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.”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly brown onion in oil, then add the rest of sauce ingredients.
  2. Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
  3. Add uncooked meatballs to sauce and simmer for about 2 hours.

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