#1. In a large pot, sauté 304 minced garlic cloves in 1 TBSP. oil. Add 28 oz. can crushed tomatoes and 2 small 8 oz. cans of tomato sauce. Rinse cans with small amount of water and add to sauce. Add one large onion, scored (cut like an apple), 1 tsp. salt, ½ tsp. pepper, 1 ½ tsp. dried leaves. Simmer while you make meatballs.
#2. In a large bowl, place 1 lb. hamburger meat and 2 slices of bread, broken into small breadcrumbs. Mush with milk, enough so that the bread looks wet. Add 1 egg, 1 tsp. salt, ½ tsp. pepper, 1/8 cup onion flakes, and 2 Tbsp. chopped parsley. Mix and shape into meatballs. I add them to the sauce as they’re formed. When all the meat is formed into balls and placed in the sauce, bring sauce to boil. Then lower to simmer and cook for 2-3 hours. Stir occasionally.
* I usually double the meatball recipe and triple the sauce. This recipe freezes well.
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