Italian Meatball Recipe

Meatballs are one of the most popular Italian dishes. They can be made with beef or pork, or a mixture of the two, and they are often served in a rich, tomato-based sauce. Meatballs are a delightful entree and they go well with a side salad and perhaps some Italian bread.
The following recipe serves ten people and it is so easy to make. This is an authentic Italian recipe and you will see that you do not need any kitchen appliances or gadgets. The tomatoes are squashed with your hands. The meat mixture is combined using your hands and the meat balls themselves are shaped with your hands. This is a very hands-on recipe and being able to feel the food as you prepare it adds something special to the cooking experience.
Not all meatballs are cooked in a sauce and you can fry meatballs and serve them with a sauce on the side if you like but the following recipe combines one of the best sauces with the best meat recipe for an outstanding result.
The meatballs cook slowly for three hours in the sauce, to let them cook slowly and stay succulent and to let the ingredients in the sauce blend well and maximize their flavors. If you are more familiar with canned, readymade meatballs that homemade ones, this recipe will take your breath away. You can get good meat balls in an Italian restaurant but why pay those prices when you can make the exact same dish in the comfort of your own kitchen?
What you will need:

• 1 egg
• 1 lb ground beef
• 1/2 teaspoon garlic powder
• 1/4 cup grated parmesan
• 1/2 teaspoon black pepper
• 1/4 cup milk
• 1 teaspoon oregano
• 1/2 cup breadcrumbs
• 1 tablespoon fresh parsley
• 1/2 teaspoon salt

For the sauce:

• 2 cloves garlic
• 2 tablespoons white sugar
• 2 cans tomato puree, 28 oz each
• 1 teaspoon salt
• 1 teaspoon basil
• 28 oz can peeled plum tomatoes
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon black pepper
• 1 diced onion
• 6 cloves
• 1/4 cup grated mozzarella

How to make them:First make the sauce. Saute the garlic and onion in the olive oil. Put the plum tomatoes in a big bowl and squash them with your hands. Combine the egg, ground beef, garlic powder, parmesan, pepper, milk, oregano, breadcrumbs, parsley, and salt in a big bowl using your hands.
Roll the mixture into golf ball sized balls. The meat needs to be firmly packed so they will hold their shape but not compressed, so that they will have a good texture. Add all the sauce ingredients to a big pot and drop in the meat balls. Simmer the mixture for three hours or until the meatballs are cooked and the sauce is aromatic and flavorful.
(By  KC Kudra )