Italian Meatballs and Sauce

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.

Ingredients Nutrition

Directions

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

5 5

Excellent recipe, so easy and delicious. My only change was to make the meatball mixture before I started cooking the sauce. The meatballs hold together beautifully (I didn't add any extra liquid to the mix), the pot smelled wonderful as it simmered away. The meatballs are tender and full of flavour, the sauce is an excellent Italian tomato sauce. It makes plenty as well, I froze half the recipe once it was made. I served this with Jackies Olive Oil, Garlic, and Crushed Red Pepper Pasta Sauce for a delicious supper, thank you, Jackie! made for PRMR tag game