Have you been wondering what I’m going to do with all that stuff I canned and froze this summer? Me, too! In honor of this problem, and my basement full of food, we have a new category of post: Stuff made from preserved foods. We inaugurate this category with a messy throwback: meatballs. Mmmmmm. Meatballs.

Meatballs with Homemade Canned Tomato Sauce

1 lb ground beef
1 lb ground pork
1 c. bread chunks
3 eggs
1 onion, chopped
1 small head of chard, with the leaves shredded
3/4 c. hard Italian cheese, like Parmesean or pecorino romano
A handful of basil
1 T olive oil
1 pint homemade canned tomato sauce*

1) Combine everything but the olive oil and the sauce and mix it well, by hand. Form the mixture into 1-inch meatballs.

2) Gently brown the meatballs in a non-stick pan and transfer them to a crockpot.

3) Pour the sauce over the meatballs and cook on high for about 5 hours.

Viola! Meatballs! Serve them over pasta, or put them in sandwiches. Even better the next day.

*Eep! Apparently I never actually wrote that post on tomato sauce. So, use your favorite version or—if you’re really desperate—use commerical. I made about a dozen jars from 25 pounds of tomatoes earlier this summer. Sadly, the time for making anything from 25 pounds of tomatoes is over for this year. So sorry.

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