Omer's Spaghetti and Meatballs
Greg
ingredients
- Meatballs:
- 1 1/2 lbs ground chuck
- 1/2 lb. pork sausage
- 3 T. minced onion
- 1/2 c. soft bread crumbs
- 1/2 c. milk
- 2 eggs
- 1 1/2 t. salt
- chopped fresh parsley
- 1 t. dried basil
- 1 t. dried oregano
- 1/2 t. garlic
- 1/2 t. pepper
- 1/4 c. parmesan cheese
- Sauce ingredients:
- 2 T. olive oil
- 1 medium chopped onion
- 1 garlic clove, minced
- 28 oz. can italian style tomatoes (or)
- 14 oz. can italian tomato plus 14 oz. tomato sauce
- (for thick sauce, add 6 oz. tomato paste)
- 1 t. dried basil
- 1 t. dried oregano
- 1 bay leaf
- 1/4 c. red wine
- 1 t. sugar
- 1/4 t. pepper
- 1 t. salt
- 1 c. parmesan cheese
directions
- 1
In bowl, combine chuck, sausage, onion, bread crumbs, milk, eggs and seasonings. Mix. Shape into balls and broil for 4-5 min. Adding small amount of sauce will enhance the flavor of meatballs. Set aside.
- 2
Sauce: Saute onion 5 min. in oil. Add garlic and cook 1 min. Add tomatoes with juice, basil, oregano, and bay leaf. Simmer uncovered 20 min. Stir wine, sugar, salt and pepper into sauce. Add parmesan cheese and baked meatballs. Continue cooking on low until desired consistency.
- 3
Note: recipe for sauce may be doubled since the recipe for meatballs is large. Or you can freeze some of the meatballs. Serve over spaghetti.
Source: Omer
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