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Pasta with Meatballs Recipe


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     Pasta with Meatballs

Category   Entrees - Maindishes
Sub Category   None

1/2 pound ground veal and ground pork
1 pound ground beef
1 cup fresh white bread crumbs, 4 slices crusts removed, pulsed in food processor
1/4 cup seasoned (italian) dry breadcrumbs
2 tbsp chopped fresh parsley
1/2 cup grated parmesan cheese
2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1 extra large egg, beaten
vegetable and olive oil
olive oil
1 chopped onion
1 1/2 tsp minced garlic
1/2 cup good red wine
1 (28-ounce) can crushed tomatoes
1 tbsp chopped fresh parsley, salt and pepper to taste

Place the ground meats, both bread crumbs, parsley, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using both hands, lightly form the mixture into 2 inch meatballs.
Heat equal amounts of vegetable and olive oil in large skillet. Carefully brown meatballs IN BATCHES on all sides over medium- low heat. If the meatball is sticking, it is not ready to be turned...patience here. Remove the meatballs to drain on paper towel.
For the sauce combine, heat the olive oil in the same pan. Add onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 minute. Add the wine and cook on high heat, deglazing the pan, cook until most of the wine is evaporated, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper. Add the meatballs back in and simmer on low heat for 25 to 30 minutes, until the meatballs are cooked through. Serve on pasta of your choice, and top with parmesan.

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