Recipes from Italy :: Italian Main Dish Meats
From the kitchen of Kathryn Mills - Augusta, Georgia
Parsley (lots)
Garlic powder (lots)
Cheese (lots)
1/2 c. bread crumbs
Salt and pepper (lots)
Basil (lots)
2 eggs
1 lb. ground beef or turkey
If you want soft meatballs, add water or milk. This makes 11.
Stir all of the above together until you can form good size meatballs. Add bread crumbs after you have stirred together the rest of the ingredients so you will know how firm it needs to be. Brown in oil with a cut-up garlic clove.
Remove and put on a plate. To drippings, add a large can plum tomatoes (with basil), cut up, 1 can tomato purée, 1 can tomato paste and one can of water used to rinse out the paste. To the sauce add salt, pepper, 1/2 tsp. sugar, cayenne pepper and garlic powder. Cook over med. heat until oil separates at top, about 1 1/2 hours. Add meatballs which have previously been stored in the refrigerator. Cook an additional 1/2 an hour.
