Polpette al Sugo (Meatballs with Tomato Sauce)

• 1 pound Ground Beef
• 1 whole Egg
• 1 Tablespoon Nutmeg
• 1 cup Bread Crumbs/crumbled Bread
• 1 cup Parmesan Cheese, Grated
• 1 teaspoon Black Pepper
• 3 Tablespoons Italian Parsley, Chopped
• 5 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 3 cloves Garlic, Chopped
• 1 can Cento Diced Tomatoes, 20 Oz. Can
• 18 cups Capers
• 1/2 cups Pitted Kalamata Olives, Whole

1. Combine ground beef through parsley in a food processor and pulse for 2-3 minutes until well-mixed.
2. Refrigerate for one hour.
3. Heat olive oil in a skillet over medium heat and add chopped onion and garlic.
4. Stir and cook until onion turns translucent, then add tomatoes, capers and olives.
5. Bring to a simmer.
6. Form small round balls with meat mixture and add the balls into the tomatoes in the skillet.
7. Cook for about 20-30 minutes or until meat is no longer pink and sauce has reduced.

ground beef, egg, nutmeg, bread crumbs, parmesan cheese, black pepper, italian parsley, olive oil, onion, garlic, cento, capers, olives

Taken from tastykitchen.com/recipes/main-courses/polpette-al-sugo-meatballs-with-tomato-sauce/ (may not work)