This is my mom's sauce and meatballs. It is the best! So good and we all love it! Anyone can make fresh sauce and meatballs and once you make real meatballs, you will never go back to buying the frozen variety again. Believe me, I tried and found them inedible.
HOMEMADE SAUCE AND MEATBALLS
Adapted from: my mom, Ann Czyz
feeds: a small army
- 1 onion, diced
- olive oil
- 6 cloves garlic, minced
- 3-4 large 29 oz cans tomato sauce (I use 3)
- 1 large can tomato paste
- fill tomato paste can with water and dump in
- 14.5 oz. can petite diced tomatoes
- 2 tsp sugar
- dash of cinnamon
- 2 bay leaves
- few baby carrots (takes out bitterness)
- 3 TBSP basil or 1/3 cup fresh minced
Place tomato sauce in crock-pot for 30 minutes. (At least 5 quart crock pot is needed) Dice onion and drizzle some olive oil in a skillet. Saute onions until tender. 4-6 minutes. Add garlic and cook until fragrant. Add to sauce and add all other ingredients. Simmer for several hours. The longer the better. Add meatballs and sausage if desired. (cook and drain all meat before adding).
from my mom
yield: a whole lotta meatballs!
- 3 lbs. ground beef or turkey (85/15 on turkey) (or pork, beef, veal mix)
- 2 cups Italian breadcrumbs
- 1cup good parmesan cheese (locatelli)
- 3 large eggs
- 1/4 cup(ish) milk
- 3 TBSP garlic powder (NOT garlic salt)
- 2 tsp. onion powder
- 4 TBSP dried parsley or 1/3 cup fresh chopped fine
Mix all ingredients with a wooden spoon then with your hands. Roll into 1.5"-2" inch balls. Broil, bake or fry (need a bit of olive oil if frying to prevent sticking) until brown on all sides. Don't worry if they look even a bit burnt. Cooking them first helps them stay together in the sauce. Drain on paper plate lined with paper towels. Cook in sauce for at least 2-3 hours. Longer won't hurt them one bit!