Meatballs and Sauce

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no breadcrumb meatballs in tomatoe sauce

Preparation time: 30min
Cooking time: 30min

Difficulty: Medium - experience needed
Serves: 8


1 lb ground beef
1 lb ground pork
1 lb ground veal
1 cup of pecorino cheese or romano or parmigana reggiano
1 bunch of flat parsley chopped well
10 cloves of garlic
2 medium onions grated
3 teaspoons of salt
1 teaspoon blk pepper
3 large eggs
1 cup of breadcrumbs plain (optional)
1/2 of water
all purpose flour
1/2 cup of vegatable oil
1/2 cup of olive oil
4 cans san Marzano region Tomatoes can use other,but they are the best
1/2 cup olive oil
2 med onions finely chopped
2 teaspoons of crushed red pepper
salt & pepper add to your discretion
3 bay leaves


1 Finely chop 6 pieces of garlic ,add to meat along with eggs,cheese,onion,salt&pepper,parsley,breadcrumbs
with hands or wooden spoon mix ingedients,add water a little at a time tell mixture is a little wet not soggy you may not wind up usuing all of water.
2 use ice cream scooper and dredge balls in flour
3 heat oil and add 4 pieces of garlic just smashed,to flavor the oil you will know if oil is hot enough when you see the garlic frying up.
4.when oil is hot add balls till golden ,dont over cook add to sauce med inside you wanna continue cooking your balls in the sauce.
***tip dont over crowd pan with to many balls when frying so you can easily flip yah balls*****
1 add oil in large sauce pot and onions and sautee until transparent
2.smash tomatoes through a fine strainer and discard seeds and pulp of tomatoe,you can do this over pot and alow juices to flow into pot
3. add spices and cook for 30 minutes ( bring to boil and then simmer) add bay leaves
4.add balls to sauce let them cook another hour
5.pluck out bay leaves


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