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REAL ITALIAN MEATBALLS 3 lb. ground beef or veal 1 c. chopped green onions 1 large jumbo onion, chopped 2 c. chopped bell pepper 5 toes garlic, chopped fine 6 whole eggs 1 c. breadcrumbs salt and pepper to taste Mix all ingredients together; roll into 1 1/2 to 2-inch diameter balls. Saute until lightly brown (little Crisco or oil). (I usually put them in oven.) Add meatballs to the sauce; let simmer another 1/2 hour or 45 minutes on low fire. Serve over spaghetti with grated Romano cheese. Real Italian Meatballs Sauce: 1 stick butter 1 c. green onions, chopped 2 jumbo onions, chopped 1 c. chopped celery 2 c. chopped bell pepper 1/2 c. chopped parsley 5 toes garlic, finely chopped 2 Tbsp. McCormick Italian dry seasoning 5 fresh bay leaves 1 (2 1/2 oz.) can imported Italian tomatoes 3 (6 oz.) cans tomato paste 3 (8 oz.) cans tomato sauce Saute all ingredients for 15 minutes in a big, heavy pot. Add tomatoes; cook slowly for 1 hour. Add paste and sauce. Add 3 cups water. Salt and pepper to taste; let simmer on low fire for 2 hours. Add 1 teaspoon (or more) sugar; simmer 2 1/2 hours. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |