Meatballs in Tomato Sauce

Makes 8 servings (8 cups sauce, plus 16 meatballs)

Serve this Italian favorite over spaghetti. It also makes great meatball sandwiches, served with crusty hero rolls. It tastes even better a day later; make it ahead if you can and store it in the refrigerator for up to 3 days.

Ingredients

• 1 pound lean ground beef
• 1 egg
• ¼ cup chopped fresh parsley
• ¼ cup grated Parmesan cheese
• ¼ cup Original Malt-O-Meal ® hot cereal, uncooked
• ¼ cup milk or water
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 2 tablespoons olive or vegetable oil
• 1 (28-ounce) can diced tomatoes in juice
• 1 (28-ounce) can crushed tomatoes

Directions

1. In a large bowl, lightly combine the beef, egg, parsley, cheese, cereal, milk or water, garlic, and pepper. Let stand 10 minutes to moisten evenly. Shape mixture into 16 meatballs.
2. In a large nonstick saucepan or deep skillet, heat oil over medium-high heat. Cook meatballs, turning as needed, until well browned on all sides, 7-8 minutes. Transfer to plate.
3. Pour off all but 1 tablespoon of any oil remaining in the pan. Add tomatoes and meatballs; bring to just below boiling. Reduce the heat to low; partially cover and simmer, stirring occasionally, until meatballs are tender, at least 2 hours.

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