Meatballs and tomato sauce

When I wasn’t enjoying the fine arsenal last year at my dad’s house, I was hanging around the kitchen savoring his meatball sandwiches. I had the opportunity yesterday to make them here last night.

The recipe is fairly simple, relying on long, slow-cooking to blend the flavors. When my dad makes it, he’ll start the meatballs and sauce the night before, letting the mixture simmer all night. The next morning, it’s partitioned into gallon-sized Ziploc bags to serve in case there are a lot of people over, or ready to pop in the freezer to enjoy another time. Thus the fair warning: you’ll need a very large sauce pot.

Meatballs — source: Jim’s dad

5 pounds ground round
20 slices bread, cut into 1/4 inch cubes
1 t oregano
1/2 C minced onions
1 t pepper
2 large eggs

  • Mix all ingredients together, squeezing the mixture through your fingers ot thoroughly blend all items.
  • Make meatballs about 1

3 thoughts on “Meatballs and tomato sauce”

  1. You got a vegetarian version of this? I buy fake meatballs, and they’re good, but I was thinking I’d like to make my own.

  2. No suggestions on the meatballs… maybe something that’s pinto bean-based (mild flavor, not as absorbant as chickpeas)?

    One small addition I’d make to the recipe would be to add a couple of grated carrots to temper its acidity.

  3. Terri: you could try the veggie crumbles from Morningstar. They’re not gonna taste like beef to a meat eater but if you’re used to it you’ll be fine. Jim, I’m gonna try this. It sounds divine. With some nice, crunchy Italian rolls. MMmm good!

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