Old Fashioned Meatballs In Tomato Sauce
|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Stalk celery||1 , diced|
|Hot pepper||1⁄2 Small, chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Canned tomatoes||28 Ounce, drained and chopped (1 Can)|
|Parsley||1 Tablespoon, chopped|
|Canned tomato paste||5 1⁄2 Ounce (1 Can)|
|Beef stock||1⁄2 Cup (8 tbs), heated|
|Lean ground beef||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Chili powder||1⁄4 Teaspoon|
|Egg white||1 , beaten|
|Onion||1 , finely chopped|
|Sunflower oil||1 Tablespoon|
|Brown sugar||1 Pinch|
? Heat olive oil in nonstick saucepan over medium heat. Add chopped onion, celery, hot pepper and garlic; cook 4 to 5 minutes over medium-low heat, covered.
? Stir in tomatoes, dash of salt and pepper, brown sugar, oregano, basil, parsley, tomato paste and beef stock. Bring to boil and continue cooking 25 minutes over medium heat, uncovered.
? Meanwhile, place beef and veal in food processor. Add chili powder and season with pepper. Process 15 seconds.
? Add egg white and blanched onion; process until meat forms a ball. Shape mixture into small meatballs about 1 in (2.5 cm) in diameter.
? Heat sunflower oil in nonstick frying pan over medium-high heat. Add meatballs and cook 7 to 9 minutes, depending on size. Turn to brown all sides and season once during cooking.
? Discard excess fat from meatballs, then add to tomato sauce. Simmer 5 minutes before serving over hot pasta.