Braised Meatballs in Tomato Sauce

1/2 Cup Packaged Unseasoned (or Italian Seasoned) Bread Crumbs
1/2 Cup Milk
2 Eggs
2 Lbs. Ground Lean Sirloin {or just plain chop-meat, mince-meat, or hamburger}
1/4 Cup Tomato Sauce
2 teas. Watkins Sea Salt
1/2 teas. Watkins Oregano
1/2 teas. Watkins Basil
1/4 teas. Watkins Ground Nutmeg
1/4 teas. Watkins Black Pepper
1 1/2 Tbsp. Watkins Original Grapeseed Oil
1 1/2 Cups Prepared Watkins Beef Soup Base
1 Can (14.5 Oz.) Crushed Tomatoes {diced works well too}
2 Tbsp. Tomato Paste {If you use the whole can, you will have a thicker sauce}

Pre-heat oven to 450 degrees. 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. {Washing them first is optional.} Using 1/4 cup measure, scoop mixture and shape into meatballs by rolling gently between hands. Place meatballs in casserole dish. Brush meatballs with grapeseed oil. 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 degrees 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 Tbsp. Cornstarch and 3 Tbsp. Water, or adding it to your favorite prepared tomato sauce. Serve with mashed potatoes or your favorite pasta along with a nice crusty bread and a green salad.

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