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Dolores's Meatballs with Chianti Tomato Sauce

Dolores's Meatballs with Chianti Tomato Sauce

Get Ready

Servings: Serves 6

Prep Time: 45 minutes

Cook Time: 85 minutes

Ingredients: Add ingredients to List

1 tablespoon olive oil
1 each small onion, diced
2 each Cloves garlic, minced
6 oz (one can) tomato paste
56 oz (2 28 oz. cans) crushed tomato
3 1/2 cup water
1/2 cup chianti
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano leaf
1/4 teaspoon salt, or to taste
1/4 teaspoon Black pepper, freshly ground, or to taste
2 tablespoon Fresh basil, chopped
2 lb meat loaf mix (meatballs)
3 each eggs (meatballs)
1 cup seasoned bread crumb (meatballs)
1/2 each small onion, grated (meatballs)
2 each Cloves garlic, minced (meatballs)
3/4 cup Parmesan cheese, grated (meatballs)
1/4 teaspoon salt, or to taste (meatballs)
1/4 teaspoon Black pepper, freshly ground, or to taste (meatballs)

directions:

1. Prepare the sauce. In a large pot, heat the olive oil over medium-high heat. Add onion and garlic and saute until onions are translucent, about 5 minutes. Add tomato paste and fry for 1 minute. Add crushed tomatoes, fill the empty can with water and add, and stir well. Stir in Chianti, sugar, dried basil, oregano, salt, and pepper until well mixed. Bring to a simmer, then lower heat and simmer for 1 hour.
2. While the sauce simmers, prepare the meatballs. Preheat oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray.
3. In a large bowl, combine all the meatball ingredients. Mix together and form into 2-inch meatballs; there should be 24 to 28 meatballs. Place on prepared baking sheet and bake about 35 to 45 minutes until well browned all over.
4. When meatballs are done, transfer them to the sauce and let simmer for at least 1 hour. Stir in fresh basil and serve plain or with spaghetti or linguine.
Source: Hannaford fresh Magazine, July - August 2011Recipe by Delores Farrington

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1 tablespoon olive oil  
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1 each small onion, diced  
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2 each Cloves garlic, minced  
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6 oz (one can) tomato paste  
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56 oz (2 28 oz. cans) crushed tomato  
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3 1/2 cup water  
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1/2 cup chianti  
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1 tablespoon sugar  
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1 teaspoon dried basil  
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1 teaspoon dried oregano leaf  
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1/4 teaspoon salt, or to taste  
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1/4 teaspoon Black pepper, freshly ground, or to taste  
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2 tablespoon Fresh basil, chopped  
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2 lb meat loaf mix (meatballs)  
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3 each eggs (meatballs)  
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1 cup seasoned bread crumb (meatballs)  
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1/2 each small onion, grated (meatballs)  
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2 each Cloves garlic, minced (meatballs)  
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3/4 cup Parmesan cheese, grated (meatballs)  
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1/4 teaspoon salt, or to taste (meatballs)  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon Black pepper, freshly ground, or to taste (meatballs)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 730 kcal (36%)
Calories from Fat 378 kcal (0%)
Total Fat 42 g (64%)
Saturated Fat 14 g (70%)
Cholesterol 225 mg (75%)
Sodium 1310 mg (54%)
Total Carbohydrates 44 g (14%)
Dietary Fiber 7 g (28%)
Protein 51 g (85%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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