Take 2 cans of whole peeled tomatoes and drain out and reserve the liquid.
To this base sauce (tomato juice) add dry basil, dry oregano, red wine or sherry vinegar, sugar, and red pepper flakes.
Place diced onions, carrots, and celery along with the canned tomatoes and some capers in a roasting pan and place under the broiler. You will need to stir about every 5 minutes for a total of 20 minutes of cook time, so set those timers.
Now onto the MEATBALLS!!! – The STAR of this show.
Combine ground beef (see previous post about grinding your own meat at home), with carrots, onions, and spices.
This recipe comes from a meatloaf recipe that is then turned into meatballs.
Brown the meatballs. Once browned add in the sauce that has been fully cooked down. (picture not shown, sorry)
Let all of this simmer together for a bit and then you are ready to serve.
Finished product!
The sauce was pretty good, great flavor, but a bit too chunky for my taste, maybe if we grated the ingredients like we did for a recent Shepard’s Pie recipe we did.
Again, the carrots in the meatballs were too big and added a weird crunch because they did not cook all the way through.
Not sure this is a recipe we will make again. Sad.
UPDATE: PETER REMINDED ME THAT WE DID NOT FOLLOW THE RECIPE AND DIRECTIONS EXACTLY AND THIS IS WHAT RESULTED IN OUR FAILURE. WE NEED TO TRY THE RECIPE AGAIN AS DIRECTED AND WILL REPORT BACK. SORRY.











































