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MEATBALLS-1(M)           USENET Cookbook           MEATBALLS-1(M)

MEATBALLS IN TOMATO SAUCE

     MEATBALLS-1 - Simple meatballs in herb and garlic tomato
     sauce

     I've been making this recipe since I was about 10 years old,
     and I don't remember where we got it.  It's easy and very
     good, though.

INGREDIENTS (serves 4-6)
          SAUCE INGREDIENTS:
     13 oz     canned tomatoes (1 large can), coarsely chopped,
               with juice
     4 oz      tomato sauce (1 small can)
     1 clove   garlic, minced
     1/2 cup   parsley, chopped
     1 tsp     chili powder
          MEATBALL INGREDIENTS:
     1 lb      pork sausage
     1/2 cup   parsley, chopped
     1/2 cup   cracker crumbs
     1/2 cup   parmesan cheese (grated)
     1         egg
     1 lb      pasta (tagliarini, spaghetti, or whatever)

PROCEDURE
          (1)  Combine the sauce ingredients and bring to a boil
               while preparing the meatballs.

          (2)  Mix all meatball ingredients.  It is easiest to do
               this with your hands.  Form into walnut-sized
               balls.

          (3)  Drop the meatballs into BOILING sauce.  If the
               sauce is not boiling, the meatballs will fall to
               pieces.  Simmer gently for about an hour.  If you
               are making the sauce to eat right away, you will
               probably want to skim the grease that cooks out of
               the sausage periodically. If you are making this
               ahead, the grease will congeal when it sits over-
               night in the refrigerator, and you can remove it
               easily then.

          (4)  Check for salt.  Depending on the brands of
               sausage and tomatoes you use, you may not need
               any. If you need to add salt, be sparing.

          (5)  Boil the pasta.  Pour the sauce and meatballs over
               it and serve with grated parmesan, or combine and
               reheat in a casserole, sprinkled with parmesan.

NOTES
     This is fine made a day ahead.  Chilling it gives you a
     chance to remove the grease that cooks out of the sausage.

RATING
     Difficulty: easy.  Time: 15 minutes preparation, 1 hour
     cooking.  Precision: no need to measure.

CONTRIBUTOR
     Vicki O'Day
     Hewlett-Packard Laboratories, Palo Alto CA
     hplabs!oday
     Path: decwrl!recipes
     From: ara@liuda.uucp (Anders Rantila)
     Newsgroups: mod.recipes
     Subject: RECIPE: Swedish meatballs
     Message-ID: 
     Date: 13 Mar 87 04:12:40 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Dept of Comp and Info Science, Univ of Linkoping, Sweden
     Lines: 52
     Approved: reid@decwrl.UUCP

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.






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