2 1/2 lb. 80 - 85% lean ground beef
3 eggs, beaten
1 1/4 c. Progresso Italian Style breadcrumbs
1 T. dried parsley
1/4 c. grated Romano cheese
1 – 1 1/2 c. Pepperidge Farm herb stuffing mix
salt and pepper to taste
(Suzy’s addition: a few sprigs of fresh fennel, chopped into tiny bits)
Mix ingredients well with hands.
Add warm water to get desired consistency and form into balls.
Preheat oven to 350 F.
Bake one meatball 18 – 20 minutes to test for seasoning.
(Ma did this to see if more cheese, parsley, or salt and pepper was needed.)
1 - 1 1/2 lb. country style pork, bone-in preferred
either two cans (29 oz. each) Hunt’s tomato sauce or 4 cans (15 oz. each) Contadina with Italian Herbs sauce
1 - 2 bay leaves
1/2 green pepper, left whole
pinch red pepper flakes
1/2 t. baking powder
water as needed
optional: tomato paste
Preheat oven to 400 F.
Bake the pork until browned, turning once.
In a large pot, mix tomato sauce, bay leaves, green pepper and red pepper flakes.
Bring to a boil and add meatballs (uncooked) and pork (browned).
Reduce to simmer, stirring occasionally, for at least an hour, but more is better.
Add water and/or tomato paste to arrive at desired consistency.
Add baking powder at the end to cut acidity.
Remove pork before serving over macaroni (the Vitellos’ name for pasta).