Italian meatballs in tomato sauce
Yield: 5 servings
Ingredients:
- 1 x -----------sauce------------ 3/4 c Chopped onion
- 2 x Cloves garlic minced 2 tb Olive oil
- 1/3 c Minced parsley 1 ts Dried basil crumbled
- 28 oz Crushed tomatoes 6 oz Tomatoe paste
- 1/2 c Chicken stock 1/4 c Dry red wine
- 2 tb Sugar 2 tb Freshly grated romano
- 1/2 ts Salt 1/2 ts Oregano crumbled
- 1 x ---------meatballs---------- 2 ea Slices bread soaked
- 1 lb Ground chuck 2 ea Large eggs beaten lightly
- 1/2 c Freshly grated romano 1 ea Clove garlic minced
- 3 tb Minced parsley 1 ts Dried oregano
- 1/2 ts Salt 1 x Ground black pepper
- 1/4 c Olive oil
Instructions:
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat stirring for 2 minutes add the parsley the basil the tomatoes the tomato paste the stock the wine the sugar the romano the salt and the oregano and simmer the sauce stirring occasionally for 30 minutes. MEATBALLS: In a bowl combine well the bread squeezed the chuck the eggs the romano the parsley the garlic the oregano the salt and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture stirring occasionally for 30 minutes. The dish improves in flavour if it is cooled and chilled covered overnight or up to 2 days.
