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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs:
1 cup bread crumbs, Italian flavored
2 cloves garlic, coarsely chopped
1 small onion, quartered
12 oz. ground beef (use lean beef)
2 eggs
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (2 tsp dried parsley)
2 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
1/4 cup olive oil
Sauce:
3 cup beef broth
1 (28 oz) can whole tomatoes
2 tbsp double-concentrated tomato paste or 1 small can regular tomato paste
1 1/2 tsp sugar dried marjoram, dried oregano and dried basil
In a food processor fitted with metal blade, process the bread crumbs, garlic and onion until finely chopped. Add the beef and eggs, the Parmesan cheese, herbs and salt. Process until well blended.
In a large skillet, heat olive oil on moderate to high heat. Moisten your hands and shape the mixture into 1 1/2 inch meatballs, carefully adding them to the skillet without overcrowding. Saute until meatballs are evenly browned, about 5 minutes. Pour off any extra fat from the skillet.
Add the broth to skillet and gently boil. Stir and scrape the bottom of the pan with a slotted spoon to dissolve pan deposits. Add tomatoes, breaking them apart with your hands. Stir in remaining ingredients. Return meatballs to skillet and gently boil until the sauce is thickened, approximately 15 to 20 minutes at least. Serve over cooked pasta Serves 4-6.
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PARMESAN-HERB MEATBALLS AND TOMATO SAUCE
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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs:
1 cup bread crumbs, Italian flavored
2 cloves garlic, coarsely chopped
1 small onion, quartered
12 oz. ground beef (use lean beef)
2 eggs
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (2 tsp dried parsley)
2 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
1/4 cup olive oil
Sauce:
3 cup beef broth
1 (28 oz) can whole tomatoes
2 tbsp double-concentrated tomato paste or 1 small can regular tomato paste
1 1/2 tsp sugar dried marjoram, dried oregano and dried basil
In a food processor fitted with metal blade, process the bread crumbs, garlic and onion until finely chopped. Add the beef and eggs, the Parmesan cheese, herbs and salt. Process until well blended.
In a large skillet, heat olive oil on moderate to high heat. Moisten your hands and shape the mixture into 1 1/2 inch meatballs, carefully adding them to the skillet without overcrowding. Saute until meatballs are evenly browned, about 5 minutes. Pour off any extra fat from the skillet.
Add the broth to skillet and gently boil. Stir and scrape the bottom of the pan with a slotted spoon to dissolve pan deposits. Add tomatoes, breaking them apart with your hands. Stir in remaining ingredients. Return meatballs to skillet and gently boil until the sauce is thickened, approximately 15 to 20 minutes at least. Serve over cooked pasta Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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