ITALIAN MEATBALLS AND SAUCE

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This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.

Provided by JackieOhNo

Categories     Meatballs

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 21

2 cups Italian seasoned breadcrumbs
1 garlic clove, cut fine
1 cup grated parmesan cheese
1/4 teaspoon thyme leaves
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper, to taste
3 eggs
1 lb ground chuck
1 onion, chopped
1/4 cup vegetable oil
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (28 ounce) can Italian tomatoes
1/2 green pepper, chopped
1 (28 ounce) can water
salt and pepper, to taste
2 tablespoons sugar
1 pinch thyme
1 pinch oregano
1 pinch basil

Steps:

  • Lightly brown onion in oil, then add the rest of sauce ingredients.
  • Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
  • Add uncooked meatballs to sauce and simmer for about 2 hours.

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