1 pound lean ground beef
2 tablespoons chopped onion
1 clove garlic, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano
3/4 teaspoon salt
Dash black pepper
2 tablespoons grated Parmesan cheese
In a medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon or melon ball scoop, shape mixture into small balls (makes approximately 30 3/4-inch balls).
Pour enough vegetable oil into the bottom of a skillet to lightly coat the skillet. Brown meatballs in the oil over medium-high heat. Remove and drain.
2 cans (14.5 ounces each) petite diced tomatoes
1 can (28 ounces) Furmano's Crushed tomatoes (preferably with basil, if you can find it)
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 bay leaf (remove after cooking)
1 cup Chianti or Cabernet Sauvignon
In a large Dutch oven over medium heat, combine all ingredients. Stir. Add meatballs. Bring to a boil; reduce heat to low and simmer, uncovered, one and a half hours, stirring occasionally.