My pleasure!!
Basic Meatballs
Makes 30-33 (1 1/2 oz.) meatballs; Total time: 50 minutes
Issue 35 page 23
Stir together:
1 cup unseasoned bread crumbs
3/4 cup Romano or Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 T. dried oregano (I use fresh)
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil (I also add some fresh--about 2 T.)
1 t. crushed red pepper flakes (I use less--very spicey)
Pinch nutmeg
Add; shape:
2 lb. ground chuck
Cover bottom of pan with:
1 cup low sodium beef broth
Preheat oven to 450 degrees
Stir together all ingredients (except ground beef) in a large mixing bowl.
Add the ground chuck and mix together thoroughly. Using a portioning scoop or two spoons, shape the meat mixture into balls (about 2 inches in diameter or 1 1/2 oz. each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs on the pan so they're not touching or crowded together.
Cover the bottom of the pan with beef broth. Bake for 25 minutes, or until the meatballs are cooked through. Reserve pan juices for sauce.
FRESH TOMATO SAUCE
Saute in 1/4 cup olive oil:
1 1/2 cups yellow onion, diced
Stir in:
2 t. garlic, minced
Add and simmer:
3 cans (14 1/4 oz. each) whole plum tomatoes, crushed
1/2 cup reserved meatball pan drippings
1/2 cup minced fresh parsley
1 T. sugar
1 t. crushed red pepper flakes
Salt to taste
Saute onions in oil over med-high heat in a large pan until translucent, about 4 minutes
Stir in garlic. Cook just until you smell it, about 30 seconds.
Add tomatoes, pan drippings, parsley, sugar, pepper flakes and salt. Simmer 25-30 minutes.
Add the meatballs about 10 minutes before you are ready to serve to warm through.
This is for the pasta and meatballs. Just before serving add some fresh basil, cut in strips and garnish with parmesan cheese.
Hope you enjoy!!