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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 28-ounce cans italian-style tomatoes |
1 14 1/2 ounce can beef broth |
1 1/2 cups finely chopped onion |
1/2 cup (packed) golden brown sugar |
4 large garlic cloves, minced |
1 tablespoon fresh lemon juice |
2 pounds lean ground beef |
1 cup toasted fresh breadcrumbs |
2 teaspoons salt |
1 teaspoon ground pepper |
1/2 teaspoon ground allspice |
2 large eggs, beaten to blend |
Directions:
1. Pour tomatoes with their juices into heavy large Dutch oven. Using potato masher, crush tomatoes. Add broth, 1/2 cup onion, brown sugar, half of garlic and 1 tablespoon lemon juice. Bring to boil. Reduce heat to low and simmer sauce while preparing meatballs.
2. Combine beef, breadcrumbs, salt, pepper, allspice, remaining 1 cup onion and remaining garlic in large bowl. Add eggs; blend well. Shape mixture into 1-to 1 1/2-inch balls. Gently drop meatballs into simmering sauce. Partially cover pot and simmer over very low heat until meatballs are cooked through and tender and sauce is thick, about 1 hour 20 minutes. Spoon off any fat from top of sauce. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat before serving.)
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