Here is a recipe for hearty meatballs you can serve over noodles or mashed potatoes. (You would just need to increase it for your needs tonight.)

Meatballs in Tomato Sauce
yield: Makes 4 servings
active time: 40 min
total time: 45 min

Ingredients

* 1 (28- to 32-oz) can whole plum tomatoes
* 2 garlic cloves, chopped
* 1 teaspoon dried oregano, crumbled
* 1 1/2 teaspoons salt
* 1/2 cup fine fresh bread crumbs
* 1/2 cup whole milk
* 1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
* 1 medium onion, coarsely grated
* 5 tablespoons chopped fresh flat-leaf parsley
* 1/4 teaspoon dried hot red pepper flakes
* 1 1/2 tablespoons vegetable oil

Preparation

Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.

While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.

Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.
Source(s):
http://www.epicurious.com/recipes/food/views/Meatballs-in-Tomato-Sauce-1060...


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