Doris Robert's Meatballs
Source of Recipe
Doris Roberts
Doris Roberts' Meatballs
2 lbs ground sirloin
4 garlic cloves, minced
1 cup parmesan cheese
1 cup Italian parsley, chopped
2 eggs, hard-boiled
vegetable oil
salt and pepper
Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
Transfer to Doris Roberts' Meat Sauce (recipe follows).
Doris Roberts Meat Sauce
1 large onion, chopped
4 garlic cloves, chopped
2 tablespoons basil
1 tablespoon parsley, chopped
1 pinch oregano (large)
salt and pepper, to taste
1 lb ground beef
2 (28 ounce) cans whole tomatoes with basil
1 (28 ounce) can tomato puree
Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
Add meat and cook until brown, breaking it apart with a wooden spoon. Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes.
Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.
|
|
member logon
