My Italian Meatballs and Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Don't be afraid of the amount of eggs and water. These meatballs are really tender. I drop them directly into the hot sauce and cook them that way. The small amount of fat in the meat flavors the sauce, and you don't have to fry them beforehand. Saves time and fat and that's a Great Thing! Add a little crushed red pepper if you want your sauce to have a little more zip. The sauce is actually better the second day. Ingredients:
2 lbs lean ground beef |
6 eggs |
1/2 cup parmesan cheese, grated |
1/2 cup water |
1 cup breadcrumbs |
1 tablespoon basil |
1 teaspoon oregano |
1/4 onion, chopped |
4 garlic cloves, minced |
salt |
pepper |
1 tablespoon olive oil |
1/4 onion, chopped |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can tomato puree |
Directions:
1. Heat 1 Tablespoon oil in Dutch oven.
2. Add 1/4 cup onions and saute until soft but not brown.
3. Add both cans of tomato products and get the sauce hot and simmering, not boiling because you don't want to scorch it.
4. In a large bowl, mix first 11 ingredients until blended. Over-mixing will toughen the meatballs.
5. Shape into balls about 1 1/2 inches across.
6. Drop them into the hot sauce, making sure they are covered. Don't stir too much because you don't want to break them up.
7. Cover and simmer one hour.
8. Serve over pasta of your choice (I like angel hair), garnish with some extra parmesan.
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