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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Sauce: | 2. empty 2 cans of whole tomatoes into a food processor and puree. | 3. add in dried herbs and spices (oregeno, basil, bay leaves, garlic). | 4. Place contents from food processor into large stock pot. | 5. Place on medium low heat and simmer. | 6. add sugar to sauce mixture. | 7. Cut sausage into halves and brown (do NOT cook throughly) over medium heat in olive oil. | 8. Add diced onion into stock pot. | 9. Remove browned sausages from skillet (discard oil) and add into sauce mixture in stock pot. | 10. Prepare meat balls: | 11. in large bowl combine meat, oregano, basil, salt, pepper, and garlic powder. Hand mix until combined well. | 12. Add in egg and cracker crumbs or bread crumbs. Combine well. | 13. Add in parsley, combine well. | 14. Roll into meatballs. | 15. Drop RAW meatballs into sauce. In order for meat to cook through throughly they must remain in simmering sauce for a minimum of 40 minutes. Be careful not to stir sauce to vigorously during first 20-30 minutes as that may break up your meatballs, just stir enough to make sure meatballs are completely submerged in sauce. Once 40-50 minutes has elapsed sauce should be ready to eat, as the meat should be cooked. I prefer allowing sauce to simmer on low heat for a 2-4 hours, as the longer this sauce cooks the better it tastes. The meat also absorbs more flavor from the sauce itself. As long as you cook meats at least 40-50 minutes in sauce mixture you should be fine. This does however change based on the size of the meatballs you make. I make ones around the size of a golf ball. Larger meatballs take longer to cook. You can always take one out and cut it in half to see if they are cooked through throiughly. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
onion	1		diced	-	-	-	-
italian sausage	4	links	sweet	1563.92	2.938	64.41	141.6116
olive oil				-	-	-	-
oregano	1/8	teaspoon		0.3312	0.0862	0.0112	0.0054
basil	1/8	teaspoon		0.0254	0.0029	0.0035	0.0007
bay leaf	1/8	teaspoon		0.2348	0.0562	0.0057	0.0063
garlic	1/2	teaspoon	minced minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
salt pepper				-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb cracker crumb	1/3	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oregano	1/4	teaspoon		0.3312	0.0862	0.0112	0.0054
basil	1/8	teaspoon		0.0254	0.0029	0.0035	0.0007
parsley flake	1/8	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.