Traditional Italian Meatballs Sauce Recipes

ITALIAN MEATBALLS AND SAUCE

Steps:

• Lightly brown onion in oil, then add the rest of sauce ingredients.
• Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
• Add uncooked meatballs to sauce and simmer for about 2 hours.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.

TRADITIONAL ITALIAN MEATBALLS & SAUCE

Steps:

• In a large stock pot, drizzle in about 1-2 Tablespoons of olive oil and heat over medium.
• Once oil is hot, saute onion and garlic until translucent, about 2 minutes.
• Add the (peeled) tomatoes and tomato paste. Bring to a boil over medium heat, stirring constantly.
• Once the paste is completely mixed in, reduce to simmer.
• Stir in fresh herbs and seasonings. Allow sauce to simmer while preparing the meatballs.
• Place a large skillet over medium heat and add 2 Tablespoons olive oil.
• In a large bowl, mix together all meatball ingredients (Parmesan, beef, sausage, egg, bread crumbs and seasonings) until well combined. Adjust the consistency by adding a bit of cream or more bread crumbs, as needed.
• Roll the meatball mixture into 3-4" meatballs. (They will reduce slightly once cooked.)
• Add meatballs to the skillet, being careful not to overcrowd (you may need to do two batches). Sear each on all sides and cook for about 5 minutes until cooked through (you may want to test one).
• Add cooked meatballs to sauce.
• Cover and simmer for up to one hour. Stirring occasionally.
• Serve with pasta or eat with bread right out of a bowl!

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE

Steps:

• Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
• Heat marinara sauce to a simmer in a 2-quart pot over low heat.
• Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.

ITALIAN MEATBALLS IN TOMATO SAUCE

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.