Comfort Food Week: Meatballs in Tomato Sauce

We didn't have the foresight to photograph the actual dishes, but this is a pretty good representation.

The first recipe of Comfort Food Week is…Meatballs in Tomato Sauce.

Irene Saiger brought over this dish, together with Sheila Spiwak, plus spaghetti, garlic bread and salad. As mentioned, Irene is a truly gourmet chef (be sure to check out her blog). Seeing Irene and Sheila that first night, foil wrapped food in tow, was like a big blanket around our shoulders. Just what is it about pasta and meat that’s so comforting? To ponder…

• 3 lbs. ground turkey  (or beef)

• 2 tsp salt

• 1 tsp pepper

• 1 1/2 tsps red chili flakes

• 1 tspn dried oregano

• 1/4 cup fresh parsley, coarsely chopped

• 4 eggs, beaten

• 1/2 cup bread crumbs

Combine all ingredients in large bowl and mix well.  Make golf size meatballs and sauté in olive oil, browning both sides.

• Tomato Sauce

• 1 large onion, diced

• 4 tbs olive oil

• 4 cloves garlic, minced

• 1 tsp chili flakes

• 1 28 oz. can diced tomatoes

• 1 15 oz. can tomato sauce

• 2 tbs tomato paste

• 1 tsp salt

• 1 sprig basil

• 1/2 cup water

• 1/2 cup dry red wine

Saute onion and garlic in olive oil till translucent. Add diced tomatoes, tomato sauce, tomato paste and sauté for several minutes. Add seasonings, water and wine and bring sauce to a simmer.  Gently place browned meatballs in sauce, cover pot and allow to cook for about 1 1/2 hours on a low flame.