cavatelli, or maybe ravioli, with her delicious Italian meatballs. Then, during the week she made us meatball sandwiches. We loved our Italian meatballs and today my grandchildren also love MY meatballs, especially with rigatoni!am 100% Italian. Both of my Grandparents on both sides, came over from Italy from towns just a little south of Rome. Every Sunday my mother, Rose, made us, lasagna, spaghetti, rigatoni,
I have kept my recipe a secret for years, but now I am going to break my silence and share Gramma Karen’s famous Italian meatballs and sauce. FYI, this recipe has been improved from the days of Grandma Rose. Also the sauce recipe comes from my family’s region in Italy. Your family may make it differently. Go for it!
Gramma Karen’s Italian Meatballs & Red Tomato Sauce Recipe
- 1.5 or a little more pounds lean ground beef
- 1/2 pound ground veal if they have it–not easy to come by. If you can’t find it, you can just leave it out.
- 1 pound ground pork
- 2-3 Italian sausages–removed casing
- 2 cloves garlic, minced
- 2 eggs
- 1 1/2 cups freshly grated Romano or Parmesan cheese
- 1 1/2 Tablespoons of each of the following seasonings: oregano, basil, parsley, garlic salt
- Salt and ground black pepper to taste
- 2 cups Italian bread, crumbled or cubed (or substitute with Italian breadcrumbs)
- 2 Tablespoons milk
- 1/2 cup olive oil
- 1 1/2 cups flour
First, Combine beef, veal, and pork, and sausage in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend breadcrumbs/cubes into meat mixture. Add milk. The mixture should be very moist but still hold its shape.
Roll into meatballs–bigger than a golf ball but smaller than a baseball.
Heat olive oil and garlic in a large skillet. Brown meatballs in batches, turning every few minutes in order to get each side without burning. When the meatball is very brown and slightly crisp remove from the heat and add to Tomato Sauce.
- 2 large cans 29 oz. Hunts Tomato Sauce
- 2 cans of water (using the Hunts cans)
Add the tomato sauce and 2 cans of water into a large sauce pan or dutch oven and bring to a boil–occasionally stir to keep from burning. Once sauce starts to boil reduce heat to a simmer.
Drop the browned meatballs into the sauce and let it cook for 2 hours, occasionally stirring to keep from burning. You may need to add more water as the sauce thickens.
All the seasoning and flavor comes from the meatballs and together they makes the best sauce!