Meat Balls With Sauce

Course : Beef
Serves: 4 - 6
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3 pounds meat -- (2 lb. beef and 1/2 lb. pork and 1/2 lb. veal -- grind twice)
6 large eggs
3/4 cup parmesan cheese
1 clove garlic
1 teaspoon red pepper
1/2 cup parsley -- chopped fine
1 loaf italian bread -- soaked in water and squeezed
1 tablespoon sweet basil
1 teaspoon salt and pepper to taste
1 teaspoon oregano

Preparation / Directions:

Sauce: 1/4 c. oil 1 onion, chopped fine 1 clove garlic, chopped fine 2 Tbsp. parsley 1/4 lb. ground beef 3 (12 oz.) cans tomato paste 1 large can tomato puree 1 qt. water (maybe a little more) Saute onion and beef in oil. Add garlic. Cook until beef is done. Add remaining ingredients; cook 2 hours. Mix all ingredients for meat balls; place in sauce. Do not fry. Simmer at least 2 hours, part of time with saucepan covered. It will stick easily, therefore you need to stir. You may make meat balls smaller and cut down on sauce if you want to use them as cocktail food. If used as the latter they may be placed in chafing dish or crock pot.

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