Spaghetti Sauce and Meatballs

Kathy Williams


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


★★★★★ 1 vote

20 Min
30 Min
Stove Top


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  • 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
  • 1/2 c
    ricotta cheese
  • 1 Tbsp
    italian seasoning
  • 1 Tbsp
  • 1/4 c
    grated parmesan
  • ·
    salt and pepper

  • ·
    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
  • 1/2 Tbsp
    oregano, dried
  • 1/8 tsp
    cayenne pepper
  • 1 1/2 tsp
    brown sugar

How to Make Spaghetti Sauce and Meatballs


  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.

Printable Recipe Card

About Spaghetti Sauce and Meatballs

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

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