Garlic Lover's Meatballs and Sauce

Garlic Lover's Meatballs and Sauce

  • Prepare: 40M
  • Cook: 20M
  • Total: 1H
Garlic Lover's Meatballs and Sauce

Garlic Lover's Meatballs and Sauce

Ingredients

  • Meat

    • 1 lb Ground beef
  • Produce

    • 2 cans (28 ounces each crushed tomatoes in puree
    • 1 tbsp Basil, dried
    • 1 Cheese and minced parsley
    • 4 Garlic clove
    • 10 tbsp Parsley, fresh
  • Refrigerated

    • 2 Eggs, large
  • Canned Goods

    • 1 can Tomato paste
  • Condiments

    • 1 can Tomato sauce
  • Baking & Spices

    • 3/8 tsp Pepper
    • 2 tsp Sugar
  • Oils & Vinegars

    • 3 tbsp Olive oil
  • Bread & Baked Goods

    • 1/2 cup Bread crumbs, dry
  • Dairy

    • 1/2 cup Parmesan or romano, grated
  • Liquids

    • 2 cups Water
  • Time
  • Prepare: 40M
  • Cook: 20M
  • Total: 1H

Found on

Description

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri

Wonderful, but I would not use all of that water. Water to can of tomato paste. Water can be added if you do not like a thick sauce. I do.

Fantastic and makes the whole house smell amazing!

I bought the cookbook with this on the cover, due to this recipe! It was delicious. I made it for my parents, now that's my mom's go to recipe. we're both caterers so I love recipes that can easily be doubled and taste this fresh!

I dont ever want to use jarred sauce again! Also- I dont like meatballs but this recipe made me change my mind. I also used ground turkey in place of ground beef :]

This is a great recipe. We had it for leftovers and it might have even tasted better the second day! I used Italian seasoning since I was out of basil.~ Theresa

My daddy was born in Italy; he would have been so proud of your meatballs - identical to what he used to make. I must take exception to your sauce. Water has no place in this sauce. Macaroni sauce is thick; spaghetti sauce is thin - just not thinned with water. And meatballs are not served with spaghetti in Daddys Italy - only with macaroni. So are brachiole and sausage. You may wish to add the meatballs about the last 1/2 hour of sauce cooking - just to cook them all the way through.

Very similiar to mine as well except I use grape jam instead of sugar and a good dash of red wine to the sauce.Susan, Oxford, NY

This sounds similar to a a recipe Ive used for many years, adapted from my Italian Grandmothers recipe, except that I add chopped sweet onion & my own twist, chopped bell pepper; also, you dont need to simmer the meatballs & sauce for more than 30 - 45 min, tops, or it tends to taste over-cooked. All-in-all, a very good recipe!!Linda V.Cape Cod

Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • SAUCE:
  • 1 tablespoon olive oil
  • 2 to 3 garlic cloves, minced
  • 2 cans (28 ounces each) crushed tomatoes in puree
  • 2 to 3 cups water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh parsley
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Additional grated cheese and minced parsley, optional

Directions

  • Directions In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain. For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs. Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley. Yield: 6 servings. Originally published as Garlic Lover's Meatballs and Sauce in Country Extra March 2008, p49 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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  • Cook Time:
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Garlic Lover's Meatballs and Sauce

Descrition:

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri

Garlic Lover's Meatballs and Sauce

  • Meat

    • 1 lb Ground beef
  • Produce

    • 2 cans (28 ounces each crushed tomatoes in puree
    • 1 tbsp Basil, dried
    • 1 Cheese and minced parsley
    • 4 Garlic clove
    • 10 tbsp Parsley, fresh
  • Refrigerated

    • 2 Eggs, large
  • Canned Goods

    • 1 can Tomato paste
  • Condiments

    • 1 can Tomato sauce
  • Baking & Spices

    • 3/8 tsp Pepper
    • 2 tsp Sugar
  • Oils & Vinegars

    • 3 tbsp Olive oil
  • Bread & Baked Goods

    • 1/2 cup Bread crumbs, dry
  • Dairy

    • 1/2 cup Parmesan or romano, grated
  • Liquids

    • 2 cups Water

The first person this recipe

tasteofhome.com

tasteofhome.com

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Found on tasteofhome.com

Taste of Home

Garlic Lover's Meatballs and Sauce

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri