Meatballs in Winter Tomato Sauce
From conner909 16 years ago
- 60 minutes to make
- Serves 8
This dish is really good and deserves a much better title! Of course this goes well with pasta...what else?
Ingredients
- 1 cup fine, fresh breadcrumbs shopping list
- 1 ½ cups milk shopping list
- 2 medium onions shopping list
- 2 ½ pounds ground round shopping list
- 1 ½ pounds ground pork shopping list
- 1 large egg shopping list
- ½ teaspoon freshly grated nutmeg shopping list
- 2 ½ teaspoons salt shopping list
- ¾ teaspoon, freshly ground black pepper shopping list
- ¼ cup minced fresh flat-leafed parsley leaves shopping list
- ½ cup (approx.) olive oil for browning meatballs shopping list
- 1 (28-oz.-to-32-oz.) can whole plum tomatoes including juice shopping list
- 1 tablespoon minced garlic shopping list
- 1 ½ teaspoons dried oregano, crumbled shopping list
- 2 tablespoons minced fresh shopping list
- flat-leafed (Italian) parsley leaves shopping list
How to make it
- In a large bowl soak bread crumbs in milk for 10 minutes.
- Finely chop onions. Add onions and remaining meatball
- ingredients to bread crumb mixture and with your hands
- blend together until just combined well (do not overmix).
- Form mixture into walnut-size balls and arrange on
- large trays or baking sheets.
- In a large heavy skillet heat 2 tablespoons oil over moderately
- high heat until hot but not smoking and brown meatballs in
- batches without crowding, shaking skillet to maintain round
- shape and adding remaining oil as necessary. Transfer meat-
- balls as browned (and any browned onions that fall from
- meatballs) with a slotted spoon to a 7-to-8-quart heavy kettle.
- In a large sieve set over a bowl, drain tomatoes reserving juice
- and chop. To meatballs add chopped tomatoes with reserved juice,
- garlic and oregano and simmer covered, 30 minutes. Transfer
- meatballs with a slotted spoon to a bowl and keep warm,
- loosely covered with foil. Briskly simmer sauce until reduced
- to about 2 cups, about 25 minutes. Season sauce with salt and
- to about 2 cups, about 25 minutes. Season sauce with salt and
- pepper and gently stir in meatballs.
- Meatballs in sauce may be made 3 days ahead and cooled com-
- pletely, uncovered, before being chilled, covered. Reheat
- meatballs in sauce before serving.
- Gently stir parsley into meatballs and sauce. Makes about 110
- Meatballs, serving 8 to 10.
The Rating
Reviewed by 8 people-
Michele...I'm so sorry!! I hit the 1 by accident...sorry!!!
greekgirrrl
in Long Island loved it
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