Meatballs In Tomato Garlic Sauce

Meatballs
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 c. + 2 T. olive oil
2 lb. ground beef (not lean)
1/2 lb. ground pork (not lean)
2/3 c. fine dry bread crumbs
2 1/2 t. salt
1/4 t. freshly grated nutmeg
1/4 c. minced fresh parsley leaves

Sauce
4 large garlic cloves, minced
1 T. olive oil
1 (33 1/2 oz) can whole tomatoes, including juice
3/4 t. dried oregano, crumbled

In a 9" heavy well-seasoned skillet (perferably cast-iron) cook onion and bell pepper in 2 T. oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 T. oil over moderately high heat until hot, but not smokingand brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 T. oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.

In a heavy kettle (at least 6 qts.) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 sec. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.

Add meatballs and simmer, cover gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seem thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be maid 2 days ahead, cooled, uncovered and chilled covered. Reheat meatballs before serving.

We were on the crash course to the party. I short cut through this recipe by using some store bought meatballs and the combination was very good. In fact the kid enjoyed them for lunch the rest of the week.