David rosengarten's meatballs in tomato sauce

1 Servings

Ingredients

Quantity Ingredient
1½ cup Diced white bread
1 Egg
⅓ cup Milk
1 pounds Ground beef
½ cup Grated romano or parmesan cheese (use the real thing, not the stuff in the cardboard containers)
½ teaspoon Crushed garlic (fresh garlic)
¼ cup Diced fresh parsley
Olive oil
¼ cup Olive oil
2 Garlic cloves, crushed
1 can (large 28 ounce) crushed tomatoes

Directions

MEATBALLS

TOMATO SAUCE

Meatballs: 1½ cups diced white bread soaked in a mixture of one egg and ⅓ cup milk for 15 minutes. Mash bread lightly and add to 1 lb. ground beef. To this add ½ cup grated romano or parmesan cheese (use the real thing, not the stuff in the cardboard containers), ½ teaspoon crushed garlic (fresh garlic), and ¼ cup diced fresh parsley. Mix all together and form small balls. Heat a bit of olive oil in a pan and lightly brown meatballs. Add meatballs to tomato sauce and simmer 45 minutes or longer.

Tomato Sauce: Saute garlic in olive oil till lightly colored but not browned. Add tomatoes and 1 can water. Then add 1 Tablespoon chopped fresh parsley, 1 Tablespoon chopped fresh basil (if substituting dried basil use 1 teaspoon only) and pepper to taste. Simmer for 1 hour before adding meatballs. (Sauce can be made ahead and reheated.) Serve meatballs and tomato sauce over pasta of your choice.

We used some of the meatballs/sauce we had left over to make hot meatball sandwiches topped with mozzarella cheese - yum! Posted to EAT-L Digest 21 Feb 97 by Felicia Pickering <MNHAN063@...> on Feb 21, 1997.

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