Growing up, I was never a fan of Spaghetti sauce. Or any tomato based sauce, really. And meatballs? GROSS!
I’ve changed my mind.
These meatballs take a little time, and the sauce can stand alone, but they are well worth it! The recipe I’ve included below will yield about 45 meatballs. I like to freeze half (after cooking) to speed up this process during the weeknight. On it’s own, the sauce only takes about 25 minutes!
Making meatballs is fun. Sell that into your kids, and you can keep your rings on while you mix these up! The process is best done with your hands, so perfect for little people that don’t mind getting gross.
There’s two pounds of meat in the above. I used a mix of store-brand mild Italian sausage and hamburger meat; our personal favorite. Mix with all other ingredients listed below. .. They’re just that easy!
I’ll go ahead and roll them out into little spoon-sized balls that fit in my palm. They can be covered and stuck in the fridge until you decide to make the sauce. I’ve made them without sauce for a party, the day before the event, and they were perfect.
Stick them in the oven at 350 for the 25 minutes it takes to make your sauce. When they go in, you should also start your water boiling for the spaghetti noodles.
Remember when we talked about deglazing? You don’t always have to add wine to pull the oil and onion back out of the pan. In the above, we’ve just added finely chopped mushrooms. As they cook and release their moisture, it will lift all that goodness out of the pan and push those flavors back into your dish!
Of course, you can leave out the mushrooms if you want. The tomatoes will do the job, too! Combine remaining ingredients, and start simmering. The whole tomatoes will break down as they cook. Stir, poke, and stir some more as they simmer.
Those meatballs should be done baking at the same time as the sauce! Remove your bay leaf and add them to the sauce. (I froze that second cookie sheet barely visible in the above.)
Stir them up a bit, serve on the spaghetti noodles, with some freshly grated Parmesan cheese! YUM!!
Prep Time: 5 minutes
Cook Time: 25 minutes
1tsp olive oil
1 medium yellow onion, diced
5 cloves of garlic, diced
Handful of mushrooms, diced (optional)
2 cans whole peeled tomatoes
1TBSP dried basil
1 6oz can tomato paste
Salt & pepper to taste
Cook onion & garlic in oil over medium-low heat, until onion is transparent. Add mushrooms, cook through. Add whole tomatoes, break apart a bit. Add basil and tomato paste. Simmer and stir until big tomatoes are broken down.
Add meatballs and serve with Parmesan cheese over spaghetti noodles.
This recipe makes about 4 dozen small, or 2 dozen large. Either way, they should be enough for two meals. Recommended: cook and freeze half. Or cut the recipe in half. OR go nuts and eat them all!! I won’t judge you. They’re THAT good.
Prep Time: 20 minutes
Cook Time: 25 minutes
1lb mild Italian pork sausage
1lb hamburger meat
2 cups bread crumbs
1TBSP dried parsley
1/4tsp onion powder
1/4tsp garlic powder
2 eggs beaten
Combine all the above in a big bowl. Mix with your hands; it’s easiest!
Split and roll into desired size balls.
Bake at 350 for 25 minutes.