Title: Italian Meatballs
Categories: Meat Pasta
Yield: 8 Servings

1 1/2	lb	Ground beef
1	lb	Loose italian sausage meat
1	lg	Egg
1/2	c	Dry bread crumbs (pre-packaged)
1/4	c	Parmesan cheese; grated
1/4	c	Italian parsley; fresh, minced
		; --or--
2	tb	Dried parsley
1/3	c	Milk
2	tb	Onion; minced fine
2	lg	Garlic cloves; minced fine
1/2	ts	Basil
1/2	ts	Oregano
1	ts	Caraway seeds
1/4	ts	Nutmeg; ground
1/2	ts	Salt & pepper (to taste)
1/2	ts	Red pepper flakes; or more, (optional)
28	oz	(or more) good tomato sauce of your
		; choice

Mix all ingredients until well blended (a kitchen aid with a dough hook works well).

Shape into golf ball sized meatballs and place on a roasting pan. Brown in a preheated 375ø oven for 20-25 minutes.

Transfer meatballs into a quart of good quality hot tomato sauce in a large pan and simmer for another 1/2 hour until done. The longer they simmer in the sauce, the better they will taste.

Makes approximately 24-36 golf ball sized meatballs.

Serves 6-8 with pasta.

Cooled meatballs may be frozen after the baking step and added to sauce at another time.

NOTES : A+ I typically make this using "mild" sausage meat. If you like the hotter things in life you may want to try to make this with "hot" italian sausage or try adding some red pepper flakes. The meatballs are even better the next day when reheated. Posted to MM-Recipes Digest V4 #5

Recipe by: Mitch

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