Meatballs
For every lb. of chopmeat, add:
- ½ cup of breadcrumbs
- ¼ cup of grated locatelli cheese
- ¼ cup of water
- 2 eggs
- salt, pepper, & parsley
Mix in a large bowl and form into balls (about the size of a billiard ball)
Brown in a little olive oil (the meat does not need to be cooked through yet)
Sauce
Brown an onion in a little olive oil. Add (2) 28oz. cans of crushed tomatoes. Add salt, pepper, & fresh basil. Add meatballs and cook on a low flame for 1 ½ hours.
Stir occasionally so it doesn't stick.