| Directions | Meatballs: You may use egg substitute if desired. Mix all ingredients together. Chill for one hour or more. Roll into balls; drop gently into hot sauce (your favorite or the one below). Simmer gently for 30 minutes. Turn balls and cook another 30 minutes. Sauce: Use a small amount of vegetable oil to cover the bottom of a 4 qt pan. Blend the tomatoes and onion in the blender until smooth. Add all other ingredients and heat until bubbling. Add meatballs and cook as directed above. Makes 40-50 meatballs. |
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Ingredients | - | | Meatballs |
- | | 1 cup grated Parmesan cheese |
- | | 1 cup Italian-flavored bread crumbs |
- | | 1 cup pecans, ground |
- | | 6 eggs, beaten |
- | | 2 tablespoons dry parsley or 1/4 cup fresh parsley, chopped |
- | | 1 teaspoon Salt |
- | | 1 onion, chopped fine |
- | | Sauce |
- | | 2 quarts canned tomatoes |
- | | 1 onion |
- | | 1 can tomato paste (6 oz. can) |
- | | 1 can tomato sauce (12 ounce can) |
- | | 1 bay leaf |
- | | 1 teaspoon basil |
- | | 1 teaspoon oregano |
- | | 1 teaspoon Italian seasoning |
- | | 1 teaspoon Salt |
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