Meatballs vs. Meatwad (A Love Story)

versus

A meatball of some form or other is made in countries all over the world. Humans have a fascination with grinding up flesh and balling it up. Now, the Vegans will say they won't eat anything with a face and all other NORMAL people say "Meat is good, meat is great, give me meatballs on my plate." So I have to pose the question, would you eat a meatball that had a face?
Everyone has loved making a spitball at one time or another. Maybe an extra gooey one to throw at your brother. We humans probably love to swirl and stir, mash and squish meat together because of our attraction to geometrical shapes (i.e. balloons that blow up into those funny animal shapes). Any way you slice it meatballs are round.

Mandy's Meatwads, for two, for two days



1.57 lbs 93% lean ground beef
.5 lb sweet Italian sausage
2 cloves garlic pressed
.5 onion
1 cup parsley
4 or 5 slices dry bread
1 egg
1 cup milk

For the sauce:
1 can diced/crushed tomatoes
5 cloves garlic pressed
.2 tsp ground oregano
2 tbs
.5 onion
2 tbspns dried basil
1.5 can tomato paste
1 cup chicken broth
14 oz. tomato sauce

Method:
1. Sautee onions, garlic, chicken broth and tomato paste. Once that is brown and pasty add 1.5 cup red wine and reduce, i tell you, back to pasty and brown.
2. Add tomatoes, oregano and basil and let simmer for 45 min.
3. Combine all ingredients for meatballs in a large mixing dish. Quickly and loosely combine with your hands being careful not to work too much, no longer than 60 seconds. Form into balls and place on a baking sheet. Bake at 425 for 40-45 mins.
4. Remove metballs from oven and place in sauce to continue cooking.
5. Serve with favorite pasta, chilled salad and crusty bread.