Ingredients                              

• 72 ea. - Joeys Italian Style Meatball, 1/2 oz thawed          
• 1 ¼ Cup - Olive Oil                               
• 8 Tbl. - Fresh Garlic, chopped                       
• 6 oz - Onion, chopped                           
• 2 ¼ Lbs. - Tomato, chopped                           
• 12 oz - Mushrooms, sliced                           
• 12 oz - Bell Peppers, assorted colors, diced                   
• 12 Cup - Red Wine                               
• 16 Tbl. - Tomato Paste                               
• 18 Tbl. - Fresh Thyme                               
• 18 Tbl. - Flat Leaf Parsley, chopped                       
• Sugar as need
• Salt and Pepper as need
• 60 ea. - Garlic Bread Slices, toasted                       

Instructions

1. Heat a sauté pan; add 1 tbl. of olive oil, 1 tsp. garlic and ½ oz. onion and sauté for 30 seconds, until fragrant.
2. Add 3 ozs. of diced tomato, 1 oz. of assorted colored bell pepper, 1 oz. sliced mushrooms and 6 Joeys Meatballs and sauté for 1 minute.
3. Add 1 cup of red wine and 2 tsp. of tomato paste along with 1 tsp. each of fresh thyme and flat leaf parsley and stir together. Add sugar as needed if to acidic.
4. Bring to a boil and let reduce until there is ¼ cup of liquid remaining and the sauce is thickened.
5. Check the seasoning adding salt and pepper as needed.
6. Remove to a small serving dish.  Garnish with ½ tsp. each of fresh thyme and flat leaf parsley.
7. Serve with 5 slices of toasted garlic bread.

Yield: 12 Portions – 8 meatballs per portion