|1 tbsp minced onion|
|1 pound(s) raw lean ground beef (sirloin)|
|1 large egg(s), beaten|
|1/4 tsp red pepper flakes|
|3/4 tsp table salt|
|1 Tbsp parsley, fresh, finely minced (or 1/2 tsp Italian seasoning) |
1/4 cup seasoned bread crumbs or rolled oats
|1/4 cup(s) canned beef broth, or chicken broth|
|1/4 cup(s) white wine|
- Soak onions in the broth/wine and add to a large mixing bowl. Then add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning) and crumbs/oats; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
- Bake meatballs on 375, about 20 minutes. Yields about 6 meatballs per serving.
The BEST creamy tomato sauce EVAH:
1 can tomato paste
1 can tomato sauce
1/2 tsp celery salt
2-3 large basil leaves, chiffonaded (is that a word?)
6 ounces 2% evaporated milk
Stir all ingredients together over very low heat until heated through and slightly thickened.