Meatball Sauce Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
8
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Calories
664 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian, Italian-American Fussion
Meatball Sauce Recipe
Description
The recipe begins by soaking Italian bread in water to soften it, then squeezing out excess moisture before combining it with ground beef and sweet Italian sausage. The mixture is seasoned with fresh rosemary, basil, minced onion, garlic, eggs, Italian-style breadcrumbs, freshly grated Parmigiano Reggiano cheese, salt, and freshly cracked black pepper. After thorough mixing, the meat is shaped into uniformly sized golf ball-sized meatballs which are pan-fried in olive oil until browned on all sides.
Separately, onion is cooked gently in the same pan until softened, then combined with garlic and cooked briefly until fragrant. Tomato puree and water are added together to form the sauce base, seasoned with dried basil and oregano, then gently simmered. Meatballs are added back into the sauce to cook through and meld flavors. The sauce develops a balanced, herby tomato taste that complements the savory meatballs.
This dish serves well with pasta or crusty bread to soak up the sauce and can be prepared ahead for convenience. Adjust seasoning to taste after simmering, and frying a small piece of the meatball mixture before shaping can help gauge seasoning levels. Using a large pot or rondeau helps provide even cooking space for meatballs and sauce.
Storage includes refrigeration for up to four days or freezing for up to three months. Defrost meatballs and sauce in the refrigerator before reheating on low heat.
Ingredients
For the Meatballs:
- 1/3 Italian bread loaf of
- 1 pound ground beef 85/15 fat ratio
- 1 pound Italian sausage sweet
- 4 egg large
- 1 cup breadcrumbs Italian style
- 1 cup Parmigiano Reggiano cheese finely grated
- 2 tablespoons basil minced, fresh
- 1 tablespoon rosemary minced fresh
- 1/2 cup onion small diced yellow
- 2 garlic finely minced
- 2 tablespoons olive oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Sauce:
- 1/2 cup onion small diced yellow
- 2 garlic finely minced
- 28 ounces tomato puree
- 3 cups water
- 2 teaspoons basil dry
- 1 teaspoon oregano dry
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 up to two days ahead to maintain freshness.
- Store covered in the refrigerator for up to four days or freeze for up to three months.
- Thaw frozen meatballs and sauce in the refrigerator one day before reheating.
- Reheat gently on the stove over low heat until warmed throughout.
- Substitute 1 teaspoon onion powder for fresh onion and 1 teaspoon garlic powder for fresh garlic if desired.
- Use a large pot or rondeau to brown and simmer meatballs evenly.
- After adding tomatoes, use water to rinse out the container and add to the sauce for full flavor.
- Test seasoning by frying a small portion of the meatball mixture before shaping all meatballs.
- Season the sauce further if needed just before adding meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 46g | 71% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 988mg | 41% |
| Potassium | 890mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 243mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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