Bread Balls and Sauce

This is a good alternative to meatballs. Just make sure you leave yourself plenty of time to make this dish. It is definitely worth the time though. It makes a ton so just freeze any leftovers.

Bread Balls and Sauce

Bread balls:
1 c. water
1 large egg
2 garlic gloves, minced
1 Tbsp. chopped fresh parsley (you can used dry just use less)
1 Tbsp. chopped fresh basil (or dry, use less)
1/4 tsp. pepper
1 (16 oz.) loaf Italian bread, torn into small pieces
1 1/2 c. grated Parmesan cheese
6 Tbsp. olive oil

Sauce:
1 onion, minced
Salt and pepper
2 (6 oz.) cans tomato paste
1 Tbsp. sugar
3 garlic cloves, minced
2 tsp. dried oregano
1/8 tsp. red pepper flakes
2 c. water
1 (28 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 Tbsp. chopped fresh parsley
1/2 c. grated Parmesan cheese

Combine water, egg, garlic, parsley, basil and pepper in large bowl. Add bread and Parmesan and mix with hands until well combined. Using wet hands, form mix into 1 1/2 inch bread balls (you should have about 30). Set aside.

Heat 1/4 c. olive oil in a Dutch oven over medium-high heat until shimmering. Cook half of bread balls without moving until well browned on bottom, 2 to 4 minutes. Continue to cook, turning gently, until well browned all over, about 5 minutes longer. Transfer to bowl. Repeat with remaining oil and bread balls.

Pour off all but 1 Tbsp. oil from pot. Add onion and 1/2 tsp. salt and cook over medium heat until softened, about 5 minutes. Stir in tomato paste, sugar, garlic, oregano, pepper flakes, and 1/4 tsp. pepper and cook until tomato paste begins to brown, 2 to 4 minutes. Add water, tomatoes and tomato sauce and bring to boil. Reduce heat to medium-low and simmer covered, stirring occasionally, for 1 hour.

Carefully add browned bread balls to pot and continue to simmer, covered, until sauce is slightly thickened and bread balls are tender, about 30 minutes. Off heat, stir in parsley and season with salt and pepper. Serve, sprinkling with Parmesan and parsley if desired.