, crumbled
2 T. minced fresh flat-leafed parsley leaves
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Directions: |
Directions:Make the Meatballs: In a large bowl soak bread crumbs in milk for 10 minutes. Finely chop onions.
Add onions and remaining meatball ingredients except olive oil into bread mixture and with your hands blend together until just combined well. (Do Not Overmix). Form mixture into walnut-size balls and arrange on large trays or baking sheets.
In a large heavy skillet heat 2T. oil over med. high heat until hot but not smoking, and brown meatballs in batches without crowding, shaking skillet to maintain round shape. Add more oil if necessary. Place meatballs in a seperate dish after browning.
Make the sauce: Drain tomatoes, saving juice, chop tomatoes.
Place meatballs, chopped tomatoes, tomato juice, garlic and oregano into large stock pot, cover, and simmer for 30 minutes. Remove meatballs from sauce, and reduce sauce to about 4-5 cups. This will take about 20 minutes. Season sauce with salt and pepper. Then, gently place tomatoes back into sauce. Gently stir parsley into meatballs and sauce. |
This recipe for Hearty Meatball in Tomato Sauce is from