(Adapted from Betty Crocker’s Italian Cooking)
1 lb. lean ground beef
1 Tbsp. grated Parmesan
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. red pepper flakes
1/2 tsp. pepper
2 Tbsp. fresh lemon juice
1/4 C olive oil
1 clove garlic, minced
1 small onion, finely chopped (or onion powder)
1 28-oz. can whole peeled tomatoes, drained & chopped
1 Tbsp. red wine (optional)
1. Mix beef, cheese, oregano, basil, garlic salt, red pepper flakes, pepper, egg and lemon juice. Shape into 1-inch balls.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic & onion (if using) about 5 minutes. Add meatballs (if using onion powder, dust liberally), turning until meatballs are browned.
3. Stir in tomatoes and wine, reduce heat. Cover and simmer 30 minutes, stirring occasionally.