Ingredients Jump to Instructions ↓

  1. 2 to 3 pork bones (neck)

  2. 2 cans (18 ounce) tomato paste

  3. 1 can (15 ounce) tomato sauce

  4. 2 pinches garlic powder

  5. 2 pinches oregano

  6. 1/2 teaspoon brown gravy sauce or 2 beef bouillon cubes Salt and pepper Meatballs

  7. 1 pound ground round

  8. 1 egg Italian bread crumbs Garlic powder Salt and pepper

Instructions Jump to Ingredients ↑

  1. Brown pork bones in butter. Add salt, pepper, and garlic powder. Cover with water and simmer for 30 minutes. Add tomato sauce and ½ can of water. Add tomato paste and ½ can of water (per each can of tomato paste). Add additional salt, pepper, and garlic powder to taste. Add oregano and brown gravy sauce. If too thick, add more water. Bring to a boil and turn heat down to a simmer for 1½ hours. If bitter, add a touch of sugar and salt. Remove bones before serving. To make meatballs: mix together meat, spices, egg, and enough bread crumbs to make the mixture hold together and soak up some of the moisture. Form into balls. If adding meatballs to sauce - place them, raw, in the sauce and cook 20 to 30 minutes.


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