barbszy
03-05-2008, 08:02 AM
Makes about 4 dozen meatballs and plenty of sauce!! I like to make this in a big batch. I freeze it in "meal size" containers (enough meatballs for one meal plus about 2 cups of sauce in each container).
MEATBALLS:
Combine:
3 lb ground beef (I like ground round for this)
3 eggs
3 cups seasoned bread crumbs
seasonings as you like:
basil
oregano
garlic powder
onion powder (or finely chopped onions if your kids don't mind these!)
crushed red pepper (optional)--only a pinch of this
Form into meatballs and bake on foil lined pans at 400 about 20 minutes.
Meanwhile make the SAUCE:
You need a big deep pot for this.
2 cans crushed tomatoes (28 oz each)
2 cans tomato puree (28 oz each)
3 cans tomato paste (6 oz each)
For each can, 1/2 can of water
1 tsp sugar
1 onion, finely chopped
1 tbl minced garlic
1 tbl olive oil
to taste:
oregano
basil
crushed red pepper
1 bay leaf
Stir it all up and let it simmer at least 3 hours. More is better. Stir often. When meatballs are done, add them to sauce and let them cook along.
Tastes even better after freezing.
MEATBALLS:
Combine:
3 lb ground beef (I like ground round for this)
3 eggs
3 cups seasoned bread crumbs
seasonings as you like:
basil
oregano
garlic powder
onion powder (or finely chopped onions if your kids don't mind these!)
crushed red pepper (optional)--only a pinch of this
Form into meatballs and bake on foil lined pans at 400 about 20 minutes.
Meanwhile make the SAUCE:
You need a big deep pot for this.
2 cans crushed tomatoes (28 oz each)
2 cans tomato puree (28 oz each)
3 cans tomato paste (6 oz each)
For each can, 1/2 can of water
1 tsp sugar
1 onion, finely chopped
1 tbl minced garlic
1 tbl olive oil
to taste:
oregano
basil
crushed red pepper
1 bay leaf
Stir it all up and let it simmer at least 3 hours. More is better. Stir often. When meatballs are done, add them to sauce and let them cook along.
Tastes even better after freezing.