Myrtle's Meatball Recipe

By Sagegreen • August 8, 2010 14 Comments

24 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: My mom was scarcely an avid cook, but she did make a few things really well, especially her meatballs, her beef stew, and her apple pie. Because she passed away recently, in her honor I want to preserve this recipe. This may not be award-winning to anybody else, but it is pretty special to me. She grew up with Fanny Farmer's cookbook and appreciated classic, simple, uncomplicated food. - Sagegreen Sagegreen

Food52 Review: Talk about comfort food. The kitchen was filled with a wonderful warmth and aroma from cooking up the meatballs and making the sauce. The meatballs were little bombs of flavor, tender and juicy. And the best thing was the simplicity. This recipe was a breeze to put together, a perfect option for during the week. We truly enjoyed this recipe! A special thanks to Sagegreen for sharing it with us. - adamnsvetcookingThe Editors


Serves a family of five

  • 1 pound mix of ground sirloin and chuck
  • 3/4 cup rolled old fashioned oat meal flakes
  • 2 tablespoons tomato paste
  • 1 egg, beaten
  • 1/2 teaspoon dried thyme
  • 1/2 dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • dash of black pepper
  • 4 cups stewed tomatoes with their juices, skins removed
  • 1 small 6 oz.can, remaining tomato paste
  • 1/2 cup rose wine
  • 1 bay leaf
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced and seeded
  • sprigs of fresh thyme, oregano, and marjoram
  • salt and pepper to taste
  • parmesan cheese
  • fresh chopped parsley for garnish
  1. Mix the oatmeal, egg, cheese, thyme, oregano, 2 tbls. of tomato paste, salt and pepper together. Gently add the beef. Roll to form 1 1/2" balls.
  2. Brown these in a skillet, but do not cook through and then transfer them to a Dutch oven.
  3. Saute the onion and green pepper in the skillet and add to the Dutch oven.
  4. Mix the remaining tomato paste, some rose wine, and the stewed tomatoes to the Dutch oven.
  5. Add the herbs and simmer slowly for @ 35-40 minutes. Remove the herb sprigs & bay leaf before serving. Serve with spaghetti and sprinkle with grated Parmesan cheese and fresh chopped parsley.

More Great Recipes:
Beef|Entree|Make Ahead