Meatballs that Make Their Own Sauce
photo by gailanng
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
MEATBALLS
- 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
-
SAUCE
- 3 cups tomato juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced or 1 pinch garlic powder
directions
- Moisten bread with water.
- Mix throughly with remaining meatball ingredients.
- Shape into 8 medium or 16 small meatballs.
- Brown meatballs on all sides.
- Combine sauce ingredients in large saucepan.
- Heat to boiling.
- Add meatballs.
- Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
- Skim any fat (or refrigerate overnight and skim congealed fat).
- 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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Reviews
-
To quote The Godfather (Don Carleone)..."You've got to make this or ELSE." Nawwww, he really didn't say that, but had he tasted this he may have thought it! I made it a little easier on myself and didn't bother browning the meatballs, but just dropped them into the boiling sauce. I, also, added dehydrated onions and a tad of sugar to the sauce and let 'er rip. The meatballs were flavorful and tender and the sauce thickened to perfection.
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.