Calabres Italian Meatballs & Tomato Sauce
Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
URL: http://www.baitshopboyz.com/forum_posts.asp?TID=10711
Printed Date: 26 March 2026 at 22:30
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Topic: Calabres Italian Meatballs & Tomato Sauce
Posted By: 24mod12
Subject: Calabres Italian Meatballs & Tomato Sauce
Date Posted: 11 May 2006 at 11:02
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5 cloves garlic peeled and chopped,1/4 cup dried parsley flakes, 1 cup progresso italian seasoned breadcrumbs,about a cup of grated romano cheese;mix dry ingredients then add 3 lbs ground beef and thoroughly mix together with 1 or 2 beaten eggs and a splash of milk if the mixture is too dry then roll into balls about 1.5 inches in diameter.We zap them in the microwave til about done or one can fry them or bake them in an oven then add them to the sauce.My family sauce starts out with approx 1/3 cup of olive oil in a 12 qt heavy stainless steel pot, add 5 cloves of garlic peeled & sliced cook until soft over low heat,add several 28 oz cans of plum tomatoes that have been blenderized to fill the pot til about 3/4 full,add a 28oz can of puree and we used a couple of packets of splenda to cut the acidity or sugar;we also add several fresh basil leaves that have been ripped then we slowly cook the sause til done;keep the flame low making sure it doesn't scorch stirring often,when the sauce is hot add the cooked meatballs and cooked italian sausage and continue cooking til done. We serve it on pasta or use it to make lasagne or for hot meatball and sausage sandwiches.We sprinkle the pasta with red pepper flakes,some olive oil and grated romano cheese or parmesian. Other ground meat could be used to make the meatballs and we use the meatball recipe to make meatloaf.
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