Lucy's Meatballs
Source of Recipe
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List of Ingredients
1 1/2 pounds ground meat (use beef or a mix of meats)
1 1/2 cups fresh or dried bread crumbs
1/3 cup grated Parmesan or Romano cheese
2 eggs, beaten
2 tablespoons freshly chopped parsley
1 to 2 cloves garlic, chopped fine
Salt and pepper to taste
2 tablespoons olive or vegetable oil
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 can (6 ounces) water
1 teaspoon dried basil
1 teaspoon dried oregano
Recipe
In large bowl, mix meat, bread crumbs, cheese, eggs, parsley, garlic, salt and pepper and form into golf ball-size meatballs.
In large heavy skillet, heat oil. Add meatballs and cook over medium heat until just browned, turning frequently. Remove meatballs and set aside.
If there is any oil remaining in pan, add it to large sauce pot. Heat, then add tomatoes and tomato paste. Fill tomato paste can with water and add to mixture. Add additional salt and pepper if needed, then add basil and oregano.
Return meatballs to pot with sauce and simmer, covered, over very low heat about 3 hours. Serve over rice or pasta. Makes 20 to 24 meatballs.
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