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Meatballs in Italian Tomato Sauce Recipe

Friday, December 25, 2009

                                               Meatballs in Italian Tomato Sauce Recipe

Meatballs in Italian Tomato Sauce Recipe Ingredients

Italians have probably had the greatest influence on American cuisine of all immigrant
groups. Spaghetti and meatballs, pizza, lasagna, are a few of our popular family dishes
that attest to this belief. Serve the basic meatballs over cooked pasta and offer additional
grated Parmesan cheese for topping.

Swedish Meatballs, page 9, omitting allspice and adding 1
teaspoon each dried leaf basil and oregano, and 1/2 teaspoon
each garlic puree and freshly ground black pepper

2 tablespoons olive oil
1 medium-sized onion, chopped
1 garlic clove, minced or mashed
1 quart home-canned tomatoes or 1 (28-ounce) can Italian-style
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 bay leaf
1/4 cup red wine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (3 ounces) grated Parmesan cheese

Meatballs in Italian Tomato Sauce Recipe Cooking process

Prepare Swedish Meatballs making the changes listed above; set aside. In a large heavy
skillet, heat olive oil. Add onion. Saute 5 minutes over low heat. Add garlic and cook 1
minute. Add tomatoes with juice, basil, oregano and bay leaf. Simmer, uncovered, 20
minutes. Stir wine, sugar, salt and pepper into sauce. Add Parmesan cheese and baked
meatballs with pan juices. Heat to serving temperature or cool and reheat later. Makes 6
to 8 main-dish servings, 20 appetizer servings.


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