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This hearty meal is nice for dinner and makes great leftovers and you can even change it up and make sub sandwiches for lunch.
For meatballs:
In a large bowl add ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste. Take half the onion and grate it on the smallest size and put the onion in the bowl. Then add bread crumbs, 1/4 cup parmesan cheese and 1 egg.
Using your hands mix all ingredients together thoroughly. Shape into small 1 inch balls. Heat skillet with 2 Tablespoons of oil on high while shaping the rest of the balls. Once the pan is piping hot add the balls to the pan and brown on each side. Don’t cook them all the way through. Once browned, move them to a plate and set to the side while you make the sauce.
Recipe for sauce:
I like to make the sauce in the same pan because you get all the browned bits off the bottom of the pan. Add 2 Tablespoons of olive oil and the other half the onion (chopped). Cook for about 3 minutes over medium heat. Then add garlic and cook for about 1 minute. Add 2 cans of tomato sauce, 1 teaspoon of oregano, 1 teaspoon basil, salt and pepper to taste. Let this come to a bubble and then add meat balls. Cover and cook for 15 minutes. Add 1/4 cup parmesan cheese and 2 teaspoons of sugar. Cook for another 5-10 more minutes.
Cook pasta until al dente.
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