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Continued: Recipe: Meatballs and tomato sauce

  • Article by: , Wire services
  • Last update: February 13, 2013 - 4:05 PM

In a large, heavy-bottomed skillet, bring tomato sauce to a fast simmer.

Put the bread cubes in a medium bowl and pour the milk over. Set aside.

In the bowl of a countertop mixer fitted with a paddle or dough hook, combine the beef and the eggs. Grate the garlic over the bowl with a microplane. Add in grated pecorino, toasted pine nuts, parsley, salt and pepper. Mix briefly just to combine.

Add the milk-soaked bread cubes to the meat mixture and mix for about 1 minute until it comes together, but still has some texture and moisture.

Form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball. Gently add the meatballs to the sauce and bring to a boil. Lower heat to a simmer and cook for 25 to 30 minutes or until meatballs are cooked through.

Top the meatballs with parsley leaves, freshly grated pecorino and a drizzle of extra-virgin olive oil.

Nutrition information per each of 15 meatballs, with sauce:

Calories 217 Fat 13 g

Sodium 360 mg Carbohydrates 12 g

Saturated fat 4 g Calcium 140 mg

Protein 14 g Cholesterol 73 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 other carb, 2 medium-fat meat, ½ fat.

Basic Tomato Sauce

Makes 4 cups.

• 1/4 c. extra-virgin olive oil

• 1 large onion, cut in 1/4 -in. dice

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