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MEATBALLS - THE SAUCE:
Fill a large (3 to 4 quart) pan with
diced fresh tomatoes. Boil over medium
heat for 1 1/2 to 2 hours. Add:
Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use
less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste
MEATBALLS:
1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c.
(fresh is better)
Italian seasoned bread crumbs (1/8 c. up
to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste
Mix all ingredients together by hand.
Roll into balls slightly larger than
golf balls. Fry in large frying pan over
medium high heat (frying pan should have
thin layer of olive oil). Turn meat
balls occasionally so entire surface is
crusty. Remove from pan.
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