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Bev's Meatballs
Recipe By : Robin S Wedeman rwedeman@attmail.att.com
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
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225 g ground beef
1/4 tsp oregano
2 Tbls grated Italian cheese (Parmesan and/or Rom
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 egg
55 ml cool milk
25 g seasoned bread crumbs
1/4 cup chopped onion
1 clove garlic -- minced
25 g butter
25 g grated cheese
1 cup mushrooms -- sliced
2 1/2 cans Italian Tomatoes
1 can tomato paste -- (350 g )
1 1/2 tsp salt
1 tsp sugar
1/2 tsp oregano
1/4 cup chopped parsley
1/2 tsp baking soda
1. Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes.
2. Form into meatballs (golf ball size) and fry slowly until golden
brown. Do not turn until completely done on one side and do not crowd pan.
If not using Teflon pan, cook in 30 ml oil. .SH "Tomato Sauce"
1. Saute onion and garlic in butter for 5 minutes.
2. Crush tomatoes into medium pieces. Add all ingredients except baking
soda, mushrooms, and meat balls. Simmer in covered saucepan for 1 hour.
Stir sauce often and keep heat low.
3. Add browned meatballs and simmer 30 minutes. During last 15 minutes
add mushrooms. During last 10 minutes add baking soda. If sauce is too
thick, add water. If sauce is too thin, cook uncovered for 15 minutes. .SH
"Variation" I simmer sauce and meatballs in a crock pot and serve from it
also.
Difficulty : moderate. Precision : measure ingredients.
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