spaghetti sauce and meatballs

★★★★★ 1 Review
KMW2013 avatar
By Kathy Williams
from Rock Hill, SC

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

★★★★★ 1 Review
serves 2-4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For spaghetti sauce and meatballs

  • 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 sm
    onion, chopped
  • 1 md
    bell pepper
  • 1 Tbsp
    tomato paste
  • 1 can
    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.

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