Italian Meatballs and Sauce
"This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread."
photo by lazyme
- Ready In:
- 2hrs 15mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Meatballs
- 2 cups Italian seasoned breadcrumbs
- 1 garlic clove, cut fine
- 1 cup grated parmesan cheese
- 1⁄4 teaspoon thyme leaves
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- salt and pepper, to taste
- 3 eggs
- 1 lb ground chuck
-
Sauce
- 1 onion, chopped
- 1⁄4 cup vegetable oil
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can Italian tomatoes
- 1⁄2 green pepper, chopped
- 1 (28 ounce) can water
- salt and pepper, to taste
- 2 tablespoons sugar
- 1 pinch thyme
- 1 pinch oregano
- 1 pinch basil
directions
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
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Reviews
-
Delish! These were simple to make and we really enjoyed them. Thanks for sharing. -
Terrible recipe. I hardly ever cook anything with water. And very hard to find. Try making the sauce using broth instead. It will make a huge difference in the flavor of the sauce.
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Best meatball and sauce recipe I have found. The whole family loves it. -
Excellent recipe, so easy and delicious. My only change was to make the meatball mixture before I started cooking the sauce. The meatballs hold together beautifully (I didn't add any extra liquid to the mix), the pot smelled wonderful as it simmered away. The meatballs are tender and full of flavour, the sauce is an excellent Italian tomato sauce. It makes plenty as well, I froze half the recipe once it was made. I served this with Jackies recipe#295835 for a delicious supper, thank you, Jackie! made for PRMR tag game
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
