Italian Meatballs and Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is an old recipe I found in Good Eating Around the Clock published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread. Ingredients:
2 cups italian seasoned breadcrumbs |
1 garlic clove, cut fine |
1 cup grated parmesan cheese |
1/4 teaspoon thyme leaves |
1/4 teaspoon basil |
1/4 teaspoon oregano |
salt and pepper, to taste |
3 eggs |
1 lb ground chuck |
1 onion, chopped |
1/4 cup vegetable oil |
1 (6 ounce) can tomato paste |
1 (8 ounce) can tomato sauce |
1 (28 ounce) can italian tomatoes |
1/2 green pepper, chopped |
1 (28 ounce) can water |
salt and pepper, to taste |
2 tablespoons sugar |
1 pinch thyme |
1 pinch oregano |
1 pinch basil |
Directions:
1. Lightly brown onion in oil, then add the rest of sauce ingredients.
2. Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
3. Add uncooked meatballs to sauce and simmer for about 2 hours.
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