Today I am sharing with you a treasure! My grandmother’s Italian Meatballs and Homemade Sauce recipe. I even had to ask her permission to share this family recipe with y’all. This is the true authentic way to make Italian meatballs. They are so good. So so good. Best comfort meal. Best meatballs hands down. Okay, get the point yet? They are so delicious!!
Recipe is below. We serve on top of spaghetti noodles. Paired with a side salad, fresh Italian bread, and a bottle of red wine.
Side note: I do not put a serving size on sauce and meatballs because everyone eats a different amount. It makes a decent size batch though. I always make the whole batch. If I have leftovers, I freeze the meatballs in the sauce for another meal. They do make a great freezer meal. Just defrost and make some spaghetti noodles for an easy last-minute meal!
INTALIAN MEATBALLS & SAUCE RECIPE
- 1 lb. Ground Beef
- 1/2 lb. Ground Pork or Italian Sausage
- 2 Eggs
- 2 cloves minced Garlic
- 1/2 cup finely chopped Parsley
- 1/2 cup graded Parmesan Cheese
- 1/2 cup Bread Crumbs (Soaked in a little milk)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 large can Tomato Puree
- 1 small can Tomato Paste
- 1-2 Bay Leaves
- 1 pinch of Sugar
OPTIONAL GARNISH: Fresh Parsley or Basil Leaves
Combine sauce ingredients in a large saucepan. Cook sauce on low for 1/2-1 hour. While that is cooking, mix meatball ingredients in one large bowl by hand. Use hands to mix until thoroughly combined. Roll into 1″ balls. After sauce has cooked on low for 1/2-1 hour by itself, add in meatballs. Cook on low for an additional 1 hour, covered. Uncover and cook until sauce is thicker. REMOVE BAY LEAVES BEFORE SERVING. They can cause esophageal discomfort and injury if swallowed. Serve atop spaghetti noodles!