Grandmother’s Meatballs + Sunday Sauce

28 minutes Prep Time
2 hours Cook Time
6 Servings

Nostalgia overwhelms me when I make sauce and meatballs on a Sunday.  I think about how happy my loved ones that have passed would be to see how food continues to keep our family together.  I have fond memories of seeing my grandmother and family use Tuttorosso Tomatoes.  Sauce for meatballs definitely calls for crushed tomatoes and these Tuttorosso San Marzano Style Hand Crushed Tomatoes made this sauce the perfect place for my juicy meatballs to soak in.  With no artificial colors, flavors or preservatives, each can of tomatoes can be traced back to the field that they were grown on!    @homemadebybruno

Ingredients

  • 1/4 cup olive oil
  • 2 garlic cloves, grated or finely minced
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 teaspoon dried oregano, Sicilian or Calabrian if you can find
  • crushed red pepper, or Calabrian chili pepper, optional
  • 3 cans Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
  • handful basil leaves
  • 1 pound ground beef, or beef, pork, veal combination
  • 2 eggs
  • 1 cup grated Pecorino Romano cheese
  • 1/2 cup bread crumbs
  • 2 garlic cloves, grated or finely minced
  • 1/4 cup fresh parsley
  • Salt and black pepper to taste
  • 1/4 cup extra virgin olive oil, for sauteing

Instructions

Step one

In a medium pot, add the extra virgin olive oil to medium low heat. 

Step two

After about 30 seconds, add the garlic.  Once the garlic gets a little color, add salt, pepper, oregano and crushed red pepper. 

Step three

Add in the Tuttorosso San Marzano Style Hand Crushed Tomatoes.

Step four

Add a handful of fresh basil and bring to a low boil.  After about 3 minutes, return to low heat and simmer while you prepare the meatballs (about 30 minutes). 

Step five – Prepare the Meatballs

In a bowl, add the ground meat mixture, 2 eggs, 1 cup of pecorino, 1/2 cup of breadcrumbs, garlic (you could also use garlic powder), 1/4 cup of fresh parsley, and a generous pinch of salt and pepper. 

Step six

Mix together with your hands (PRO TIP: wet your hands as you mix).  Once evenly combined, you should be able to roll into a ball, holding its form.  If it’s too soft, you can add more cheese.  Roll about 2.5 ounces in the palm of your  hands to form an even ball (this should yield 10 meatballs). 

Step seven

In a pan, add enough extra virgin oil to coat the pan (about 1/4 cup).  Keep the heat on medium and add the meatballs. 

Step eight

With a spoon, flip them over after 2-3 minutes.  After another 2-3 minutes, remove and add right into your sauce. 

Step nine

Cover and let simmer stirring occasionally for at least one hour (PRO TIP: use something like a spatula to mix so that you don’t break any of the meatballs while they are finishing cooking in the sauce).  

Step ten

Serve over your favorite pasta. 

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