BUFFALO MEATBALLS IN TOMATO SAUCE

FOR THE TOMATO SAUCE:
1/4 cup olive oil
2 medium onions, chopped
1/2 medium green pepper, chopped
2 medium carrots, chopped
1 cup chopped mushrooms
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes (or whole tomatoes, crushed)
2 cups vegetable broth
1 teaspoon salt
FOR THE MEATBALLS:
1 egg
1/3 cup milk
1 cup fresh bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 pound buffalo hamburger meat

TO MAKE THE SAUCE:
In a 10-inch skillet, heat the olive oil and add the onions, green pepper, carrots, mushrooms and garlic. Cook the vegetables uncovered over medium heat for 15 minutes.

Add the tomato paste, crushed tomatoes, vegetable broth and salt, and simmer for 2 hours, uncovered.

When the sauce has simmered for about 1 hour, preheat the oven to 375 degrees F and begin preparing the meatballs.

TO MAKE THE MEATBALLS:
Lightly beat the egg in a medium-size bowl. Add the milk, bread crumbs, salt, pepper, parsley and oregano, and mix well. Blend the meat into the bread crumb mixture and fry a small piece in a small skillet. Taste and adjust seasonings. Make 12 meatballs.

Bake at 375 degrees F on a sheet pan for about 15 minutes. (It's okay if they're not completely done. It's best to stick on the rare side with buffalo meat.)

Add the meatballs to the sauce during its last 30 minutes of cooking time.

Source: New Hampshire From Farm to Kitchen by Helen Brody