Italian Meatballs And Sunday Sauce Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 30 mins
-
Servings
6
-
Calories
824 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Meatballs And Sunday Sauce Recipe
Description
This recipe combines ground chuck and pork with breadcrumbs, Parmigiano Reggiano, minced parsley, garlic paste, eggs, salt, and pepper to form moist, flavorful meatballs. The meatballs are gently shaped and cooked slowly in a sauce made by sauteing onions in olive oil, adding tomato paste, hand-crushed canned plum tomatoes, seasoning with salt, pepper, and a pinch of sugar, and simmering for two to three hours to develop deep flavor and thickness.
The sauce gently braises the meatballs, allowing them to absorb its richness and become tender. The finished dish pairs well with pasta, notably a sturdy spaghetti or rigatoni, to hold the meat and sauce together. The slow cooking method enhances the sauce's depth and the meatballs' texture.
To maintain flavor, salt is used in proper amounts, and the meat mixture should not be over-mixed to keep the meatballs tender. This dish stores well refrigerated for a few days and reheats on the stove-top, with sauce consistency adjustable by adding water or extra canned tomatoes. It can also be frozen for later use.
Ingredients
For The Sauce
- 4 ounce cans plum tomatoes hand crushed or blender pulsed
- 1 ounce can tomato paste
- 1/2 cup (120g) olive oil
- 1 medium onion diced
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
For The Meatballs
- 1 pound (454g) ground chuck
- 1 pound (454g) ground pork
- 1 1/2 cups (150g) plain breadcrumbs
- 3/4 cup (68g) Parmigiano Reggiano cheese grated
- 1/2 cup Italian flat-leaf parsley minced
- 2-3 large egg beaten
- 3 cloves garlic paste
- 2 teaspoon kosher salt Diamond Crystal brand
- 1/2 teaspoon black pepper
Instructions
For The Sauce
- Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon. Add a splash of water if the paste starts to burn.
- Add in all the hand crushed tomatoes, salt, pepper, and sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.
For The Meatballs
- Add the beef and ground pork to a large mixing bowl and season with salt and pepper.
- To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour 2 beaten eggs in and gently mix everything together. If the mixture is too dry, add one more egg to the mix.
- With wet hands roll approximately 2" diameter meatballs. The meatballs can be baked on a sheet pan with wire rack at 375F for 25-30 minutes or until brown in the middle of oven.
- Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor and braise in the sauce.
- When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!
Notes
- Use 1 teaspoon kosher salt in the meat mixture for flavorful meatballs.
- Mix meat loosely with wet hands to avoid tough meatballs and roll to about 2 inches diameter.
- Allow meatballs to braise in sauce on low heat for at least one hour to absorb flavors.
- Simmer sauce partially covered to thicken or fully covered to keep it thinner as preferred.
- Store leftovers refrigerated for 2-3 days and reheat on stove-top, adding water if sauce is too thick.
- Freezing the meatballs and sauce is possible; thaw in fridge and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 824 kcal
% Daily Value*
| Calories | 824kcal | 41% |
| Carbohydrates | 97g | 32% |
| Protein | 46.3g | 93% |
| Fat | 27.5g | 42% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 132mg | 44% |
| Sodium | 1255mg | 52% |
| Potassium | 850mg | 18% |
| Fiber | 14.6g | 58% |
| Sugar | 29.3g | 59% |
| Calcium | 220mg | 22% |
| Iron | 14.6mg | 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
