It's been a while

This is one I just did for our Sunday dinner. I hope you will give it a try and let me know what you think. I will have to add  a picture at a later date. I am having internet issues today.

SAUCY BALLS

SAUCE –

1 SM CAN TOMATO PASTE

1 SM CAN DICED TOMATOES OR 3 FRESH TOMATOES DICED

1 ONION, DICED

2 – 3 CLOVES GARLIC, MINCED

2 TSP BASIL

2 TSP OREGANO

S & P TO TASTE

2 TBSP SUGAR

WATER

PUT ALL INGREDIENTS EXCEPT HERBS INTO POT AND BRING TO BOIL. YOU WANT TO START WITH JUST ENOUGH WATER TO COVER THE TOP OF THE TOMATOES, GRADUALLY ADDING MORE AS NEEDED. ONCE IT BEGINS TO BOIL YOU CAN REDUCE THE HEAT TO LOW AND LET IT SIMMER. CHECK IT PERIODICALLY AND STIR. WHEN IT GETS THICK, ADD A LITTLE WATER AND STIR WELL. LET SIMMER LIKE THIS FOR APPROXIMATELY 1 – 2 HOURS. THE LONGER IT SIMMERS THE MORE THE FLAVORS WILL BLEND. ADD THE HERBS AT THE END OF COOKING TIME. THE AMOUNT OF WATER YOU USE WILL DETERMINE HOW THICK OR THIN YOUR SAUCE IS. KEEP IN MIND THAT THE COOKING PROCESS IS A THICKENER.

MEATBALLS –

1 LB EACH OF:

GROUND TURKEY

GROUND BEEF

GROUND ITALIAN SAUSAGE

1 SM ONION, DICED

1 EA. GREEN AND RED BELL PEPPER, DICED

SALT

PEPPER

1 CUP ITALIAN BREADCRUMBS, PLUS ADDITIONAL FOR ROLLING

1 EGG

2 TSP. BASIL

2 TSP. OREGANO

2 TSP. GARLIC POWDER

MIX ALL INGREDIENTS TOGETHER AND FORM INTO BALLS. (YOU CHOOSE THE SIZE) ROLL EACH BALL IN BREADCRUMBS TO COAT. BAKE AT 350° FOR 1 HOUR. YOU CAN ALSO DO A QUICK FRY TO GET A CRUST ON THE OUTSIDE BEFORE BAKING. CHECK FOR DONENESS AND SPOON INTO SAUCE. SERVE AND ENJOY!

~Teresa