Best Meatballs
I’m not sure my mother actually created this version of my spaghetti sauce and meatballs, but she certainly influenced my version of these dishes. The sauce was also influenced by my Italian friends.
Spaghetti Sauce
1 medium onion
5 cloves garlic
1/4 cup olive oil
2 28 oz. cans whole or crushed Italian tomatoes
2 6 oz. cans tomato paste
1 15 oz. can tomato sauce
1 cup white or red wine
2 t natural sugar
2 t salt
2 bay leaves
1 teaspoon dried basil
1 T oregano
1/2 t ground black pepper
Saute onion in olive oil until onion is translucent. Add garlic and saute for one minute. Add remaining ingredients and simmer on low heat for 1 hours. Add meatballs and simmer additional 1 or 11/2 hours.
Meatballs
1 pound each lean ground beef, veal and pork
2 t salt
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 t ground black pepper
2 eggs
1 medium chopped onion
3 slices soft white bread, moistened with water and squeezed of excess liquid
In a large bowl, mix all ingredients until well combined. Form into your desired meatball size and brown in a small amount of olive oil. Drain on paper towels and add to sauce for last 1 to 1 1/2 hours of cooking.