Italian Meatballs

By deonjsch

Ingredients

• 1 slice of bread, 1 inch thick
• Water, milk or stock to cover bread
• 1 1/2 lbs of meat, 1/2 lb beef, 1/2 lb veal, 1/2 lb pork.
• 2 eggs
• 1 tablespoon butter
• 1/4 Cup finely minced onion
• 3 tablespoons chopped parsley
• 1 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/2 teaspoon grated lemonb rind
• 1 teaspoon lemon juice
• 1/2 chopped clove garlic
• 3 tablespoon grated Parmesan cheese
• 1/4 teaspoon oregano
• 2 tablespoon butter
• Marinara Sauce
• makes about 1 1/2 cups
• 1 minced clove garlic
• 1 tablespoon olive oil
• oil from anchovies
• 1 1/2 cups canned pressed and drained Italian tomatoes
• 6 finely chopped anchovies
• 5 chopped canned artichoke hearts
• 1 tablespoon chopped parsley

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees F

Soak bread in water, milk or stock to cover.

Beat eggs well and add to meat mixture.

Melt butter, and add minced onion and saute. Add to meat mixture. Wring the liquid from the bread. Add the bread to meat then add parley, sal paprika, grated lemon, lemon juice, garlic, cheese and oregano.

Mix and form into balls. Brown lightly in butter. Place in casserole. Half cover with Marinara Sauce and bake covered for about 30 minutes.


Marinara Sauce
Saute garlic in the olive oil and anchovie col. Slowly add the tomatoes. Then stir in anchovis, artichoke heart and parsley.

Bring to boil the reduce heat and simmer uncivered 15 to 20 minutes, str=irring occasionally, top with Parmesan cheese.