Chicken Caccia-Killer (A Jordan McAllister Mystery) - Plot & Excerpts
ground chuck 3 large eggs 1 ½ cups Italian flavored bread crumbs 1 ½ cups Parmesan cheese6 tablespoons parsley3 teaspoons salt¼ cup virgin olive oil 2 country style pork ribs1 tablespoon garlic powder (optional) For the Sauce6 cans (12 ounces each) tomato paste18 cans (using empty tomato paste cans) of water. If making less, use 3 cans water to each can)Salt and pepper to taste2 bay leavesHeat olive oil in a large heavy skillet. Mix together ground chuck, eggs, bread crumbs, Parmesan cheese, parsley, and salt and fry in olive oil, along with the ribs until completely browned. Shake some garlic powder on the meatballs while they are cooking. In large stock pot, mix together all the sauce ingredients. Add as many meatballs as you want along with the two ribs. Bring sauce to a low boil and let it cook for 3-4 hours until it thickens, stirring frequently to keep it from sticking to the bottom. Be sure not to stir too hard as this may cause the meatballs to break up. Remove bay leaves and enjoy!!
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