Veal and pork make these meatballs flavorful and juicy, but they can also be made with all beef or a mixture of beef and pork. This recipe will make 48 meatballs and loads of sauce, enough for a family of 6 to 8, or freeze half of the sauce for another day.
Alternatively, you could make the meatballs and freeze half, using half with a half recipe of sauce or your favorite prepared sauce.
Yield: Serves 6 to 8
Ingredients:
- Meatballs:
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, finely minced
- 1 pound 85% ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 2 tablespoons fresh chopped parsley
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup breadcrumbs
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup milk
- ******
- Sauce:
- 2 tablespoons olive oil
- 4 slices bacon, diced
- 1 1/2 cups chopped onion
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, finely minced
- 4 tablespoons chopped fresh parsley
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 2 to 3 cups prepared spaghetti sauce or marinara sauce, your favorite
- 1 teaspoon dried leaf basil
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 cup fresh grated Parmesan cheese
- ******
- Hot cooked spaghetti or pasta
Preparation:
Line a large roasting or baking pan with foil and set a large cooling rack in it; spray the rack with nonstick cooking spray.
In a small skillet over medium heat, saute the 1/4 cup of onion and 2 cloves of minced garlic in 1 tablespoon of olive oil, stirring constantly, until tender. Set aside.
In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, the 3/4 teaspoon salt and 1/4 teaspoon pepper, breadcrumbs, 1/3 cup of grated cheese, and milk. Mix in the onion and garlic mixture.
Shape the meatballs into 1- to 1 1/2-inch meatballs and arrange on the greased rack. Bake for 40 to 45 minutes. I use a small cookie scoop, but you could weigh them or use a spoon to make them uniform in size.
For Sauce:
In a large saucepan or Dutch oven over medium heat, saute the bacon, onion, celery, and carrot in 2 tablespoons of olive oil, stirring constantly, until vegetables are just tender. Add the 3 cloves minced garlic and 4 tablespoons of chopped parsley, the crushed and diced tomatoes, marinara sauce, basil, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring to a simmer and cover. Simmer over low heat for about 1 hour, or until vegetables are tender. Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese and serve with hot cooked spaghetti or similar pasta.
Serves 6 to 8.
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