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Rose's Red Sauce & Meatballs (Estimated by Franca Esposito)

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“Tim C.: Perfection takes time... low and slow makes the best pasta and meatballs. I can never get mine to taste exactly like I remember grandma's, but it comes pretty darn close!”
READY IN:
1hr 50mins
YIELD:
30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatballs: In large bowl, add bread crumbs and slowly pour warm chicken broth until the bread crumbs get soft, but aren't swimming, and mix well. Let stand for 5 minutes.
  2. Add remainder of meatball ingredients: meat, eggs, cheese, garlic powder, 1 tsp black pepper, 1 tsp salt, 1 tsp garlic powder, parsley. Mix well, then form small balls (~1" diameter).
  3. Place balls on greased (use Pam baking spray) baking sheet and bake at 400 for no more than 5 minutes, and set aside when done.
  4. Sauce: In large sauce pot, saute chopped onion in all of the olive oil under low-medium heat for about 5-minutes, or when onion starts to turn clear.
  5. Add tomato sauce and chopped garlic and bring to a boil (uncovered), stirring occasionally. Reduce heat to simmer.
  6. Add remainder of ingredients (basil, salt, pepper), and mix well.
  7. Now add meatballs, and let sauce low-simmer for 80 minutes uncovered, carefully stirring occasionally (don't break balls) and scraping side of pot and mix with sauce.
  8. Carefully remove meatballs, placing in a separate serving dish. Serve sauce over your favorite pasta, and enjoy!
  9. Sauce is enough for at least 6 servings (if using 2 (28 oz.) cans of sauce.

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