Italian Meatballs In Tomato Sauce
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Italian Meatballs In Tomato Sauce
  Italian    Meatballs    Sauces  
Last updated 6/12/2012 12:57:57 AM. Recipe ID 20635. Report a problem with this recipe.
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      Title: Italian meatballs in tomato sauce
 Categories: Main dish
      Yield: 5 servings
 
MMMMM---------------------------SAUCE--------------------------------
    3/4 c  Chopped onion
      2 x  Cloves garlic, minced
      2 T  Olive oil
    1/3 c  Minced parsley
      1 t  Dried basil, crumbled
     28 oz Crushed tomatoes
      6 oz Tomatoe paste
    1/2 c  Chicken stock
    1/4 c  Dry red wine
      2 T  Sugar
      2 T  Freshly grated romano
    1/2 t  Salt
    1/2 t  Oregano, crumbled

MMMMM-------------------------MEATBALLS------------------------------
      2 ea Slices bread, soaked
      1 lb Ground chuck
      2 ea Large eggs, beaten lightly
    1/2 c  Freshly grated romano
      1 ea Clove garlic, minced
      3 T  Minced parsley
      1 t  Dried oregano
    1/2 t  Salt
      1 x  Ground black pepper
    1/4 c  Olive oil
 
  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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Recipe ID 20635 (Apr 03, 2005)

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