Post by Carolinesk on May 27, 2020 8:44:36 GMT -6
This made enough for 4 servings and I expect it will freeze well.
Sauce-
gently saute 1/4 cup finely chopped onion
and 2 cloves of minced garlic in 1 tbsp oil.
add:1 large can of crushed tomatoes (28 oz size)
season with onion powder, salt, pepper and basil
Allow this to simmer on the stove while you prepare the meat. Could also use a prepared sauce from a jar.
Meat balls;
1 lb ground meat 1/2 ground pork and 1/2 ground beef. I used the beef/pork mix they sell in 1 lb chubs at Walmart.
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese - I used Kraft in the shaker container
1 egg
salt, pepper and onion powder
Mix it well by hand and form into meat balls about the size of golf balls. Make sure they are smooth with no big cracks.
Coat each meat ball in flour, shaking off the excess.
Fry them in hot oil, turning so they brown evenly and just until a 'crust' is formed. This will keep them from falling apart in the sauce. They do not have to be cooked through, just brown them. remove from the pan and set on a plate to drain off the excess oil. Add them to the sauce and let them simmer for about 30 minutes. Serve with cooked spaghetti noodles.
I think these would make an excellent meatball sandwich on a bun toasted with garlic butter and some grated cheese.
Sauce-
gently saute 1/4 cup finely chopped onion
and 2 cloves of minced garlic in 1 tbsp oil.
add:1 large can of crushed tomatoes (28 oz size)
season with onion powder, salt, pepper and basil
Allow this to simmer on the stove while you prepare the meat. Could also use a prepared sauce from a jar.
Meat balls;
1 lb ground meat 1/2 ground pork and 1/2 ground beef. I used the beef/pork mix they sell in 1 lb chubs at Walmart.
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese - I used Kraft in the shaker container
1 egg
salt, pepper and onion powder
Mix it well by hand and form into meat balls about the size of golf balls. Make sure they are smooth with no big cracks.
Coat each meat ball in flour, shaking off the excess.
Fry them in hot oil, turning so they brown evenly and just until a 'crust' is formed. This will keep them from falling apart in the sauce. They do not have to be cooked through, just brown them. remove from the pan and set on a plate to drain off the excess oil. Add them to the sauce and let them simmer for about 30 minutes. Serve with cooked spaghetti noodles.
I think these would make an excellent meatball sandwich on a bun toasted with garlic butter and some grated cheese.
