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Garlic Lover's Meatballs and Sauce

Garlic Lover's Meatballs and Sauce
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
6 ServingsPrep: 40 min. Cook: 20 min. + simmering

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • SAUCE:
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (28 ounces each) crushed tomatoes in puree
  • 2 to 3 cups water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh parsley
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additonal grated Parmesan cheese and minced fresh parsley, optional
© Taste of Home 2013

2 of 2

Garlic Lover's Meatballs and Sauce (continued)

Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into 12 meatballs. In a large skillet,
  • brown meatballs in oil on all sides; drain.
  • In a Dutch oven, saute garlic in oil for 1 minute. Stir in the
  • tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese,
  • basil and sugar; bring to a boil. Reduce heat; carefully add
  • meatballs.
  • Cover and simmer for 3 hours, adding more water if needed to achieve
  • desired consistency. Season with salt and pepper. Garnish with
  • additional Parmesan cheese and parsley if desired. Yield: 6
  • servings.
Nutrition Facts: 2 meatballs with 1 cup sauce equals 608 calories, 19 g fat (6 g saturated fat), 113 mg cholesterol, 990 mg sodium, 79 g carbohydrate, 10 g fiber, 33 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013