Mary Bydlon's Fennel Basil Party Meatballs

By akselden

Ingredients

• Fennel Basil Sauce:
• 3 eggs slightly beaten
• 1/2 cup milk
• 1 cup Italian flavored dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 3/4 cup finely chopped parsley
• 1 to 2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 pounds lean hamburger
• Fennel-Basil Sauce
• 1/4 cup butter or margarine
• 3/4 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 2 (15 oz) cans tomato sauce
• 1 (12 oz) cans tomato paste
• 2 cup water
• 3-4 tbsp. chopped parsley
• 1-2 tbsp. fennel seeds
• 1 1/2 to 2 tsp. dried crushed basil
• 1 tbsp. sugar
• 1/2 - 1 tsp. salt

Preparation

Step 1

In large bowl mix together, eggs, milk, bread crumbs, cheese parsley, salt and pepper. Add ground beef meat; mix well.
Measure out level teaspoons of meat mixture. Shape into 1 inch balls. Place on lightly greased broiler pan. Broil until lightly browned, about 2-3 minutes. Turn balls and broil again, 2-3 minutes. Remove to platter. Repeat with remaining meatballs. Makes about 12 dozen meatballs.

Fennel Basil Sauce
In large frying pan over low heat, melt butter, add onion and garlic. Cook until onion is transparent, not browned. Add tomato sauce, tomato paste, water, parsley, fennel, basil, sugar and salt. Simmer 20-25 minutes to blend flavors. Add meatballs. Simmer another 15-20 minutes to blend flavors. Pour into chafing dish to serve. Stick a toothpick into each meatball for easy serving. Makes 20-30 servings. Recipe can be halved. Makes about 8 cups of sauce.