- MEATBALLS:
- 1 slice of bread, 1-inch thick
- milk
- 1 tablespoon butter
- ¼ cup onion, finely chopped
- 1 lb ground beef
- ½ lb ground pork sausage
- 2 eggs
- 3 tablespoons parsley, chopped
- 1-¼ teaspoon salt
- ¼ teaspoon paprika
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 3 tablespoons Parmesan cheese, grated
- ¼ teaspoon oregano
- 2 tablespoons butter
- MEAT SAUCE:
- ½ cup onion, minced
- 2 cloves garlic, crushed
- 1 28 oz can crushed tomatoes
- 2 6 oz cans tomato paste
- 2 6.5 oz cans tomato sauce
- ½ cup water
- 2 tablespoons sugar
- 1-½ teaspoon dried basil
- ½ teaspoon fennel seed
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
ingredients
directions
1. Place bread in a medium sized bowl. Pour enough milk over the bread so that it soaks it up completely. Let it sit for a few minutes to absorb the milk. |
2. Meanwhile, saute onion in butter until golden. |
3. In the bowl with the bread, add meats, sautéed onions, parsley, salt, paprika, lemon juice, garlic, parmesan cheese, and oregano. Mix thoroughly. |
4. Form into balls and brown lightly in butter. Set aside. |
5. Drain all the grease but 2 tablespoons. Cook onion and garlic until golden. Transfer to a large pot or dutch oven. |
6. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. |
7. Add meatballs back into pot. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally. |