Mom's Meatballs and Tomato Sauce
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Author Notes: I just recently discovered why my Mothers meatballs are so good, after making them for years and never asking her what her recipe was, I finally decided to and had an ah-ha moment. Previously mine just never tasted like hers and she told me that she adds Italian sausage meat. The meatballs are tender, soft and so delicious. - sdebrango
Makes 16 large meatballs and approximately 8 cups sauce
Meatballs
- 1 pound ground beef (80%fat) I like chuck
- 1 pound Italian sausage meat (sweet or hot your choice)
- handful italian flat leaf parsley chopped
- 1/2 cup grated parmigiano or pecorino romano cheese
- 4 large eggs
- 5 thick slices (about 1/2 inch thick) bread (I used Italian) with crust removed and soaked in some water until very soft
- 2 teaspoons salt and pepper to taste
- pepper to taste
- You will need a large mixing bowl, add the meat and mix with spoon or with your hands. Squeeze the water out of the bread and add to meat along with the parsley, cheese, eggs and salt and pepper. Mix together until it's all combined. Form into meatballs, I like mine about the size of a handball. In a non stick skillet heat some olive oil, place the meatballs about 1 inch apart and fry so they are browned on each side but not cooked through. Remove from the pan and set aside. Keep the oil and drippings in the skillet you will need it for the sauce.
Sauce
- 3 cloves garlic thinly siliced
- 1 shallot minced
- 4.5 ounces tube tomato paste of 3/4 of a 6 oz can
- 3 28 oz cans whole tomatoes (best quality)
- olive oil for pan
- 5 leaves fresh basil +3 after sauce is cooked
- salt and pepper to taste
- NOTE: if tomatoes are sour you can add a little sugar, some add carrots to sweeten also
- To dutch oven add the oil from the meat that was fried (only enough to coat the bottom of the pan) then the shallot and cook until soft, add the garlic and let it cook until the garlic just starts to brown (takes only about 3 minutes) on medium high heat. Add the tomato paste and cook stirring constantly until it caramelizes. Puree the tomatoes in the blender or food processor until smooth and add to the onion,garlic and tomato paste, stir to combine and then add the meatballs and slow cook on medium/low heat covered for at least 3-4 hours stirring frequently, or if cooking all day use low heat so it just simmers, stirring occasionally. When done remove the meatballs, tear the remaining fresh basil leaves into the sauce, stir and serve.
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about 1 year ago Bevi
I was taught by the Italian family that adopted me when I when to college in St. Louis to add sugar as well as carrots to a tomato sauce. I'm glad to know you approve!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Yes, sometimes the tomatoes are sweet enough on their own especially if they are fresh but canned no matter how good they are San Marzano or whatever can be sour sometimes. Carrots and a little sugar are the way to go!! Thank you!
about 1 year ago Bevi
Yes, they taught me to make an Italian mirapoix (sofrito??) and then dump just a little sugar in the sauce. And their household was where I experienced pork neck bones and even whole pork shops in a tomato sauce. They favored penne pasta.
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Yes my Mom used to roast pork neck bones and add them to sauce. When Mom made sauce she didn't use olive oil, that's me she used salt pork, she scraped some and smashed it with minced garlic and parsley, melted it in her pot and fried the meat in that. It was all about pork (Emeril would smile) for flavoring. She used sugar and sometimes grated carrot in the sauce. Italian mirapoix would be garlic, onion and carrot.
about 1 year ago EmilyC
sdebrango -- these look and sound great! My 2 year old LOVES meatballs so I've been making them a lot more frequently than I used to. Sometimes I use beef and italian sausage, sometimes meatloaf mix. A tip I love that I picked up from Cooks Illustrated is soaking your fresh bread in buttermilk. It adds a lovely tang to the meatballs and keeps them super moist. I almost always have both parmesan and pecorino on hand and typically add equal parts of both. Thanks for posting this!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks EC, I think the buttermilk is an excellent idea, just happen to have some I need to use. I sometimes mix the cheeses also, my preference is pecorino but since I usually have both on hand I like to mix it up. Thanks so much!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
i don't ever add cheese to my meatballs, but that's such a great idea, too! I'll probably go for the pecorino, for its slightly tart notes. Love, love, love this recipe -- both parts! In fact, I'll probably make a batch this weekend. Thanks again for posting this terrific recipe. ;o)
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I use both but my preference is pecorino too, it really does add to the flavor and texture of the meatball,. Thank you so much and I do hope that if you make them you enjoy!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thats so funny, I never thought of adding the sausage meat and its so delicious I will never make a meatball without it. I add the whole can of tomatoes juice and all. The sauce is thickened with the caramelized tomato paste. Thanks so much!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you so much for sharing this! I'm thrilled to see your mother's sauce recipe here. How much sauce does it actually make? And do you drain the tomatoes of the juice that's in the cans before pureeing them? Do tell! I figured out the Italian sausage trick a few years ago almost by accident; I seemed a bit short on ground meat, so I added three sweet Italian pork sausages to stretch what I had, and of course realized that the sausage simply had to become a regular feature. (I sometimes throw in a few extra crushed fennel seeds for good measure, especially when Son Number Two, who really likes the punch of flavor they add, is home.) Thanks again! ;o)
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
It makes a little over 8 cups of sauce depending on how much it cooks down. I like to slow simmer for a long time and cover the pot with the lid slightly ajar so it doesn't cook down too much.