PREPARE: Sacred Heart Meatballs, Enjoy With Pasta

Makes: 4 servings

Prep 30 mins

Cook 38 mins to 40 mins

Ingredients

- 2 -3 3/4-inch thick slices Italian bread

- 1/4 cup water

- 1 egg

- 1/3 cup finely chopped onion

- 1/4 cup fine dry bread crumbs

- 1/4 cup grated Romano or Parmesan cheese (or a blend of both)

- 2 tablespoons water

- 2 tablespoons snipped fresh Italian (flat-leaf) parsley

- 2 teaspoons olive oil

- 1/2 teaspoon garlic salt

- 1/2 teaspoon Italian seasoning, crushed

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon crushed red pepper

- 1 pound lean ground beef

- 8 ounces lean ground pork

- 1 tablespoon cooking oil

- 2 26 - ounce jar LaRosa's Family Recipe Original Pasta Sauce or meatless pasta sauce (about 6-2/3 cups)

- 8 ounces dried spaghetti or linguine

- Finely shredded Romano or Parmesan cheese (optional)

Directions

- In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).

- In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper.

- Add beef and pork to egg mixture; mix well.

- Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.

- In a large skillet, heat cooking oil over medium heat.

- Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.

- Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)

- In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce.

- Simmer, covered, for 30 minutes, stirring occasionally.

- Meanwhile, cook pasta according to package directions.

- Serve meatballs and sauce over hot cooked pasta.

- If you like, sprinkle with shredded Romano cheese.

- Makes 4 servings.

Nutrition Facts Of Sacred Heart Meatballs

Servings Per Recipe 4, Fat, total (g) 36, Thiamin (mg) 0, vit. C (mg) 6, carb. (g) 115, sat. fat (g) 11, Niacin (mg) 2, Riboflavin (mg) 0, chol. (mg) 156, Folate (µg) 6, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 11, fiber (g) 12, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 196, sodium (mg) 2312, sugar (g) 36, pro. (g) 46, iron (mg) 8, vit. A (IU) 870, calcium (mg) 172, vit. A (RE) 36, cal. (kcal) 989



Tourism Observer

Beef Steak With Onions

Here is my recipe, enjoy!!!

Ingredients:

2 lbs steak cut of your choice (from the list in this page, cut into 1/4" thin)
1/2 cup white vinegar (to wash the meat)
1/4 teaspoon ground oregano
1/2 teaspoon complete seasoning (I use Badia) or any seasoning you like (just make sure it doesn't have salt)
Salt to taste
Ground pepper to taste
1 large garlic clove or two small ones
1 large white onion
1 medium green bell pepper
1/2 medium red bell pepper
1 tablespoon white vinegar
4 tablespoons vegetable oil

Directions:
Wash the meat with the 1/2 cup white vinegar, rinse and drain. Pour 3/4 cup water into the steak and add the oregano, complete seasoning, salt and pepper. Mix well. Taste a bit of the water to check the salt (not too little or too much salt, just right).

Peel and mince the garlic clove.

Add the garlic to the beef steak and mix. Let marinate while you chop the remaining vegetables.

Cut the green bell pepper into thin strips and set aside.

Do the same with the red bell pepper.

Now let's peel and chop the onion. Cut it into thin wheels.

Heat a large heavy bottom frying pan on medium low heat. Pour 2 tablespoons vegetable oil. Add the chopped vegetables and stir.

Carefully pour 1 tablespoon white vinegar over the veggies.

Mix well. Saute your veggies, stirring frequently, until tender.

Remove from the pan and set aside.

Look how nice and tender my vegetables are!

Pour the remaining 2 tablespoons vegetable oil on the frying pan. Increase the heat to medium high. Add the beef steak pieces one by one.

Pour 6 or 7 cups water to the liquid where the meat was marinating.

Increase the heat to high. Whenever the liquid in the pan dryes, add 1 or 2 spoons (with the cooking spoon) of the marinating liquid. This prevent the meat from burning. Turn over the steak filets now and then.

When the meat is finally tender (be patient, this process can take a while), add the sauted vegetables you had reserved and some more water. Check the salt and if it needs a little bit more, go ahead and add it. But be careful not to add too much salt. Cook for 3 to 4 minutes. Do not let it dry too much. A little bit of that juice with the meat is really delicious.

Check out my beef steak with onions just after turning off the heat. Umm... It looks yummy!

And here it is served with white rice and stewed red beans. Ahh... Authentic dominican food that waters my mouth. It was sooo good, delicioso.