Meatballs In Tomato Sauce
|Minced beef||1 Pound|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
|Oil||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm)|
|Chopped canned tomatoes/1 cup fresh skinned, chopped tomatoes||1 Cup (16 tbs)|
|Tomato paste||3 Tablespoon|
|Tomato sauce||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Mix ingredients for Meatballs together.
With moist hands shape mixture into balls the size of a large walnut.
Heat 1/2-inch oil in a heavy frying pan and fry meatballs quickly, browning all over.
Lift out and drain.
To make Tomato Sauce, drain off all but 2 tablespoons oil from frying pan used for meatballs, add onion and garlic and saute over a low heat until onion is soft.
Stir in remaining ingredients.
Bring to boil and pour over meatballs in saucepan.
Cover and simmer 1 hour.