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This recipe for Authentic Italian Meatballs and Sauce comes from my father's mother, who was born in Frosinone, Italy. It doesn't get more traditional than Marty's Meatball recipe in Sauce
This meatball recipe has changed over the years to make them today's version of Marty's Meatballs.
He always uses San Marzano Crushed Tomatoes. They are the most delicious and authentic in both taste and texture.
Authentic Italian Meatballs in Sauce
PREP 20 minutes
COOK TIME 1 hour 30 minutes
TOTAL TIME 1 hour 50 minutes
Ingredients
1 pound of ground beef
Italian sausage cooked and cut into pieces
2 handfuls of Italian seasoned bread crumbs
2handfuls grated parmesan cheese
1 egg, lightly beaten
1 TABLESPOON of water
1 teaspoon minced garlic
1/4 cup chopped flat-leaf parsley
FOR THE SAUCE:
2 Tablespoons Extra Virgin Olive Oil
1 large onion, chopped
3 cloves garlic, sliced
1 small can of Tomato Paste
2 cans of water (use a tomato paste can). Or alternatively 1 1/2 cups
2-28 ounce can of Crushed Tomatoes (I like San Marzano tomatoes)
1/4 cup red wine
1 carrot, grated (for sweetness instead of using sugar)
Sea salt and fresh ground black pepper
Instructions
Combine. all meatball ingredients in a large bowl. Mix by hand until ingredients are just combined. Don't over mix or your meatballs will be tough.
Form meat mixture into balls and sauteed with extra virgin olive oil in a pan turning with a fork till all sides are seared ... You don't want them cooked through, just browned so they hold together. They will finish cooking in the sauce.
MAKE THE SAUCE:
Heat Olive Oil in a large pot. Add onions, and a little salt, and cook until softened.
Add garlic and cook another minute.
Add the Tomato paste, water, salt, and pepper. Stir to combine. Bring to a boil, reduce heat to the lowest setting, cover partially and simmer for 20 minutes stirring occasionally.
Increase heat to medium-high. Add crushed tomatoes, wine, and grated carrot, and season with some more salt and pepper. Bring to a slight boil, and reduce heat to low.
Add the meatballs and Italian Sausage ... Partially cover and simmer for 90 minutes, occasionally stirring to ensure the sauce doesn't stick to the bottom.
" A TAVOLA E MANGIARE "
