Meatballs in tomato sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Meatballs in tomato sauce
  Meatballs    Sauces  
Last updated 6/12/2012 1:02:11 AM. Recipe ID 25663. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Meatballs in tomato sauce
 Categories: Meats, Usenet
      Yield: 4 Servings
 
MMMMM---------------------SAUCE INGREDIENTS--------------------------
     13 oz Tomatoes, canned
           -(1 large can), coarsely
           -chopped, with juice
      4 oz Tomato sauce (1 small can)
      1    Garlic clove, minced
    1/2 c  Parsley, chopped
      1 t  Chili powder

MMMMM--------------------MEATBALL INGREDIENTS-------------------------
      1 lb Pork sausage
    1/2 c  Parsley, chopped
    1/2 c  Cracker crumbs
    1/2 c  Parmesan cheese (grated)
      1    Egg
      1 lb Pasta (tagliarini,
           -spaghetti or whatever)
 
  Combine the sauce ingredients and bring to a boil while preparing the
  meatballs.  Mix all meatball ingredients.  It is easiest to do this
  with your hands. Form into walnut-sized balls.
  
  Drop the meatballs into BOILING sauce.  If the sauce is not boiling,
  the meatballs will fall to pieces.  Simmer gently for about an hour.
  If you are making the sauce to eat right away, you will probably want
  to skim the grease that cooks out of the sausage periodically. If you
  are making this ahead, the grease will congeal when it sits overnight
  in the refrigerator, and you can remove it easily then.
  
  Check for salt.  Depending on the brands of sausage and tomatoes you
  use, you may not need any. If you need to add salt, be sparing.
  
  Boil the pasta.  Pour the sauce and meatballs over it and serve with
  grated parmesan, or combine and reheat in a casserole, sprinkled with
  parmesan.
  
  NOTES:
  
  *  Simple meatballs in herb and garlic tomato sauce -- I've been
  making this recipe since I was about 10 years old, and I don't
  remember where we got it. It's easy and very good, though. Yield:
  serves 4-6.
  
  *  This is fine made a day ahead.  Chilling it gives you a chance to
  remove the grease that cooks out of the sausage.
  
  : Difficulty:  easy.
  : Time:  15 minutes preparation, 1 hour cooking.
  : Precision:  no need to measure.
  
  : Vicki O'Day
  : Hewlett-Packard Laboratories, Palo Alto CA
  : hplabs!oday
  
  : 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 25663 (Apr 03, 2005)

[an error occurred while processing this directive]