Authentic Italian Meatballs With Tomato Sauce Recipes
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- 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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- First, in a large stock pot (with lid), add extra virgin olive oil, onions and garlic for sauce and simmer on med/high heat for two minutes or until it begins to simmer. Then, add tomato sauce slowly followed by parsley. Stir well while always stirring the bottom, middle so it doesn't stick or use a heat diffuser. Cook on med/high heat until it begins to boil. Lower heat to very low.
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- After the sauce has cooled on your stove, away from heat, which will take hours, you may begin to put the leftovers in plastic containers to freeze or refrigerate.Don't put hot sauce directly in the refrigerator or freezer!This homemade tomato sauce will keep in your refrigerator for up to one week and several months in the freezer. If you plan on not using it within that time, freeze it but, remember, if you freeze it on day 5, when you thaw it, it may not last another 5 days in your fridge. Freeze it while it's still fresh for maximum flavor and longevity.Put small batches into 16 oz. plastic containers or 32 oz plastic containers (which you can order from Amazon) and freeze them. Simply pull them out when you want to make pasta and serve tomato sauce with it.
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