Spaghetti Sauce and Meatballs

Kathy Williams

By
@KMW2013

I use the left overs if any to make a deep dish pizza.
Roll the meatballs into the size you like.


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Rating:

Comments:

Serves:

2-4

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

MEAT BALLS

1 lb
ground beef
1/2 lb
ground pork
3 clove
garlic minced
1
shallot or equal portion amount to garlic, minced
1/4 c
bread crumbs
1
egg
1/2 c
ricotta cheese
1 Tbsp
italian seasoning
1 Tbsp
paprika
1/4 c
grated parmesan
salt and pepper

SAUCE

olive oil
3 clove
garlic chopped
1 small
onion, chopped
1 medium
bell pepper
1 Tbsp
tomato paste
1 can(s)
28 oz tomato crushed
1
bay leaf
1 Tbsp
italian seasoning
1 Tbsp
paprika
1/2 Tbsp
oregano, dried
1/8 tsp
cayenne pepper
1 1/2 tsp
brown sugar

Directions Step-By-Step

1
MEATBALL: In a large bowl mix all the ingrediants together until everything is incorporated. Set aside.
2
SAUCE: In a large pan coat with olive oil. On med-high heat sautee onions and bell pepper until soft add salt and pepper. Add garlic and sautee til fragrant. Add tomatoe paste and cook until a deep crimson color.
3
Stir in the crushed tomatoes and the bay leaf, itaian seasoning, paprika, oregano, and cayenne. Heat to a boil and bring down to a simmer. Stir in brown sugar.
4
While sauce is simmering, roll the meat mixture into a small size of a tennis ball, and place into the simmering sauce, repeat until all the meat mixture is gone, about eight or nine.
5
Simmer the sauce/meatball on low to med-low for about 20-30 minutes turning the meatballs over half way through. Simmer until meatballs are cooked through.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian
Hashtag: #Meatballs