Nutrition In The Kitchen

Cooking Classes in Woodland Hills, California

Subscribe

Homemade Meatballs in Tomato Sauce

by

Share:
Pinterest0
Google+0

These homemade meatballs make for a simple dinner solution. They are easy to prepare, then simmer away until you are ready to make dinner. The key is cooking them on low and slow!

I start my homemade meatballs after my kids get home from school, so they have at least 2 hours to simmer. Both my kids like them–a miracle! If you have kids, get them to help in the kitchen by measuring all the ingredients to dump in the meatball bowl.

Homemade Meatballs Recipe

Homemade Meatballs in Tomato Sauce
Save Recipe
Print
Ingredients for Meatballs
  1. 10 ounces ground sirloin
  2. 10 ounces ground turkey breast
  3. 10 ounces italian sausage, removed from casing
  4. 1/2 cup soft breadcrumbs
  5. 1/3 cup grated parmesan cheese
  6. 1/4 teaspoon dried oregano
  7. 1/4 teaspoon garlic powder
  8. 1/3 cup onion, finely minced
  9. 1 egg, beaten
  10. 1/2 tsp. salt
  11. 1/4 tsp. ground black pepper
Ingredients for Sauce
  1. 1 large can (or 28 oz.) Italian pureed tomatoes
  2. 1 tbsp. fresh chopped parsley
  3. 2 tbsp. tomato paste
  4. 1 cup water
  5. 2 tbsp. sugar
  6. 1 bay leaf
  7. 5-6 fresh basil leaves
Instructions
  1. Combine all the meatball ingredients in a large bowl. I put on kitchen gloves and very gently mix everything together until well combined.
  2. Roll into balls about the size of a golf ball and set aside.
  3. For the sauce, put all the sauce ingredients into a large saucepan and gently stir.
  4. Put heat to medium.
  5. When sauce starts simmering, reduce heat to low.
  6. Gently drop meatballs into the sauce and simmer, cooking slowly on simmer or low (depending on your stove) for several hours. You need at least 2 hours.
  7. Stir gently with a wooden spoon every so often to make sure the meatballs don’t stick to the bottom of the pan, or each other.
  8. Sauce should remain at a very low simmer the whole time. If sauce gets too thick, add more water.
  9. I start tasting the sauce for seasoning after 2 hours. Add more salt, pepper and sugar in tiny amounts until the taste is perfect.
  10. I usually add more water too, as I go.
Adapted from Jan Harding and Lynn Umstead
Adapted from Jan Harding and Lynn Umstead
Nutrition In The Kitchen https://nutritioninthekitchen.org/