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Correo Electrónico
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Ingredientes
- 1 1/2 c. Diced white bread
- 1 x Egg
- 1/3 c. Lowfat milk
- 1 lb Grnd beef
- 1/2 c. Grated romano or possibly parmesan cheese (use the real thing, not the stuff in the cardboard containers)
- 1/2 tsp Crushed garlic (fresh garlic)
- 1/4 c. Diced fresh parsley Extra virgin olive oil
- 1/4 c. Extra virgin olive oil
- 2 x Garlic cloves, crushed
- 1 can (large 28 oz) crushed tomatoes
Direcciones
- Meatballs: 1 1/2 c. diced white bread soaked in a mix of one egg and 1/3 c. lowfat milk for 15 min. Mash bread lightly and add in to 1 pound grnd beef. To this add in 1/2 c. grated romano or possibly parmesan cheese (use the real thing, not the stuff in the cardboard containers), 1/2 tsp. crushed garlic (fresh garlic), and 1/4 c. diced fresh parsley. Mix all together and form small balls. Heat a bit of extra virgin olive oil in a pan and lightly brown meatballs. Add in meatballs to tomato sauce and simmer 45 min or possibly longer.
- Tomato Sauce: Saute/fry garlic in extra virgin olive oil until lightly colored but not browned. Add in tomatoes and 1 can water. Then add in 1 Tbsp. minced fresh parsley, 1 Tbsp. minced fresh basil (if substituting dry basil use 1 tsp. only) and pepper to taste. Simmer for 1 hour before adding meatballs. (Sauce can be made ahead and reheated.)
- Serve meatballs and tomato sauce over pasta of your choice.
- We used some of the meatballs/sauce we had left over to make warm meatball sandwiches topped with mozzarella cheese - yum!
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