Friday, February 4, 2011

The most fabulous meatballs and creamy tomato sauce EVAH

Taken from the WW website and altered with that "special touch".  Actually, the sauce is all me.  Meatballs are ww.


  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.

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