- Level: Easy
- Total: 1 hr 50 min
- Prep: 50 min
- Cook: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 558
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 120 mg
- Sodium
- 531 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 50 min
- Cook: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 558
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 120 mg
- Sodium
- 531 mg
Ingredients
Meatballs:
Directions
- Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
- Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
Meatballs:
Yield:
60 meatballs
- Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.
