Meatball tomato sauce

Meatball tomato sauce

Meatball tomato sauce
0 vote
  • Serves10 to 12
  • Prep time40 mins
  • Cook time3 hours 10 mins
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

Meatballs
  • 2 cups of a bread loaf, diced
  • 1/2 cup of 15 % cream
  • 1 yellow onion
  • 500 g of ground beef
  • 500 g of ground veal
  • 500 g of ground pork
  • 1/2 cup of fresh parmesan, grated
  • 2 eggs
  • 2 tablespoons of fresh oregano, chopped
  • Salt & pepper, as preferred
Sauce
  • 1 yellow onion, sliced in four pieces
  • 2 large carrots, peeled
  • 1 box (227 g) of white mushrooms
  • 2 tablespoons of olive oil
  • 2 garlic cloves, chopped
  • 1 can (156 ml) of tomato paste
  • 1 bottle (675 ml) of strained tomatoes
  • 2 cans (796 ml) of whole tomatoes
  • 1 tablespoon italien seasoning, store-bought
  • 1/4 teaspoon of cinnamon
  • 3 tablespoons of maple syrup
  • Salt & pepper, as preferred

Steps

  1. Blend the loaf of bread in a blender, along with the cream and onion. Pour into a bowl and then add the meatball ingredients to it. Season well, stir until well-combined and refrigerate.
  2. Blend the onion, carrots and mushrooms in a blender.
  3. Heat the olive oil in a large Dutch oven and then brown the vegetable mix for 5 minutes. Add the garlic and tomato paste and continue cooking for 2 minutes.
  4. Pour the remaining sauce ingredients and then crush the tomatoes with a masher. Set aside.
  5. Preheat the oven to 325°F.
  6. Wet your hands slightly, shape a few golf ball size meatballs. Lay them out side-by-side in the tomato sauce, cover and cook in the oven for 3 hours.
  7. Check the seasoning, and serve with pasta.

Tips & tricks

How to freeze :

Freeze in individual or family size airtight containers.

How to thaw :

Either in the fridge the night before, in a microwave or in a pot on the stove.

Can be frozen for :

Approximately 3 months.

Recipe published on August 19, 2018