Saucy meatballs

Joan Penney


This is a can't be beat recipe for meatballs and sauce. It is fantastic over pasta or as a meatball sub.

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


1 c
italian blend bread crumbs
3/4 c
romano or parmesan cheese, finely grated
1/2 c
1/2 c
beef broth
1/2 c
fresh parsley, chopped
eggs, beaten
2 Tbsp
oregano, dried
1 Tbsp
garlic, finely chopped
1 tsp
kosher salt
1 tsp
2 tsp
basil, dried
1 tsp
crushed red pepper
pinch of freshly grated nutmeg
2 lb
ground chuck
1 c
beef broth


1/4 c
extra virgin olive oil
1 1/2 c
sweet onion, chopped
1 clove
garlic, chopped
3 can(s)
(14 1/2 oz) whole plum tomatoes, crushed
1 Tbsp
1/2 tsp
crushed red pepper
1/2 c
meatball pan drippings
1/2 c
minced fresh parsley


1Basic meatballs:
Preheat oven to 450. Spray deep baking dish with cooking spray.
Combine bread crumbs, cheese, milk, broth, parsley, eggs, oregano, garlic, salt, pepper, basil, red pepper and nutmeg in a large bowl. Mix well. Add ground chuck and mix thoroughly. Shape into 2" balls. Space meatballs in pan so they are not touching. Pour 1 c beef broth over meatballs.
Bake at 450 for 25 min

Crush tomatoes reserving juice.

Pour olive oil in large pot. Add onions and sauté over med heat until translucent, 4 min.
Stir in garlic, cook about 30 seconds.
Add tomatoes and reserved juice, sugar and pepper flakes, cover and simmer while meatballs are baking (20-25 min).
3Add pan drippings and fresh parsley to sauce. Cover and simmer 15 min. Add meatballs to sauce and allow to simmer uncovered 10-15 min.

About Saucy meatballs

Course/Dish: Pasta, Other Sauces
Regional Style: Italian
Other Tag: For Kids
Hashtags: #sauce, #Meatballs