This is takes a little time which you can reduce if you buy store bought tomato sauce. However, it is a very healthy fulfilling dish which I particularly enjoy in the winter as the dark nights start rolling in earlier. Of course served with the one and only spaghetti!
For Italian Meatballs
- 1lb ground beef
- 1lb ground veal
- 3 cloves garlic, minced
- 2 eggs
- 1 cup freshly grated Romano cheese
- 1 1/2 tbsp chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 1/4 cups lukewarm water
- 1 cup sunflower oil
- 2 tbsp oregano for garnish
For Tomato Sauce
- 1 lb tomatoes
- 5-6 sundried tomatoes
- 2 cup water
- Combine beef and veal in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
- Heat sunflower oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
- To make the tomato sauce, boil the tomatoes for a couple of minutes on the stove. Take off and let cool and then peel the skin.
- Add the peeled tomatoes and sundried tomatoes to the 2 cups of water and let them simmer for 40-50 minutes. When the water has mostly evaporated it should make a thick tomato soup which can be seasoned as per taste.
- Place a ladle of the thick tomato soup on plate and several meatballs on top.
- Garnish with oregano.