Meatballs that Make Their Own Sauce

An oldie but goodie-the book the original version was in, "Lean Cuisine," is a 1979 copyright. The sauce will surprise you--it really does get pretty thick.

• Ready In: 1 hr 10 mins
• 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

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.).