Garlic Lover's Meatballs and Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. Ingredients:
2 eggs, lightly beaten |
1/2 cup dry bread crumbs |
1/4 cup grated parmesan or romano cheese |
2 tablespoons minced fresh parsley |
2 garlic cloves, minced |
1/8 teaspoon pepper |
1 pound ground beef |
2 tablespoons olive oil |
sauce: |
2 to 3 garlic cloves, minced |
1 tablespoon olive oil |
2 cans (28 ounces each) crushed tomatoes in puree |
2 to 3 cups water, divided |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1/2 cup minced fresh parsley |
1/4 cup grated parmesan or romano cheese |
1 tablespoon dried basil |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
additonal grated parmesan cheese and minced fresh parsley, optional |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In a large skillet, brown meatballs in oil on all sides; drain.
2. In a Dutch oven, saute garlic in oil for 1 minute. Stir in the tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil and sugar; bring to a boil. Reduce heat; carefully add meatballs.
3. Cover and simmer for 3 hours, adding more water if needed to achieve desired consistency. Season with salt and pepper. Garnish with additional Parmesan cheese and parsley if desired. Yield: 6 servings.
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