Fresh Tomato Sauce and Meatballs / Meatball subs

Spaghetti and Meatballs...yum.

Meatball sub..yum.

This recipe is from the Penzeys Spice catalog. Check out their website for other recipes or to look at a catalog: http://www.penzeys.com/

Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1/3 cup olive oil
5 cups fresh tomatoes, peeled and chopped (6-8 large tomatoes) [I did not peel them. I didn't even chop them particularly well. They still turned out well.]
1 t. salt
1 t. sugar
1 T Hungarian sweet paprika (I used 2 t. regular paprika)
1 t. California basil
1 Bay Leaf
1-2 T Turkish Oregano
1/4 to 1/2 t penzeys Freshly ground pepper
1/2 to 1 t California Crushed red peppers
2 6oz cans tomato paste

Heat the oil in a Dutch oven or stock pot. Add the onions and garlic and cook until soft. Stir in the tomatoes, salt, sugar and spices. Add the tomato pasta. Heat slowly, stirring often. Bring to a simmer and cook for approximately 30 minutes. Add the cooked meatballs and continue cooking for 15 additional minutes.


Meatballs:
1/4 cup fresh bread crumbs
4 cloves garlic, finely minced (1 tsp. minced garlic)
1 egg
1/4-1/2 t. ground nutmeg
1 t. salt
1/2 t freshly ground pepper
1 lb. lean ground beef
1 T. flour for dusting

In a bowl combine the bread crumbs, garlic, egg and seasonings with a fork. Add the meat and mix well. Form into 1 inch meatballs and dust with flour. Heat a non-stick pan over medium-high heat. Add the meatballs and brown on all sides (don't add oil unless you have to to prevent sticking-then use use 1 T. Drain on paper towels. Add the meatballs to Fresh Tomato Sauce. Freeze extra meatballs separately for another time if not serving many people- allow 4-5 meatballs per person.

Serves 6-8 people.

You can also add sliced mushrooms after the first 1/2 hour of cooking the sauce.
This sauce, I think, is best over angel hair pasta.