Meatballs that Make Their Own Sauce
"An oldie but goodie-the book the original version was in, "Lean Cuisine," is a 1979 copyright. The sauce will surprise you--it really does get pretty thick."
photo by gailanng
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
MEATBALLS
- 1 slice whole wheat bread, broken up
- 1 tablespoon water
- 1 lb lean ground beef, preferably round
- 1⁄4 parsley
- 1 small onions, minced or 3 tablespoons onion flakes
- 1 egg, lightly beaten
- 2 teaspoons dried oregano
- 1 clove garlic, minced or 1 pinch garlic powder
- salt and pepper
-
SAUCE
- 3 cups tomato juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced or 1 pinch garlic powder
directions
- Moisten bread with water.
- Mix throughly with remaining meatball ingredients.
- Shape into 8 medium or 16 small meatballs.
- Brown meatballs on all sides.
- Combine sauce ingredients in large saucepan.
- Heat to boiling.
- Add meatballs.
- Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
- Skim any fat (or refrigerate overnight and skim congealed fat).
- Serve with crusty Italian bread, or with pasta (when i am doing it with pasta. i use twice the amount of tomato juice so as to get lots of sauce.).
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Reviews
-
To quote The Godfather (Don Carleone)..."You've got to make this or ELSE." Nawwww, he really didn't say that, but had he tasted this he may have thought it! I made it a little easier on myself and didn't bother browning the meatballs, but just dropped them into the boiling sauce. I, also, added dehydrated onions and a tad of sugar to the sauce and let 'er rip. The meatballs were flavorful and tender and the sauce thickened to perfection. -
This was very good. I have a very heavy commercial large saucepan that I use to slow cook sauces and meats and this a keeper. I enjoyed this very much. This is a recipe that could be 0AMC, because the flavors would intensify. Delicious!!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
