• 8servings
  • 75minutes
  • 512calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb ground chuck

  2. 1/2 cup fresh breadcrumbs (4 ounces) or 1/2 cup dried breadcrumbs (4 ounces)

  3. 4 large eggs

  4. 1/2 cup whole milk

  5. 3/4 cup grated romano cheese (6 ounces)

  6. 1/3 cup grated Spanish onion (3 ounces)

  7. 1/4 cup finely diced fresh garlic (2 ounces)

  8. 1/4 cup finely chopped fresh Italian parsley (2 ounces)

  9. 1/4 cup finely chopped fresh basil leaf (2 ounces)

  10. 6 ounces olive oil , not extra-virgin

  11. 12 garlic cloves , finely sliced

  12. 2 medium Spanish onions , finely diced

  13. 2 (28 ounce) cans imported crushed tomatoes

  14. 1 teaspoon salt

  15. 1/2 teaspoon white pepper or 1/2 teaspoon black pepper

  16. julienned fresh basil leaf (a large handful)

Instructions Jump to Ingredients ↑

  1. For the meatballs:.

  2. Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.

  3. Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

  4. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

  5. To make the sauce:.

  6. In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

  7. Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!


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