Hy-Vee Recipes and Ideas

Directions

1. Step1

   For meatballs, combine crumbled bread slices and milk in small bowl; let stand for 10 minutes.

2. Step2

   Gently combine eggs, ground beef, Romano cheese, parsley, salt, pepper and garlic and soaked bread mixture in a large bowl. Do not overmix. Shape mixture into 2-in. balls with damp hands.

3. Step3

   Heat olive oil in a large nonstick skillet over medium heat. Working in batches, cook meatballs in skillet for 9 to 11 minutes or until meatballs reach 165 degrees, turning often. Drain on paper towels.

4. Step4

   For sauce, heat olive oil in a 6-qt. Dutch oven over medium heat. Add the onions and garlic. Cook for 4 minutes or until softened, stirring often. Squeeze whole tomatoes with hands to crush; add crushed tomatoes, tomato juices and bay leaf to Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, for 30 minutes.

5. Step5

   Remove and discard bay leaf. Stir in basil and parsley. Using a covered blender or immersion blender, blend tomato mixture until desired consistency. If using covered blender, return tomato mixture to Dutch oven. Stir in with salt and pepper. Add meatballs. Cook, covered, over medium-low heat for 15 minutes, stirring occasionally.