Try this classic meatball recipe - now served with a twist!

got this from wmn.ph

Ingredients:

MEATBALLS
2 cups fresh bread crumbs
1/2 cup Carnation Evap
1/4 cup water
400 grams ground round
100 grams ground pork
1 cup onion, minced
2 tablespoons garlic, minced
1/4 cup parsley, minced
1 tablespoon fennel seeds, ground
1 teaspoon Italian seasoning
2 tablespoons salt
1/2 teaspoon black pepper
2 pieces eggs, beaten

TOMATO SAUCE
2 tablespoons olive oil
2 cloves garlic, sliced
1 can crushed tomatoes, 28 oz. can
2 tablespoons tomato paste
6 pieces basil leaves
salt and pepper, to taste

Directions:

1. Place bread crumbs, milk and water in a medium bowl. Allow to steep for 3 minutes.

2. Add the ground meats, onion, garlic, parsley, fennel, Italian seasoning, salt and pepper.

3. Mix until just combined.

4. Add the eggs and mix until blended.

5. Cover bowl with a plastic film and allow mixture to rest for at least an hour.

6. To cook, using a 1 oz. scooper, scoop mixture and roll into balls.

7. Fry meatballs over medium heat in oil until browned and finish off cooking in the tomato sauce for another 5-7 minutes.

8. For tomato sauce: Place garlic and olive oil in large sauce pan.

9. Turn heat to medium and cook until garlic is soft and lightly browned.

10. Add the crushed the tomatoes and tomato paste.

11. Add basil, salt and pepper.

12.Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.

Recipe courtesy of My Favorite Recipes