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Meatballs in Tomato Sauce

© Stella Trynda

When I prepare this sauce, the wonderful smells that waft through the house always bring back memories of my Nonna's kitchen. As a child, I remember my father and I dropping by to visit my grandmother every Sunday morning after church. We would always find her in the kitchen lovingly preparing her famous meatballs and tomato sauce that would feed her mob later in the day...and THAT SHE DID!...my mother, father, brother, sister, aunt, uncle, and cousins...we'd all show up for her Sunday feast, and dine in true Italian style. I can still hear my grandmother in the background..."Mangiate!, Mangiate!, Tutto Buono!"...and it certainly was!!

Now, here's our family recipe for Meatballs and Sauce...only this recipe feeds my mob of 5 - with a little leftover for the next day!

MEATBALLS:

(all approx.)

1 1/2 pound lean ground beef

1 pound lean ground pork (approx) or 1/2 pork and 1/2 half ground veal

1/2 cup freshly grated Parmesan or Romano cheese

1 tsp dried oregano 3 tblsp. fresh Italian parsley, chopped

2 eggs, lightly beaten

3 slices of white bread (crust trimmed)

1/2 cup milk

2 cloves garlic, crushed

1 tsp. salt

1/2 tsp. ground pepper

3 tblsp. Olive or vegetable oil (approx. for frying).

1. In a small bowl, tear the white bread into small pieces and add milk to moisten; let stand for a few minutes. Gently squeeze out excess milk with your hands.

2. In a large bowl, add moistened bread and remaining meatball ingredients (except olive oil) and mix with your hands until well blended.

3. Shape the mixture into approx. 2-inch balls.

4. Heat oil in large skillet or electric fry pan. (medium high) When hot, add as many meatballs as you can without crowding and brown on all sides, but do not over cook; they will cook further in the sauce. Transfer to platter lined with paper towels to drain. Cook in two batches, if necessary.

I sometimes brown 4 or 5 Italian sausages, as well, and add them to the sauce. If you use hot sausages, they will add a little zing to the sauce. (You can brown the meatballs and sausages ahead of time and add them to the sauce when you're ready)

SAUCE:

2 tblsp. olive oil

1/4 cup onion, finely chopped

4 cloves of garlic, crushed

3 or 4 - 28oz cans crushed Italian tomatoes 1 tsp. dried oregano

1 tblsp. sugar

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/4 cup fresh basil leaves, chopped (or more)

1/4 cup fresh Italian parsley, chopped

Heat oil in large saucepot. Add onions and garlic and sauté 2 minutes or until onions are transparent. Add tomatoes, oregano, sugar, and salt. Bring to a boil, stirring frequently. Add meatballs.