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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Meatballs in Tomato Sauce
Meatballs in Tomato Sauce
(Polpette in Salsa di Pomodoro)

1 pound ground round
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
One 3/4 cups canned crushed tomatoes in heavy puree

Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible.

Place bread crumbs in large bowl and stir in 1/3 cup water.

When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Preheat oven to 425F.

Add meats to bread crumb mixture and combine well with fork.

Form into 12 even balls.

Lay in 1 layer in 8 by 14-inch baking dish so each is separated by about 1 inch.

Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste.

Pour tomatoes over and around meatballs.

Sprinkle tops with remaining 1 and 1/3 tablespoons grated Romano cheese.

Bake in center of oven until meatballs are just cooked through, about 18 minutes.

Serve hot. Makes twelve 2 and 1/2-inch meatballs.
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