Recipe courtesy of Gourmet Magazine
Save Recipe Print
2 hr
15 min
1 hr 45 min
8 to 10 servings




Make the Meatballs: In a large bowl soak bread crumbs in milk 10 minutes. Finely chop onions.

Add onions and remaining meatball ingredients except olive oil o bread crumb mixture and with your hands blend together until just combined well (do not over mix).

Form mixture into walnut-size balls and arrange on large trays or baking sheets.

In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown meatballs in batches without crowding, shaking skillet to maintain round shape and adding remaining oil as necessary. Transfer meatballs as browned (and any browned onions that fall from meatballs) with a slotted spoon to a 7 to 8 quart heavy kettle.

Make the Sauce: In a large sieve set over a bowl drain tomatoes, reserving juice, and chop.

To meatballs add chopped tomatoes with reserved juice, garlic, and oregano and simmer, covered, 30 minutes. Transfer meatballs with a slotted spoon to a bowl and keep warm, loosely covered with foil. Briskly simmer sauce until

reduced to about 2 cups, about 25 minutes. Season sauce with salt and pepper

and gently stir in meatballs. (Meatballs in sauce may be made 3 days ahead

and cooled completely, uncovered, before being chilled, covered. Reheat

meatballs in sauce before serving.)

Gently stir parsley into meatballs and sauce.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Puttanesca Sauce

Roast Beef with Spicy Parsley Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories