Evening Edge
What’s For Dinner?
DEL.ICIO.USDiane Cavaliere’s Meatballs and Sauce
Rate this recipe: (average rating = 4.00 with 4 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Italian-American Main Dish
In the Kitchen With . . . Diane Cavaliere, Roswell
Nominated by friend Katey Evans:
"Diane Cavaliere is a great cook and party planner. Her parties feature good cheer and great food. Her recipes are tried-and-true. If Diane says, 'Men love these little sausages wrapped in bacon, ' or 'People always go for these colorful ham roll-ups' or 'This eggnog recipe is out of this world, ' I know she's right."
Hands on time: 20 minutes Total time: 1 hour and 50 minutes Serves: 16
Ingredients:
-
2 (12-ounce) cans tomato paste
2 (28-ounce) cans tomato puree
1 small onion, peeled
1 small bunch fresh basil
3 eggs
1 1/2 cups Italian bread crumbs
1 1/2 cups grated Parmesan cheese
3/4 cup minced bottled garlic (usually found in produce section of the supermarket)
3 pounds ground chuck
1 pound Italian sausage, sweet or hot, cut into 2-inch pieces
Instructions:
In a large stockpot, empty the cans of tomato paste. Fill the empty cans with water and add to the pot. Stir over low heat a few minutes to dissolve the paste, then add the tomato puree. Fill one of those empty cans with water and stir into the pot; bring to a simmer. Add the whole onion and the bunch of basil, cover the pot and simmer on low.
Meanwhile, prepare the meatballs. Preheat oven to 350 degrees. Line a large baking dish with nonstick foil. In a large mixing bowl, beat the eggs. Stir in the bread crumbs, Parmesan cheese and minced garlic. Using your hands, work in the ground beef until mixture is well-combined. Form the mixture into balls about 1 1/2-2 inches in diameter. Place in the baking dish with the sausage pieces and bake, uncovered, until browned, about 30 minutes.
Transfer the meatballs and sausage to the pot of sauce. Continue cooking for 2 1/2 to 3 hours. Remove onion and basil before serving.
Meanwhile, prepare the meatballs. Preheat oven to 350 degrees. Line a large baking dish with nonstick foil. In a large mixing bowl, beat the eggs. Stir in the bread crumbs, Parmesan cheese and minced garlic. Using your hands, work in the ground beef until mixture is well-combined. Form the mixture into balls about 1 1/2-2 inches in diameter. Place in the baking dish with the sausage pieces and bake, uncovered, until browned, about 30 minutes.
Transfer the meatballs and sausage to the pot of sauce. Continue cooking for 2 1/2 to 3 hours. Remove onion and basil before serving.
Notes:
No, that's not a typo --- this recipe really calls for 3/4 cup minced garlic. But the garlic is the water-packed, pre-minced kind in the jar, so it is already pretty mellow, and the flavor is distributed throughout the large pot of sauce as the meatballs cook. Serve the meatballs over spaghetti with a side of salad and --- dare we suggest? --- garlic bread.
Nutrition:
Per serving: 487 calories (percent of calories from fat, 55), 28 grams protein, 26 grams carbohydrates, 4 grams fiber, 30 grams fat (12 grams saturated), 126 milligrams cholesterol, 1,376 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Italian-American Main Dish
Recipes in the same category:In the kitchen with