Meatball Sauce Recipe
This tasty Meatball Sauce recipe features tender herb-filled meatballs pan-seared and simmered in a delicious, simple tomato sauce.
Ingredients
For the Meatballs:
- 1/3 loaf of Italian Bread
- 1 pound 85/15 ground beef
- 1 pound sweet Italian sausage
- 4 large eggs
- 1 cup Italian breadcrumbs
- 1 cup finely grated Parmigiano Reggiano
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh rosemary
- 1/2 cup small diced yellow onion
- 2 finely minced garlic cloves
- 2 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
For the Sauce:
- 1/2 cup small diced yellow onion
- 2 finely minced garlic cloves
- 28 ounces tomato puree
- 3 cups water
- 2 teaspoons dry basil
- 1 teaspoon dry oregano
Instructions
- Submerge the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
- Next, squeeze as much water from the bread as possible. This does not need to be perfect; it's okay if the bread has a little liquid.
- Add it to a large bowl with beef, Italian sausage, fresh rosemary and basil, eggs, breadcrumbs, cheese, 1/2 cup of onion, 2 finely minced garlic cloves, salt, and pepper.
- Mix thoroughly until it is completely combined.
- Form the mixture into 24 equal-sized meatballs. They'll be about the size of golf balls.
- Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
- Set the meatballs to the side, add 1/2 cup of onion, gently season with salt, and cook over medium heat for 5 minutes.
- Turn the heat down to low and cook for 10 minutes, stirring occasionally. Then, mix in the garlic and cook it until fragrant, about 30 to 45 seconds.
- Pour in the tomato puree along with 3 cups of water.
- Next, add the dry oregano, basil, salt, and pepper and cook over low to medium heat for 10 to 15 minutes.
- Add the meatballs back in and cook for 10 to 15 minutes, or just until they are cooked and reach 165° internally.
- Serve the meatballs with optional garnishes of grated cheese and minced parsley.
Notes
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover and store in the fridge for up to 4 days. Cover and freeze for up to 3 months. Thaw the meatballs and sauce in the fridge for one day before reheating.
How to Reheat: Add the desired amount of meatballs and sauce to a medium-sized saucepot and heat over low heat until warm.
Substitute one teaspoon of onion granules or powder for the onion in the meatballs and one teaspoon of garlic granules or powder for the garlic.
I used a 6-quart rondeau pot for this recipe.
After adding the tomatoes, I added the 3 cups of water to the container and swooshed it around to get any excess tomato into the sauce.
The sauce will get better with time as the ingredients begin to marry.
Be sure to taste the sauce before adding the meatballs to determine if additional salt, pepper, or dry herbs are needed.
I suggest frying a small piece of the meatballs in oil and adjust the seasonings accordingly.
Nutrition
Calories: 664kcalCarbohydrates: 33gProtein: 31gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 174mgSodium: 988mgPotassium: 890mgFiber: 4gSugar: 13gVitamin A: 765IUVitamin C: 14mgCalcium: 243mgIron: 5mg