1.5 pounds ground round (I used ground turkey)
1/4 cup finely shredded fresh parmesan cheese1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley1/4 cup tomato sauce
1 tsp dry mustard3/4 tsp. dried Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper2 garlic cloves, crushed
Preheat oven to 400F.
Combine all ingredients except cooking spray in a bowl and stir well. Shape mixture into 1.5 inch meatballs. Place on a broiler pan coated with cooking soray. Bake at 400 degress for 15 minutes of until done.
Best Red Sauce Evah
1 TBS EVOO
1/2 Cup Finely Chopped Onions
4 Cloves Garlic, Minced
1/4 cup red wine
28 oz. Diced or Crushed Tomatoes (I used crushed tomatoes)
1 Can Tomato Paste (6 oz)
1 1/2 cups chicken or beef broth (I used beef broth)
1/2 tsp red pepper flakes
1 tsp dried Oregano
2 Tbs Chopped Fresh Basil
3 Tbs Chopped Fresh Parsley
Salt & Pepper to taste
2-4 Tbs butter
Heat the EVOO in a large saucepan. Cook the onions until soft. Add the garlic, and cook until fragrant. Add the wine and reduce until almost completely evaporated. Stir in the tomatoes, tomato paste, broth and seasonings. Bring to a light boil. Reduce heat and let simmer for 15 minutes. At end of cooking, add butter 1 Tbs at a time to round out the flavors and cut the acidity, tasting as you go.