Old World Meatballs in Tomato Sauce

My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

directions

  • Make meatballs first.
  • Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
  • Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
  • Set aside meatballs.
  • Cover bottom of a large pot with a light coating of olive oil.
  • Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
  • Add paste, puree, crushed tomatoes and water.
  • Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
  • Stir. Note: tomato sauce splatters if left unattended on the stove.
  • When sauce begins to boil, lower the heat and place meatballs in one by one.
  • Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
  • Cook over low heat for 2 1/2 hours.
  • If sauce is too thick, add more water.
  • If sauce is too spicy, add some sugar to balance out the spice.
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@CiaoBella
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@CiaoBella
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"My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!"
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  1. CiaoBella
    My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!
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