Italian Meatballs & Red Sauce

Here’s my recipe, which I adapted from my mother-in-law.

Meatball Ingredients: 

1 lb ground beef 3 Italian sausages, sweet and hot

2 cloves garlic, finely chopped 

1/3 to 1/2 cup breadcrumbs 

2 eggs 

1/4th of an onion, chopped 

1/3 cup or so of Pecorino Romano cheese, grated 

Fresh parsley, chopped 

Salt and Pepper to season 

Red Sauce (see below) 

Mix all of the ingredients in a large bowl, except for the red sauce. 

Take a small amount, about a tablespoon and make into a patty. Fry in a pan till cook and taste to make sure it’s properly seasoned. Adjust the meatball mixture if needed.

Form into large meatballs (or small when preparing for a large dinner group). 

Place the meatballs onto baking pans that have been lightly sprayed with pam. Brown in the oven (pre-heated to 400 degrees) for about 10-12 minutes. This allows the meatballs to obtain that nice brown crispy texture and to remove excess fat. 

Drain on paper towels, then add the meatballs to the sauce.  Cook for 2-3 hours on low heat, stirring every so often.

Red Sauce: 

1-2 cloves garlic, chopped 

2 T. olive oil 

Dash hot pepper flakes 

2 12-oz cans of crushed tomatoes 

1/4 c. dry red wine - use any good wine. 

Fresh basil 

In a large pot, sauté the garlic in the oil but don't let it burn. 

Add the pepper flakes and then the crushed tomatoes. 

Simmer on low for 2-3 hours, adding the basil the last 15 minutes of cooking. 

The longer this sauce cooks, the better! 

You can use this sauce when making lasagna, manicotti, eggplant parmesan, and for topping pizza. 

If I'm making this for a dinner party, I'll transfer to a large crockpot and keep on low heat before serving.