ingredients

  • 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

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.

MacGourmet downloadSpaghetti Sauce and Meatballs. To import, drag image to your MacGourmet recipe box.

servings/yield

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