Meatballs that Make Their Own Sauce

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

An oldie but goodie-the book the original version was in, "Lean Cuisine," is a 1979 copyright. The sauce will surprise you--it really does get pretty thick.

Ingredients Nutrition


  1. Moisten bread with water.
  2. Mix throughly with remaining meatball ingredients.
  3. Shape into 8 medium or 16 small meatballs.
  4. Brown meatballs on all sides.
  5. Combine sauce ingredients in large saucepan.
  6. Heat to boiling.
  7. Add meatballs.
  8. Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
  9. Skim any fat (or refrigerate overnight and skim congealed fat).
  10. Serve with crusty Italian bread, or with pasta (when i am doing it with pasta. i use twice the amount of tomato juice so as to get lots of sauce.).


Most Helpful

To quote The Godfather (Don Carleone)..."You've got to make this or ELSE." Nawwww, he really didn't say that, but had he tasted this he may have thought it! I made it a little easier on myself and didn't bother browning the meatballs, but just dropped them into the boiling sauce. I, also, added dehydrated onions and a tad of sugar to the sauce and let 'er rip. The meatballs were flavorful and tender and the sauce thickened to perfection.

gailanng February 28, 2009

This was very good. I have a very heavy commercial large saucepan that I use to slow cook sauces and meats and this a keeper. I enjoyed this very much. This is a recipe that could be 0AMC, because the flavors would intensify. Delicious!!

Montana Heart Song October 20, 2006

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