Delicious Meatballs In Fresh Chunky Tomato Sauce With Four Potato Mash.

Difficulty level: Relatively easy. You just have to make sure that the meatballs are well formed so they don't break up. You can do a little test before you make the big ones. If they break then add more breadcrumbs.

Meatballs are made with one third each of pork, italian sausage and beef. Add chopped onions, chopped garlic, fresh white breadcrumbs, a little paprika and salt and pepper then knead the mix until you feel it get dense like a dough. If you knead it too much it will be a little tough. I add chopped jalapenos. You can add anything that takes your fancy as long as it doesn't upset the density of the meat.

Form the mix into 3 ounce balls, saute them in a pan until they are brown all over and add them to the tomato sauce of your choice and cook them until they are done all the way.

I made this tomato sauce fresh and added peppers, onions and the like to give it a little more texture. To make your own tomato sauce may be a little more trouble than most people would want to go to but you can add texture and even more flavor to pre-prepared sauces by: slicing onions, green and red peppers and mushrooms into chunks and cooking them slowly in olive oil. Add a dash of white wine vinegar when they are half cooked and a dash of white wine. Then add a lot of chopped garlic and herb of your choice and cook for a few minutes. Then add your tomato sauce and let it simmer for a while before adding the meat balls. You can also add some whole tomatoes. I usually use a good quality canned tomato in juice for this type of sauce instead of fresh. They are moister and more consistent having been harvested at just the right time.
The mash is red, yukon gold, white, and russet potato with sour cream and garlic drizzled with extra virgin olive oil.