Meatballs in Italian Tomato Sauce Italians have probably had the greatest influence on American cuisine of all immigrant groups. Spaghetti and meatballs, pizza, lasagna, are a few of our popular family dishes that attest to this belief. Serve the basic meatballs over cooked pasta and offer additional grated Parmesan cheese for topping.

Ingredients 

omitting allspice and adding 1

teaspoon each dried leaf basil and oregano, and 1/2 teaspoon

each garlic puree and freshly ground black pepper

2 tablespoons olive oil

1 medium-sized onion, chopped

1 garlic clove, minced or mashed

1 quart home-canned tomatoes or 1 (28-ounce) can Italian-style

tomatoes

1 teaspoon dried leaf basil

1 teaspoon dried leaf oregano

1 bay leaf

1/4 cup red wine

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup (3 ounces) grated Parmesan cheese

Method 

Prepare Swedish Meatballs making the changes listed above; set aside. In a large heavy skillet, heat olive oil. 

Add onion. Saute 5 minutes over low heat. Add garlic and cook 1 minute. Add tomatoes with juice, basil, oregano and bay leaf. Simmer, uncovered, 20 minutes. 

Stir wine, sugar, salt and pepper into sauce. Add Parmesan cheese and baked meatballs with pan juices. 

Heat to serving temperature or cool and reheat later. 

Makes 6 to 8 main-dish servings, 20 appetizer servings.