Recipe

Hosted By
Sheri

		Meatballs
		Serving Size - 6
		Prepared By - Monica & Bill
		Recipe Rating	Printer Friendly Recipe

THE SAUCE:

2 Tablespoons Olive Oil

3 Cloves of Garlic, Minced

1/2 Cup Finely Chopped Onion

2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)

Salt & Pepper

1/4 Cup Chopped Basil

1 Teaspoon Dried Oregano

1/4 Cup Chopped Fresh Parsley

Dash of Red Pepper Flakes (Optional)

1 (6oz) Can Tomato Paste

1 Large Can Pureed Tomatoes

2 1/2 Cups water

3 Tablespoons Grated Parmesan Cheese

MEATBALLS:

1 lb. Ground Beef

1/2 lb. Ground Pork or Veal

Salt & Pepper

2 Tablespoons Fresh Chopped Parsley

2 Tablespoons Grated Parmesan Cheese

1 Egg

1 Cup Soft Bread Crumbs (best made from soft bread)

1/2 Cup Milk

FORB THE SAUCE - Brown the meat pieces in the oil until well colored. Add the garlic, onion, and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Continue to cook for 2-3 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. FOR THE MEATBALLS - Add the bread crumbs to the milk to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.