Meatballs (Fat Free) in Vegetable Sauce

Utensils

3Qt. with Steamer, Large skillet or EOC, and 4 Qt. for the Sauce

Yield

4 Servings

Ingredients

Meatballs:

1 lb ground beef (regular is fine)

4 tspns chopped fresh parsley

4 tspns chopped fresh basil

4 tspns chopped fresh chives

1 egg white (optional)

1 tspn Worcestershire sauce

Sauce:

1 carrot chopped on #1 cone

28 oz c an diced tomatoes (salt free if possible)

1 4 ½ oz. can tomato paste

3 tbsp dry red wine

1 onion, chopped on #2 cone

½ tsp sugar

1 stlk celery, chopped on #2 cone

Directions

Meatballs:

1. Combine ground beef mixture in bowl.
2. Shape mixture into small meatballs (3/4 inch to 1 inch round).
3. Place meatballs into Steamer.
   Put ½ inch of water in bottom of 3 qt to catch fat. Put Steamer into 3 quart.
4. Start on medium temperature on large element, wait for clicking sound of the vapo valve and lower heat to low.
5. Wait 10-15 minutes while meat balls degrease.
6. Stir once cooked to get rid of the fat. Scoop out onto a paper towel and pat dry. (Keep covered until ready to fry or put into sauce.)
7. Preheat EOC skillet until water beads.
8. Fry meatballs until brown on all sides.
9. Great served alone or with any dipping sauce as an appetizer....or serve in Vegetable Tomato Sauce over spaghetti.

Sauce:

1. Combine all ingredients at once.
2. Cook on medium until valve clicks then turn temperature to low.
3. Blend if you like to a smooth sauce (using electric mixer in the pan works well) or leave as is for a chunkier sauce.
4. Serve hot with just meatballs or with pasta. Suitable for freezing.