Bev's Meatballs
21 ingredients
17 steps
Ingredients
- 225 grams beef ground
- 1/4 teaspoon oregano
- 2 tablespoons parmesan, parmigiano-reggiano cheese, grated or romano, cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 each eggs
- 55 millilitres milk
- 25 grams bread crumbs, seasoned
- 1/4 cup onions chopped
- 1 each garlic clove, minced
- 25 grams butter
- 25 grams cheese grated
- 1 cup mushrooms sliced
- 2 1/2 each tomatoes italian, canned
- 1 each tomato paste 350 g can
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon oregano
- 1/4 cup parsley leaves fresh, chopped
- 1/2 teaspoon baking soda
Directions
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1Mix ingredients in given order one by one.
-
2After completely mixed by hand, let stand for at least 20 minutes.
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3Form into meatballs (golf ball size) and fry slowly until golden brown.
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4Do not turn until completely done on one side and do not crowd pan.
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5If not using Teflon pan, cook in 30 ml oil.
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6Tomato Sauce:
-
7Saute onion and garlic in butter for 5 minutes.
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8Crush tomatoes into medium pieces.
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9Add all ingredients except baking soda, mushrooms, and meat balls.
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10Simmer in covered saucepan for 1 hour.
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11Stir sauce often and keep heat low.
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12Add browned meatballs and simmer 30 minutes.
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13During last 15 minutes add mushrooms.
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14During last 10 minutes add baking soda.
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15If sauce is too thick, add water.
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16If sauce is too thin, cook uncovered for 15 minutes.
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17Variation: Simmer sauce and meatballs in a crockpot and serve from it also.
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