Italian Meatballs in Tomato Sauce

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Ingredients

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1/3 c Parsley; minced
3 tb Parsley; minced
1 28-oz cn Crushed tomatoes
1/4 c olive oil
1/2 c romano cheese; Freshly grated
sauce
1/2 ts Salt
2 x Garlic; minced
1/4 c Dry Red Wine
2 tb romano cheese; Freshly grated
2 sl bread; soaked
2 tb olive oil
1 6-oz cn Tomato paste
Black Pepper; ground
1/2 c Chicken Stock
meatballs
1 ts Dried basil; crumbled
2 tb Sugar
1/2 ts Oregano; crumbled
1 ts Dried Oregano
3/4 c Onions; chopped
1/2 ts Salt
1 lb Ground chuck
2 Large Eggs; beaten lightly
1 Garlic; minced

Original recipe makes 5

Servings  

Preparation

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days.

Calories Per Serving: 650 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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