Meatballs that Make Their Own Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The sauce will surprise you-it really does get pretty thick. Ingredients:
1 slice whole wheat bread, broken up |
1 tablespoon water |
1 lb lean ground beef, preferably round |
1/4 parsley |
1 small onions, minced or 3 tablespoons onion flakes |
1 egg, lightly beaten |
2 teaspoons dried oregano |
1 clove garlic, minced or 1 pinch garlic powder |
salt and pepper |
3 cups tomato juice |
1 teaspoon dried oregano |
1 clove garlic, minced or 1 pinch garlic powder |
Directions:
1. Moisten bread with water.
2. Mix throughly with remaining meatball ingredients.
3. Shape into 8 medium or 16 small meatballs.
4. Brown meatballs on all sides.
5. Combine sauce ingredients in large saucepan.
6. Heat to boiling.
7. Add meatballs.
8. Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
9. Skim any fat (or refrigerate overnight and skim congealed fat).
10. Serve with crusty Italian bread, or with pasta (when i am doing it with pasta. i use twice the amount of tomato juice so as to get lots of sauce.).
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