My Dad gave me a great gift when I was 12 years old. He taught me how to make sauce and meatballs. He was the chef in our home and a hot meal was on the table every day at 4pm. It was called supper, accompanied with a stack of white bread and butter.
Through the years I have been adjusting the recipe, incorporating fresh ingredients. Whole fresh tomatoes have replaced the canned tomatoes and fresh garlic has replaced garlic powder. Although his recipe was wonderful, I opt for market fresh ingredients and am forever changing the recipe. This time I was inspired by Jamie Oliver. He incorporated fresh rosemary into his mini meatballs. What an interesting idea. If you chose to use Jamie’s recipe, be careful to mix ingredients until they are just combined, otherwise you will end up with overly tough meatballs. Speaking from experience…..
I chose ground beef for this dish, a small amount, for tonight I am cooking for one. I mixed in finely shredded carrot, fresh chopped rosemary, chopped garlic, red onion and salt and pepper. Shredded carrot and other vegetables are always found with in my dishes. It was meant to encourage my son Colby to eat his vegetables. I put vegetables where you would least expect them.
Back to meatballs…..mix the ingredients just til combined, form cute little meatballs, place them on a baking dish and into an oven at 325 degrees. Cook just til browned and finish them off in a delicious red sauce. Serve over angel hair pasta and top with fresh grated Parmesan.
3 FRESH RIPE TOMATOES DICED
2 MED CAN TOMATO SAUCE
1 SMALL CAN TOMATO PASTE
2 CLOVES GARLIC MINCED
2 TBS OLIVE OIL
1 SMALL ONION CHOPPED
1 TBS FRESH THYME
1 TBS FRESH OREGANO
2 TBS FRESH CHIFFONADE OF BASIL
S & P
SAUTE THE ONION & FRESH TOMATO OVER MEDIUM HEAT. ADD THE GARLIC AND FRESH HERBS. ADD THE TOMATO PASTE AND STIR. ADD THE TWO CANS OF TOMATO SAUCE AND S & P TO TASTE. ADD MEATBALLS AND SIMMER GENTLY OVER LOW HEAT FOR ONE HOUR.