MEATBALLS AND SAUCE

By Silvermama

Using fresh basil instead of dried really makes a difference in this recipe.

Ingredients

• 2 lbs ground chuck
• 1 cup unseasoned bread crumbs
• 1/2 cup whole milk
• 1/2 cup beef broth
• 3 eggs, beaten
• 1 tbs garlic, minced
• 1 tbs black pepper
• 1 tsp crushed red pepper flakes
• 1 cup beef broth
• 3/4 cup Romano or Parm cheese, finely grated
• 1/2 cup chopped parsley
• 2 tbs dried oregano
• 1 tbs salt
• 2 tsp dried basil
• Pinch nutmeg

Preparation

Step 1

Preheat over to 450.

Stir together all ingredients except meat and 1 cup beef broth in large mixing bowl. Add ground chuck and mix together throughly. Using scoop or two spoons, shape meat mixture into balls (about 2 in diameter). coat baking sheet or shallow roasting pan w/nonstick cooking spray. Space meatballs on pan so they are not touching. Cover bottom of pan w/remaining broth. Bake for 25 min or until just cooked through. Reserve pan juices for sauce.

Fresh Tomato Sauce

Saute 1 ½ cup diced onion and 1/4 cup oil over med high heat in large pan about 4 min. Stir in 2 tbs minced garlic. Cook just until you smell it, about 30 sec. Add 3 cans (14 ½ oz each) whole plum tomatoes, crushed, pan drippings and ½ cup minced parsley, 1 tbs sugar, 1 tsp crushed red pepper flakes and salt to taste. Simmer 15 min. Add 12 cooked meatballs to sauce and simmer, uncovered for 10 min.