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Spaghetti Sauce and Meatballs Recipe

spaghetti sauce and meatballsHomemade spaghetti sauce and meatballs is a great Sunday afternoon dinner.

Yum!  Nothing like a spaghetti sauce with pasta.  Homemade spaghetti sauce and meatballs is the comfort food we crave.   Making a tomato sauce is easy, all you need is time for the sauce to slowly cook.  This concentrates your sauce as water evaporates out leaving a deliciously thick sauce to dress your spaghetti.  And this dish really is all about the sauce.  Of course spaghetti sauce is great on its own, but I prefer adding meatballs during the cooking process to infuse more flavors from the fat rendered from the meat. My recipe allows the meatballs to cook in the sauce rather than baking them separately in the oven.  This helps to marry all of the flavors to create a mouth-watering sauce that will have you going back to the pot for seconds…or thirds, guaranteed!

What I like about my homemade spaghetti sauce and meatballs recipe is that it makes a large quantity, and it feeds a lot of people.  This dish freezes well too, so you can enjoy a delicious, hearty home cooked meal any time.  Now tell me, does it get any better than that?

Yes! Serve this spaghetti sauce and meatballs with my Parmesan garlic bread slices and a salad and you have a complete dinner.

This recipe is courtesy of my mother.

Enjoy!

Here is how I did it!

Sauce 

Grab a medium bowl and combine your tomato paste and hot tap water.  Set your tomato paste aside but stir it occasionally to combine.

Grab a large bowl and a food mill.  Pour your ground peeled tomatoes through the food mill in batches to remove any seeds and pulp.  Too many seeds may cause your sauce to be bitter.  Set your tomato sauce aside.

Grab your heavy bottomed 12 qt. stockpot and add your extra virgin olive oil.  Heat on medium-high for 2 minutes.  Add your onions and cook them for 10 minutes stirring frequently.  They should become soft and translucent.   Add your tomato sauce and stir to combine.  Add your kosher salt, pepper, red pepper, basil, and oregano.  Add the tomato paste and stir to combine.  Let the tomato sauce come to a slow boil and reduce heat to a simmer.

Simmer for 3 hours stirring occasionally.  This helps move the tomato sauce so that it doesn’t burn on the bottom of your stockpot.  You may also want to cover your stockpot with a mesh splatter shield if it starts splatter too much.

Meatballs

Grab a large bowl and combine your hamburger, Parmesan cheese, plain bread crumbs, eggs, garlic salt, kosher salt, pepper, fresh parsley, and water.  Roll into 1-1/2″ sized balls.  You should get 35-40 meatballs.

spaghetti sauce and meatballs setup

Add your meatballs 1-1/2 hours into cooking your tomato sauce.  Gently place the meatballs into your tomato sauce.   Be very careful when stirring at this point to avoid breaking up your meat balls as they cook.

To minimize burning your spaghetti sauce and meatballs you need to:

1. Use a heavy bottomed stock pot

2. Cook the sauce slowly at a simmer.

3. Stir your spaghetti sauce and meatballs occasionally.

Pasta for your spaghetti sauce and meatballs

Boil the desired amount of spaghetti according to package direction.  Generally figure 3 ounces per person.  One 16 ounce box feeds 5 people.

Note:  You can freeze your spaghetti sauce and meatballs in portions for meals later.  The sauce freezes well up to six months.

 

Spaghetti Sauce and Meatballs Recipe
 
Prep time
Cook time
Total time
 
Homemade spaghetti sauce and meatballs is a great Sunday afternoon dinner.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 12
Ingredients
Sauce
  • 3 cans (6oz. each) tomato paste
  • 3 cups hot tap water
  • ¼ cup extra virgin olive oil
  • 3 medium yellow onions chopped
  • 6 cans (28 oz. each) ground peeled tomatoes
  • 2 tsps. kosher salt
  • ½ tsp. pepper
  • ¼ tsp. ground red (cayenne) pepper
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
Meatballs
  • 2 lbs. Hamburg
  • 1 cup grated Parmesan cheese
  • 1 cup plain bread crumbs
  • 6 eggs
  • 1 tsp. garlic salt
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • ¼ cup chopped fresh parsley
  • 2 tbsps. water
Pasta for your spaghetti sauce and Meatballs
  • 3 oz. per person (16 oz. box is good for 5 people)
Instructions
Sauce
  1. Grab a medium bowl and combine your tomato paste and hot tap water. Set your tomato paste aside but stir it occasionally to combine.
  2. Grab a large bowl and a food mill. Pour your ground peeled tomatoes through the food mill in batches to remove any seeds and pulp. Set your tomato sauce aside.
  3. Grab your heavy bottomed 12 q.t stockpot and add your extra virgin olive oil. Heat on medium-high for 2 minutes.
  4. Add your onions and cook them for 10 minutes stirring frequently. They should become soft and translucent.
  5. Add your tomato sauce and stir to combine.
  6. Add your kosher salt, pepper, red pepper, basil, and oregano. Add the tomato paste and stir to combine. Let the tomato sauce come to a slow boil and reduce heat to a simmer.
  7. Simmer for 3 hours stirring occasionally.
Meatballs
  1. Grab a large bowl and combine your hamburger, Parmesan cheese, plain bread crumbs, eggs, garlic salt, kosher salt, pepper, fresh parsley, and water.
  2. Roll into 1-1/2" sized balls.
  3. Add your meatballs 1-1/2 hours into cooking your tomato sauce. Gently place the meatballs into your tomato sauce. Be very careful when stirring at this point to avoid breaking up your meat balls as they cook.
Pasta for your spaghetti sauce and meatballs
  1. Boil the desired amount of spaghetti according to package direction. Generally figure 3 ounces per person. One 16 ounce box feeds 5 people.

 

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Spaghetti Sauce and Meatballs Recipe
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