Italian Meatballs in Tomato Sauce

"A delicious meatballs and sauce recipe!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ingredients:
23
Serves:
4
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ingredients

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directions

  • Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
  • While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
  • In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
  • Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
  • You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

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Reviews

  1. Since I used my own marinara sauce,I did not need to make the tomato sauce in this recipe. But I am giving the meatball recipe 5 STARS!! I have been searching for a really good meatball recipe, and these meatballs were great! I thought they were easy to make. I followed the recipe exactly and they turned out delicious. My family really liked these meatballs too. I will definately make them again. Thanks Recipezaar!
     
  2. I thought I would be daring and actually follow a recipe for once. Glad I did! I shall make this again. :o)
     
  3. Thank you so very much for sharing this wonderful dish Recipezaar. We enjoyed it so much. I added 1/2 cup of sliced sweet vadillia onion, celery, mushrooms and green peppers as my family likes vegetables in their sauce. The sauce base and meatballs are absolutely wonderful...The meatballs are so tasty and tender and big...I will certainly be making this quick, easy to prepare dish again and again.
     
  4. Added 1 tbsp Worcester sauce and a pinch red pepper flakes.
     
  5. Not bad, easy prep. Didn't make the sauce, just the meatballs and used my own sauce. The kids loved it more than I did, which is a good thing! :)
     
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Tweaks

  1. Yummm!!!! It's funny because I have tried the highest rated meatballs with the most ratings, and they didn't even compare to these! These are wonderful and full of flavor! I only made the meatballs and this is what I did differently. I added about 2 tablesoons of italian bread crumbs, as the meat mixture was too runny with just the two slices of bread. (I used potato bread) I also added a tablespoon of minced dried onions and a half tablespoon of minced dried garlic instead of the fresh garlic. I also used 2 tablespoons of dried prarlsey instead of fresh. And for the cheese I had to use a mix of parm and romano as that is all I had on hand. I also prefer to bake the meatballs at 450 for 10 minutes instead of frying. Then I added them to the sauce to simmer for an hour or so to finish cooking. Next time I am going to try the sauce as well :)
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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