Mix all ingredients in bowl. Then pack into meatballs. In large frying pan, brown some garlic with olive oil. Then brown the meatballs in pan.
In large pot, pour can of tomatoes and one can of water. Brown more garlic in olive oil then add to pot(brown garlic in separate skillet.) then add to large pot along with pork chop for flavor.
In large skillet, brown more garlic, add 2 cans tomato paste, 1 can water, 1 Tbsp. parsley, 1/2 Tbsp. sugar and 3 bay leaves. Simmer to a boil then add to large pot.
In same frying pan, brown more garlic with olive oil, saute sliced mushrooms and roma tomatoes then add to large pot. Cook on low or medium for at least four hours, the longer the better! Stirring and scraping edges occasionally and adding Merlot. Never add oregano, onions or peppers, only garlic. Other spices cover up natural flavors. Bon Appetit!
By Trudy from Springfield, IL]
Your recipe sounds great. I'm anxious to try it. When I make meatballs, I always make them about the size of a ping pong ball and cook them in a foil lined jellyroll pan at 350 degrees F. It doesn't take that long to cook them and if you're going to add them to a sauce, they'll get some additional cooking there. (10/12/2007)
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