BRAISED MEATBALLS IN TOMATO SAUCE

1/2 cup packaged unseasoned bread crumbs
1/2 cup milk
2 eggs
2 pounds ground beef
1/4 cup tomato sauce
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 can (14.5 oz) beef broth
1 can (14.5 oz) crushed tomatoes
2 tablespoons tomato paste

Pre-heat oven to 450. Place oven rack in top third of oven. Lightly oil 13x9x2 inch casserole dish.

Mix bread crumbs and milk in large bowl. Let soften for 2 minutes.Add eggs, meat, tomato sauce, salt, oregano, basil, nutmeg and pepper.Mix with hands.

Using 1/4 cup measure, scoop mixture and shape into meatballs by rolling gently between hands. Place meatballs in casserole dish. Brush meatballs with olive oil [or spray generously with oil spray].

Bake in 450 oven for about 25 minutes, until browned. Pour off excess fat. Mix beef broth, crushed tomatoes and tomato paste. Pour over meatballs in casserole. Return dish to oven, covered with aluminum foil, and continue baking at 450 for 1 hour. Remove meatballs to platter.

At this point you can either thicken the braising sauce by pouring it in a saucepan and adding boiled mixture of 1 1/2 TBS cornstarch and 3 TBS water, or adding it to your favorite prepared tomato sauce.

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