Sauce Yield: About 4 1/2 cups

Meatball Yield: About 55 meatballs

Source Date: February 12, 2008

Sauce: Olive oil - amount not specified
Sauce: 1 small onion
Sauce: 4 cloves garlic
Sauce: 1 (12-ounce) can tomato paste (source note: the one that is the size of a soup can)
Sauce: 2 1/2 cans water
Sauce: 1 1/2 teaspoons salt
Sauce: 1/4 teaspoon black pepper
Sauce: 1/4 teaspoon crushed red pepper
Sauce: 1/8 cup sugar (Cara notes she adds more because she likes a sweet sauce)
Meatballs: 5 pounds ground meat
Meatballs: 1 cup chopped onion
Meatballs: 1 cup chopped celery
Meatballs: 1/2 glass water
Meatballs: 1/2 cup Italian breadcrumbs
Meatballs: 1 cup Parmesan cheese
Meatballs: 1/4 cup garlic
Meatballs: 1/2 bunch green onions, chopped
Meatballs: 3/4 bunch parsley, chopped
Meatballs: 1 1/2 teaspoons salt
Meatballs: 1 1/2 teaspoons pepper
Meatballs: 6 eggs

Sauce: Chop or mince the onion and garlic. Sauté in olive oil for about 10 minutes.
Sauce: Add tomato paste and water; stir well. Increase the heat and add the remaining sauce ingredients.
Sauce: When boiling, reduce heat to low and simmer 45 minutes to 1 hour. The source says it is best if refrigerated overnight.
Meatballs: Mix all meatball ingredients together and form about 55 meatballs.
Bake the meatballs for 45 minutes. The source does not give a baking temperature.
When ready to finish cooking, add the meatballs to the sauce and cook over medium heat for another 45 minutes.

Original recipe/source: Cara Hamilton.
Source date shown on the Nederland ISD email printout: February 12, 2008.
Sauce yield: about 4 1/2 cups. Meatball yield: about 55 meatballs.
Cara notes that when making meatballs for her family she uses about 1 pound of ground meat and adjusts the other ingredients accordingly.

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