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Meatballs With Red Sauce

May 31, 2016 by Angela Leave a Comment

I made this recipe up by combining about 4 different recipes, and testing the outcome.

One of the things that I add to this recipe that really makes the difference is the fennel. To me, the defining difference between Italian sausage and just plain sausage is fennel. It gives the meatballs a distinctive taste.
Also, I cook mine right in the red sauce. It gives the sauce depth and flavor, and hey you gotta cook the sauce anyway, right? This recipe can certainly make double what a family of 4 would have for a normal weeknight dinner (unless you’re a family of linebackers but I’m not judging), but it freezes VERY well, so I usually make the full batch. There are options too along the way for freezing and using the meatballs in different applications (I seriously love the post-pasta meatball subs even better than the pasta).

For the red sauce:

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To a large saucepan, add 2 large (31 oz.) cans pureed tomatoes, a small can of tomato paste, garlic to your taste (I will usually add 4 to 5 cloves at the beginning of cooking then bang it up with a couple more at the end of cooking), 1 T. each garlic and onion powder, 3 T. Italian seasoning, 1 t. crushed red pepper flakes, 1 t. salt and begin cooking on medium-  to medium- low heat. Sometimes I add a diced onion if I’m feeling sassy. I usually like to grind up the spices and garlic in the blender but it’s not entirely necessary.

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For the meatballs: 

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Puree in a blender or food processor : 1 C. milk, 1 egg, 1 T. fennel, ½ t. (or more if you like them spicy) crushed red pepper flakes, ½ t. black pepper, 1 T. both garlic and onion power, 2 or more cloves fresh garlic, 1 T. beef base or bullion, 1 T. Italian Seasoning

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In a large mixing bowl combine just over a pound each of ground beef and ground pork, typically I look for about a pound and a quarter of each. Add 1 C. seasoned bread crumbs, ½ C. Parmesan (I use the cheap stuff for this and it does just fine) and 3 T. dried onion flakesIMGP0628

Add the liquid from the blender and moosh everything up really nicely with your hands. I have used a stand mixer for this in the past and found it makes the meatballs really tough so…hands it is. At this point if you’d like, you can put half in the freezer for a different night because it freezes very well at this stage. 

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Form meatballs to your liking. I make mine relatively large because the kids find it hilarious. That does take longer to cook of course but that also gives the sauce a lot of flavor.

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Put the lid on and cook for approximately an hour to an hour and a half turning once or twice so all sides get the sauce. If your concerned about them being done, cut one open and check the middle. Usually this is when I try to catch a few minutes on the elliptical…so I just cook them for an hour and a half and those babies are done. Wow that is one messy pan!

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Serve with pasta.

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Meatballs with red sauce
2016-05-31 12:41:57
Serves 8
Meatballs cooked right in red sauce
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Meatballs
  1. 1 1/4 lb. ground beef
  2. 1 1/4 lb. ground pork
  3. 1 egg
  4. 1 C. seasoned bread crumbs
  5. 1/2 C grated Parmesan cheese
  6. 2/3 C. milk
  7. 1 T fennel
  8. 1 t. crushed red pepper flakes
  9. 1/2 t. black pepper
  10. 1 T. garlic powder
  11. 1 T. onion powder
  12. 1 T. beef base
  13. 2 cloves garlic
  14. 1 T. Italian seasoning
  15. For the sauce
  16. 2 31 oz cans pureed tomatoes
  17. 1 6 oz can tomato paste
  18. 4 cloves garlic
  19. 1 T. garlic powder
  20. 1 T. onion powder
  21. 3 T. Italian Seasoning
  22. Salt to taste
Instructions
  1. : To a large saucepan, add 2 large (31 oz.) cans pureed tomatoes, a small can of tomato paste, garlic to your taste (I will usually add 4 to 5 cloves at the beginning of cooking then bang it up with a couple more at the end of cooking), 1 T. each garlic and onion powder, 3 T. Italian seasoning, 1 t. crushed red pepper flakes, 1 t. salt and begin cooking on medium- to medium- low heat. Sometimes I add a diced onion if I’m feeling sassy. I usually like to grind up the spices and garlic in the blender but it’s not entirely necessary.
  2. Puree in a blender or food processor : 1 C. milk, 1 egg, 1 T. fennel, ½ t. (or more if you like them spicy) crushed red pepper flakes, ½ t. black pepper, 1 T. both garlic and onion power, 2 or more cloves fresh garlic, 1 T. beef base or bullion
  3. In a large mixing bowl combine just over a pound each of ground beef and ground pork, typically I look for about a pound and a quarter of each.
  4. Add 1 C. seasoned bread crumbs, ½ C. Parmesan (I use the cheap stuff for this and it does just fine) and 3 T. dried onion flakes
  5. Add the liquid from the blender and moosh everything up really nicely with your hands. I have used a stand mixer for this in the past and found it makes the meatballs really tough so…hands it is. At this point if you’d like, you can put half in the freezer for a different night because it freezes very well at
  6. Form meatballs to your liking. I make mine relatively large because the kids find it hilarious. That does take longer to cook of course but that also gives the sauce a lot of flavor.
  7. Put the lid on and cook for approximately an hour to an hour and a half turning once or twice so all sides get the sauce. If your concerned about them being done, cut one open and check the middle. .
  8. Serve with pasta.
By Angela Gregory
My Blog http://theweekdaykitchen.com/

Filed Under: Uncategorized, What I'm Cooking Tagged With: Entree, What I'm Cooking

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About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

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