A Very Delicious Meatball Stew with Savory Sauce

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This recipe was inspired by a dish once demonstrated by Italian chef Biba Cagiano on the Discovery Channel. The original recipe called pancetta, Italian bacon that's cured in salt and spices but not smoked. Since this is not readily available in Manila, they did away with it and found that the recipe works as well. The two teaspoons sugar (our tradition) take the edge out of the tomatoes acidity.

Ingredients for the meatballs:

• 2 slices white bread
• 1/2 cup evaporated or fresh milk
• 1 kilo ground beef
• 2 tablespoons chopped garlic
• 1 teaspoon Italian seasoning
• 1/4 cup chopped parsley
• 2 eggs
• 1 cup bread crumbs
• 1/2 cup olive oil

Ingredients for the savory sauce:

• 1/4 cup extra virgin olive oil
• 1 medium onion, diced
• 2 small carrots, diced
• 1 cup water or chicken broth can (16 oz) crushed tomatoes
• 1 can (16 oz) plum tomatoes, peeled and diced
• 2 teaspoons white sugar
• 1 tablespoon garlic salt
• 1 cup frozen green peas, thawed

For garnish:

• Fresh basil leaves

Let's Prepare and cook the meatballs:

1. In a shallow pan soak bread slices in milk 5 to 10 minutes or until bread is soft pliable. Tear the bread into small pieces.
2. In a large bowl, combine the ground beef, the bread pieces, chopped garlic, Italian seasoning, parsley and eggs. Mix well. Shape into balls.
3. Spread bread crumbs on waxed paper. Roll each meatball in bread crumbs.
4. In a large frying pan, heat olive oil. Fry meatballs in olive oil. Fry meatballs in olive oil, turning occasionally until cooked. Transfer cooked meatballs to a clean dish. Set aside.

Now cook the savory sauce:

1. In a deep casserole, heat olive oil. Over medium heat, saute onion and carrots about 1 to 2 minutes.
2. Pour in water or chicken broth. Add canned crushed tomatoes and plum tomatoes with their juices. Stir to mix.
3. Season with sugar and garlic salt. Bring to a boil then immediately lower heat to simmer.
4. Simmer about 10 to 15 minutes. Add cooked meatballs and return to simmer for about 10 to 15 minutes.
5. Pour in thawed green peas and allow mixture to heat through for about 2 minutes or until peas are tender.
6. If desired, garnish with fresh basil leaves. Serve with warm rice, Italian bread or baguette.

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