Ingredients
-
-
3/4
-
2
-
2
-
1/3
-
1
-
28
-
6
-
1/2
-
1/4
-
-
-
-
-
Directions
Italian Meatballs in Tomato Sauce,A delicious meatballs and sauce recipe!,Added 1 tbsp Worcester sauce and a pinch red pepper flakes.,Not bad, easy prep. Didn’t make the sauce, just the meatballs and used my own sauce. The kids loved it more than I did, which is a good thing! 🙂
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Steps
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1
Done
|
Make the Sauce: in a Heavy Saucepan Cook the Onion and the Garlic in the Oil Over Low Heat, Stirring, For 2 Minutes; Add Parsley, Basil, Tomatoes, Tomato Paste, Stock, Wine, Sugar, Romano, Salt, and Oregano, and Simmer the Sauce, Stirring Occasionally, For 30 Minutes. |
|
2
Done
|
While Sauce Is Cooking, Prepare the Meatballs: in a Large Bowl Combine Bread (with Liquid Squeezed from It), Chuck (it's Really Good If You Grind Your Own!), Eggs, Romano, Parsley, Garlic, the Oregano, Salt, and Pepper; Mix Well and Form Into 8 Meatballs. |
|
3
Done
|
in a Large Skillet Brown the Meatballs in the Oil Over High Heat, Turning Them Often; Make Sure to not Crowd Them in the Pan, Otherwise They Won't Brown Properly. |
|
4
Done
|
Transfer the Browned Meatballs to the Sauce With a Slotted Spoon and Simmer the Mixture, Stirring Occasionally, For 30 Minutes. |
|
5
Done
|
You Can Serve Them With Your Favorite Pasta Right Away, but These Improve in Flavor If They're Cooled and Chilled, Covered, and Refrigerated Overnight or Up to 2 Days Before Serving. |
