Beef Veal: Meatballs 73 by Recipe Cottage

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	Meatballs 73

		Meatballs olive oil 1 small onion 4 cloves garlic, minced dry sweet basil dry marjoram 1 small can tomato paste 1 quart tomato sauce red wine 1 pint whole tomatoes, crushed salt pepper onion powder garlic powder red pepper (optional) 1/2 cup sugar (optional) 1 lb ground round or ground chuck 1/2 lb ground pork 1 1/2 cup Grated Parmesan cheese 2 cup fine dry bread crumbs 2 eggs salt, pepper, onion powder, garlic powder, red pepper (optional) 3/4 cup milk Put 2 Tbsp of olive oil in a heavy large pot. Finely chop up the onion and add it to the pot. Saute until the onion becomes translucent. Add the minced garlic and saute just until the garlic begins to turn golden. Add 2 tablespoons crushed dried basil, 1 tablespoon crushed dried marjoram and stir everything well. Saute for about 3-4 minutes. Add the can of tomato paste. Clean the can out with the wine and add two cans of the wine. Stir well and add the whole tomatoes. Season to taste and let cook for about 10 minutes. Add the sauce, adjust the seasonings if you like. Reduce the heat to simmer and let cook for about 1 hour. Place all meatball ingredients, except the milk, in a large bowl and mix well. If the mixture seems to be very sticky add 1/2 cup milk and mix well again. Mix well. Form a small portion of the meat mixture into a ball about 2" in diameter. Form the rest of the meatballs in the same manner. Either fry or bake the meatballs or broil. Cook them to a nice crust on the outside. Drop the meatballs into the sauce and simmer for one more hour. Add a little water to the sauce if it seems to be thick.