Italian Meat Balls With Sauce
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Tablespoon|
|Potato flour/Brown rice flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Beef||1 1⁄2 Pound|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Cheese||1⁄3 Cup (5.33 tbs) (Romano/Parmesan)|
|Onion||1 , chopped|
|Olive oil||2 Tablespoon|
|Tomatoes||3 Cup (48 tbs) (Fresh / Canned)|
|Tomato puree||2 Cup (32 tbs)|
|Oregano||1 Teaspoon, crushed|
|Basil||1⁄4 Teaspoon, crushed|
|Salt||1 1⁄2 Teaspoon|
Saute minced onion and garlic in one tablespoon oil until golden but not brown.
In a small mixing bowl, combine potato or brown rice flour, cornstarch and water, making a smooth paste.
Add beaten eggs and mix thoroughly.
In a large mixing bowl, combine meat, sauteed onion and garlic.
Next add beaten eggs and starch mixture, then wheat germ, minced parsley, salt, pepper and grated cheese.
Mix ingredients thoroughly.
Form meat mixture into balls about two inches in diameter.
Brown meat balls under broiler, turning them as they brown.
Remove and set aside.
In a 4 quart container, saute onion and garlic in olive oil until golden but not brown.
Stir in tomatoes, tomato puree, oregano, basil, salt and honey.
Simmer sauce, uncovered for thirty minutes.
Add browned meat balls and continue to simmer oil and vinegar five minutes longer; adjust seasonings.