Recipe - David Rosengartens Meatballs In Tomato Sauce

MEATBALLS
1 One half cup Diced white bread
1 Egg
1/3 cup Milk
1 pound Ground beef
One half cup Grated romano or parmesan
cheese (use the real thing,
not the stuff in the
cardboard containers)
One half teaspoon Crushed garlic (fresh
garlic)
One fourth cup Diced fresh parsley
Olive oil

TOMATO SAUCE
One fourth cup Olive oil
2 Garlic cloves, crushed
1 cn (large 28 ounce) crushed
tomatoes

Meatballs: 1 One half cups minced white bread soaked in a mixture of one egg and
1/3 cup milk for 15 minutes. Mash bread lightly and add to 1 lb. ground
beef. To this add One half cup grated romano or parmesan cheese (use the real
thing, not the stuff in the cardboard containers), One half teaspoon crushed
garlic (fresh garlic), and One fourth cup minced 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 EATL Digest 21 Feb 97 by Felicia Pickering
MNHAN063@SIVM.SI.EDU on Feb 21, 1997.