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Meatball: Pat's Famous Meatballs & Pasta Sauce

Source of Recipe

Pat Fields


List of Ingredients

4 1/2 lb Ground chuck or lean beef
2 Eggs
1 tb Garlic salt
1 tb Italian seasoning
3 c Or more Italian bread crumbs
3/4 c Or more Grated Romano cheese


Recipe

In a very large bowl, add all ingredients except the cheese. The mixture will be very very dry (this is good, as the crumbs will absorb any fats in the sauce!). Mix well. Add the cheese.

Form meatballs to the size you desire and saute all sides until just brown. Drop in the sauce you are making. This recipe will make 24 +/- "larger than golf-ball size", or smaller, depending on your desires.

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SAUCE:
4 qt Tomatoes
1 30 oz jar Spaghetti Sauce
1 cn 20 oz tomato sauce
3 cn Tomato paste
4 tb Italian seasoning
1/2 ts Ground sage
2 ts Garlic powder or salt
1 tb Oregano
1 ts Parsley
2 tb Sugar
1/2 c Romano cheese, grated
1/2 c Parmesan cheese, grated

NOTE: It is best to use fresh canned tomatos and when you use the spaghetti sauce, the thicker the better (we use Prego).

In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatos you added were watery, you might want to add a second jar/can of spaghetti sauce. Clean the jars out with water. The point you are trying to do is to retain as much of the essence of the ground whole tomatos as possible. Discard the debris. Add the tomato paste directly to the tomato mixture. (Note, clean the cans of paste as best as possible... you want them to be very clean.)

Mix well. Salt and pepper to taste.

Add all spices and the cheeses and mix well. Cover and place on very low heat. If you wish to add meatballs to the sauce while it is cooking now is the time to make them. Once made, add them directly to the sauce.

As it cooks you may want to adjust the spices and the cheeses depending on your tastes. We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another 1/2 cup each of romano and parmesan cheeses.

Stir every half hour or so to prevent scortching on the bottom of the pot. When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for 1/2 hour.