Old-Fashioned Meatballs In Red Sauce
- 1 pound ground round (15 percent fat)
- 1/2 pound sweet Italian sausage
- 1/3 cup plain dry bread crumbs
- 2 eggs, lightly beaten
- 2 large garlic cloves, minced
- 1/3 cup grated Pecorino Romano cheese
- 1 3/4 cups canned crushed tomatoes in heavy puree
- 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 425u0b0F. 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.
ground round, sausage, bread crumbs, eggs, garlic, romano cheese, tomatoes
Taken from www.epicurious.com/recipes/food/views/old-fashioned-meatballs-in-red-sauce-232794 (may not work)