Meatballs With Red Sauce

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:

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.

Using a NutriBullet Blender definitely makes mashing up the meatballs easier. 

For the meatballs: 

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

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 flakes

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. 

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.

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!

Serve with pasta.

IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:

• Instant Pot Meatballs With Mushroom Gravy
• Instant Pot Triple Mac and Cheese
• Instant Pot Johnny Marzetti
• Instant Pot Beef Stroganoff
• Instant Pot Buffalo Chicken Mac and Cheese
• Instant Pot Chicken Tetrazzini

Print Recipe

No ratings yet

Meatballs with red sauce

Meatballs cooked right in red sauce

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Servings: 8

Author: Angela Gregory

Ingredients

Meatballs

• 1 1/4 lb. ground beef
• 1 1/4 lb. ground pork
• 1 egg
• 1 C. seasoned bread crumbs
• 1/2 C grated Parmesan cheese
• 2/3 C. milk
• 1 T fennel
• 1 t. crushed red pepper flakes
• 1/2 t. black pepper
• 1 T. garlic powder
• 1 T. onion powder
• 1 T. beef base
• 2 cloves garlic
• 1 T. Italian seasoning
• For the sauce
• 2 31 oz cans pureed tomatoes
• 1 6 oz can tomato paste
• 4 cloves garlic
• 1 T. garlic powder
• 1 T. onion powder
• 3 T. Italian Seasoning
• Salt to taste

Instructions

• : 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.
• 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
• 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 flakes
• 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
• 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.
• 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. .
• Serve with pasta.