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Italian recipes from the Knights of Columbus


Made with meatloaf meat, equal amounts of beef, pork and veal; to 1 pound meatloaf meat add:


Soft bread crumbs, about 2½ slices

Salt and pepper

Handful of grated cheese (Romano, Parmesan, or Locatelli)

Handful of parsley

2 eggs

½ clove garlic; cut in half first and remove the embryo

Shape into about 12 2-inch meatballs. Broil in a foil-lined jellyroll pan on one side about five minutes, or until browned. Turn and brown about 5 minutes more. Drain. Add meatballs to cooking sauce. Freeze well to use later.

For cocktail-size meatballs, makes about 50.


For each large can (28 oz.) of crushed tomatoes:

In a large non-aluminum saucepan brown one clove of garlic in 1 Tbs. olive oil.

Discard the browned garlic. Don’t let it burn. Add the tomatoes to the oil. Add a little water to the can. Swish this around to get all the tomatoes off the sides of the can and add this to the sauce. Add:

1 rounded Tbs. basil

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