Nyuszi's Homemade Meatballs and Sauce

These homemade meatballs and sauce are a true family favorite. Slow-cooked in a rich sauce for hours to make them irresistibly tender. Ideal for pasta night or served on their own, they're always a hit, even with picky eaters.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 5

Total Time 5 30

Servings

Calories 353kcal

Author Sharon Rhodes

Ingredients

FOR THE MEATBALLS

1 lb ground beef
2 tbsp finely diced onion
1 egg
2 tbsp breadcrumbs *use almond flour for gluten-free
½ tsp salt
½ tsp pepper

FOR THE SAUCE

½ cup diced onion
1 tsp butter
1 tsp olive oil
1 28 oz. can of whole, peeled tomatoes *plus 2-3 cans of water
2 6 oz. cans tomato paste
¾ tsp rosemary
¾ tsp thyme
¾ tsp marjoram
¾ tsp oregano
¾ tsp basil

Instructions

Start by chopping the onion up fine. Then, do the canned tomatoes. Chop them very fine and small.
Next, add the butter and oil to the large saucepan over medium heat. Once it is warmed up, add the chopped onions. Cook until they are golden brown, about 5-6 minutes.
Then, add the finely chopped tomatoes, tomato paste, and two cans of water to the pot and stir well. Add in the seasonings and stir well again. Bring the pot to a boil.
Meanwhile, as the sauce comes to a boil, make the meatball mixture. Add the meatball ingredients to the large mixing bowl and combine everything really well. I find using my hands the easiest and most efficient.
Roll the mixture into meatballs, about the size of a golf ball. Drop the meatballs into the sauce.
Finally, once the sauce has come to a boil, lower the heat and let it simmer for a good 5-6 hours. Stir it every once in a while and add more water if needed.
Serve warm over pasta.

Nutrition