If you will remember my New Years Post when we made Baked Fontina we also had homemade pasta and meatballs.
This week I made my own batch of my friend Julies meatballs and sauce. Unfortunately hubby was crazy busy with work so no fresh pasta this time.
This week I made my own batch of my friend Julies meatballs and sauce. Unfortunately hubby was crazy busy with work so no fresh pasta this time.
First you want to take 1 large Onion and 5-6 good sized garlic cloves and dice them up. Put them in a pot with Olive oil and saute till soft, not brown or burnt. Take 1/2 out and put it in a bowl. Next chop up your herbs Basil, Oregano and Italian Parsley (Fresh is best)divide them in 1/2 throw 1 part in the bowl with the onion/Garlic mixture. Add in 1-2 lbs ground beef or whatever ground meat you like and add an egg, 1 1/2-2 tablespoons Worcestershire Sauce and 1/2 to 1 cup bread crumbs. You can then season to your taste with Montreal Steak Seasoning or S&P.
Put your hands in there and mix it all together and then roll into balls the size you would like mine were about the size of a ping pong ball, then put them on a cookie sheet, I line mine with foil for eisier clean up and because they are old and look yucky. Put these in a 350 Degree oven for 30 minutes. 
Now in your pot you should have 1/2 of your garlic and onions, to that add 2 large cans of Heinz Tomato sauce, I also added a can of petite diced tomatoes and put in the other 1/2 of your herbs. Put in a lot of basil but there is no real measurement here. I put this picture in so you could see the approximate amounts I used.
Once your meatballs are done throw them in the sauce stir and let simmer for 30 min or more. I served it with whole wheat linguine. I mixed the leftover sauce and pasta together and put it in a container in my fridge this keeps the pasta from drying out and you can eat on it for a few days.
I can’t begin to tell you how good this is you must try it!
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Take care,
Trish