8 large meatballs
1 tablespoon butter or margarine
3 ounces dry Italian-style dry onion soup mix
1 1/2 teaspoons salt
3 1/2 teaspoons dried basil
4 teaspoons dried oregano
1 1/2 quarts chicken broth
2 tablespoons dry corned beef
1 tablespoon dry minced onion
1/4 cup brown sugar
1 teaspoon Italian seasoning
2 1/2 teaspoons dry mustard
1/2 teaspoon dried oregano
1 (10 ounce) can tomato sauce
1 (10 ounce) can tomato paste
2 tablespoons orange juice
2 tablespoons water
1 (.25 ounce) package garlic bread stuffing mix
2 (8 ounce) cans tomato paste
1 large tomato, chopped
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place meatballs in a medium bowl, and cover with broth. Place meatballs in a medium saucepan with the onion, basil, oregano, broth, salt, and oregano. Bring to a boil.
Return meatballs to pot. Reduce heat to medium-low, and cook for 2 to 2 1/2 hours.
Stir tomato sauce into pot. Sprinkle tomato paste into pot. Add 2 cans tomato paste; mix well. Sprinkle corned beef; add wet meatballs and 1 can tomato sauce.
In a large skillet over low heat, saute tomato sauce and minced garlic until meatballs are tender. Stir into tomato sauce mixture.
Return meatballs to pot. Reduce heat to medium, and bring to a simmer, stirring frequently, until the meat is well cooked and the meat juices run clear. Reduce heat to low, and simmer for 20 minutes per bone; do not brown the meat completely. Season with brown sugar, Italian seasoning, dry mustard, dried oregano, and parsley.
Pour tomato sauce mixture over meatballs, and toss with tomato paste, tomato paste, tomato paste, egg, and parsley. Toss the meatballs with sauce mixture, and serve.
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