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  Recipe Home » Main Course » Italian Meatballs In Tomato Sauce
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  Italian Meatballs In Tomato Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 232
Ingredients:
1 each -----------sauce------------
3/4 cup Chopped onion
2 each Cloves garlic, minced
2 tbsp Olive oil
1/3 cup Minced parsley
1 tsp Dried basil, crumbled
28 oz Crushed tomatoes
6 oz Tomatoe paste
1/2 cup Chicken stock
1/4 cup Dry red wine
2 tbsp Sugar
2 tbsp Freshly grated romano
1/2 tsp Salt
1/2 tsp Oregano, crumbled
1 each ---------meatballs----------
2 each Slices bread, soaked
1 lb Ground chuck
2 each Large eggs, beaten lightly
1/2 cup Freshly grated romano
1 each Clove garlic, minced
3 tbsp Minced parsley
1 tsp Dried oregano
1/2 tsp Salt
1 each Ground black pepper
1/4 cup Olive oil
Instructions:
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil
over low heat, stirring, for 2 minutes, add the parsley, the basil,
the tomatoes, the tomato paste, the stock, the wine, the sugar, the
romano, the salt and the oregano, and simmer the sauce, stirring
occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the
bread, squeezed, the chuck, the eggs, the romano, the parsley, the
garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil
over high heat, turning them often. Transfer the meatballs to the
sauce with a slotted spoon and simmer the mixture, stirring
occasionally, for 30 minutes. The dish improves in flavour if it is
cooled and chilled, covered, overnight or up to 2 days.
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