Old-Fashioned Meatballs in Red Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes twelve 2 1/2-inch meatballs
- 2 eggs, lightly beaten
- 1/2 pound sweet italian sausage
- 1/3 cup plain dry bread crumbs
- 1/3 cup grated pecorino romano cheese
- 2 large garlic cloves, minced
- Carbohydrate 6 g(2%)
- Cholesterol 63 mg(21%)
- Fat 11 g(17%)
- Fiber 1 g(3%)
- Protein 13 g(25%)
- Saturated Fat 4 g(22%)
- Sodium 283 mg(12%)
- Calories 173
Preparation Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot. A note from Gourmet's food editors:We substituted ground sirloin for the ground round in this recipe and added 1/8 teaspoon salt to the meat mixture and 1/8 teaspoon salt to the sauce. We recommend baking the meatballs in a 13- by 9-inch glass baking dish until they are just cooked through, 18 to 22 minutes.
Preparation Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot. A note from Gourmet's food editors:We substituted ground sirloin for the ground round in this recipe and added 1/8 teaspoon salt to the meat mixture and 1/8 teaspoon salt to the sauce. We recommend baking the meatballs in a 13- by 9-inch glass baking dish until they are just cooked through, 18 to 22 minutes.
