Meatball's And Sauce A' Los Ayon's

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb ground chuck
• 1 tablespoon crushed red pepper flakes
• 4 ounces . dried breadcrumbs
• 4 large eggs
• 4 ounces whole milk
• 6 ounces grated romano-piccorini cheese
• 3 ounces grated spanish onions
• 2 ounces finely diced fresh garlic
• 2 ounces finely chopped fresh italian parsley
• 2 ounces finely chopped fresh basil leaves
• 6 ounces olive oil (not extra-virgin)
• 12 garlic cloves, finely sliced
• 2 medium spanish onions, finely diced
• 2 (28 ounce) cans imported crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large handful julienne fresh basil leaf

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a baking sheet with olive oil cookinf spray.
• 3 mix ground chuck, bread crumbs, eggs, milk, grated romano cheese, spanish onion, diced garlic, italian parsely, basil leaves and mix thoroughly in large bowl.
• 4 if mixture seems a little loose add more bread crumbs.
• 5 roll meatballs loosely about the size of a golf ball and place on baking sheet.
• 6 place into pre-heated oven for approximately 35 to 40 minutes.
• 7 meanwhile prepare sauce.
• 8 in medium saucepan over medium heat, add oil.
• 9 once heated add onions and garlic to the pan.
• 10 cook over medium heat until soft and lightly brown.
• 11 next add the canned crushed tomatoes, salt and pepper and stir.
• 12 allow the sauce to come to a simmer and cooke for 20 minutes.
• 13 remove from the heat and add the julienne basil.
• 14 in servin bowl add any pasta, pre-cooked and drained.
• 15 add a serving spoon of sauce, lift pasta with fork for sauce to fall to bottom.
• 16 add 4 meatballs, a serving spoon of sauce and top with freshly grated romano-piccorini cheese.
• 17 decorate with fresh basil leaves, finely chopped.