The recipe comes from Annie's Eats, the always-trusty source of good recipes. As she mentions in her commentary, this makes a LOT of meatballs and sauce. Since I'm on this freezer-friendly food kick, this is perfect. I made the recipe exactly as written and it all came together very easily. I formed about 30 meatballs using a 1.5-inch cookie scoop. The recipe calls for cooking the meatballs in the sauce. Since the plan was to freeze most of the meatballs, I cooked only the portion we wanted to eat for the night. The rest I froze individually (loosely covered on a cookie sheet) before placing into a ziploc freezer bag. After Chris and I ate what we wanted of the sauce, I portioned the rest into containers that would hold 2-3 servings and froze.
We recently made spaghetti from the frozen sauce and meatballs. To cook the frozen, raw meatballs I heated the oven to 400, placed the frozen meatballs on a cookie sheet and baked until cooked through, then finished them off in the reheated sauce.
Give this recipe a try. It will not disappoint, and will leave plenty for you to enjoy at a later date!
Recipe on Annie's Eats: Spaghetti & Meatballs
For the sauce:
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz.) can tomato puree
- 1 (28 oz.) can tomato sauce
- 2 tsp. dried parsley
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 2 tsp. salt
- 2 tbsp. sugar
- 1/2 cup of water (or more)
- 1/2 cup bread crumbs, divided
- 1/4 cup milk
- 1 egg, lightly beaten
- 1 tsp. dried parsley
- 1/2 cup grated Romano cheese
- 1 clove garlic, minced
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1 lb. ground beef, pork and veal mixture (or 1 lb. ground sirloin)
- To make the sauce, heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion to the pot and saute until tender, 5-8 minutes. Add the garlic and saute until fragrant, stirring, about 1 minute.
- Add the tomato puree, tomato sauce, parsley, basil, oregano, salt and sugar.
- Add water to thin the sauce out to your desired consistency (I would estimate that I add about 1/2 cup). Bring to a boil, then lower the heat to a simmer. Let simmer for at least 2 hours.
- To make the meatballs, in a medium mixing bowl combine 1/4 cup of the bread crumbs with the milk. Let the bread crumbs soak for 10 minutes.
- Add the remaining ingredients to the bowl and mix thoroughly. Form the mixture into meatballs
- Add the meatballs to the simmering sauce about 45 minutes before the sauce will be finished cooking. Cover and let simmer until the meatballs are cooked through, 35-45 minutes.
- Transfer freshly cooked pasta to serving dishes. Top each serving with sauce and meatballs. Garnish with shredded Parmesan and fresh basil, if desired.