Garlic Lover’s Meatballs and Sauce

  Dinner

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist.

Garlic Lover’s Meatballs and Sauce

Average Rating: 4.461538

TOTAL TIME: Prep: 40 min. Cook: 20 min. + simmering
YIELD: 6 servings.

Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons olive oil

  • SAUCE:
  • 1 tablespoon olive oil
  • 2 to 3 garlic cloves, minced
  • 2 cans (28 ounces each) crushed tomatoes in puree
  • 2 to 3 cups water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh parsley
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Additional grated cheese and minced parsley, optional

Instructions

  • 1. In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain.
  • 2. For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs.
  • 3. Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

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