Meatballs

Category: Main Dish

Cuisine: American

Ready in 30 minutes

Ingredients

1/2 lb Ground chuck

1 Egg

1 c Grated Parmesan cheese

1 Garlic crushed

1 tb Sugar

1 ds Pepper

1 ts Garlic powder

1/2 pk Lasagna 1 lb mozzarella

2 tb Grated Parmesan cheese

2 tb Chopped parsley

1 ts Dried basil

2 ts Dried Oregano

1/4 ts Pepper

2 ts Salt

3/4 ts Salt

2 cn Tomato paste; 6 Oz. Can

1/4 c Onion chopped

1 cn Whole Tomatoes (1 Lb; 12

1/4 lb Ground veal

1 ts Dried Oregano

1 lb Ricotta cheese

2 tb Onions chopped

1/4 c Olive or salad oil 1/4 cup

1 Garlic crushed


Directions

1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter. 2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes. 3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours, stirring occasionally. 4. Heat oven to 350F. Grease 13-by-9-by-2-inch baking dish. Cook lasagna as ]Label directs. Drain; rinse in water. 5. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35 minutes. Makes 6 servings. Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997

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