Big Batch Meatballs and Tomato Sauce

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PREP TIME

40 min

TOTAL TIME

1 h 10 min

Makes

75 meatballs

Big Batch Meatballs and Tomato Sauce

Photo: Erik Putz

40 minutes of prep yields 75 saucy meatballs. They're perfect for a plate of spaghetti or on a soft, squishy bun with a slice of provolone.


Ingredients

  • ¼ cup olive oil
  • 1 onion , chopped
  • 3 garlic cloves , minced
  • 3 tbsp tomato paste
  • 2 796-mL cans whole San Marzano plum tomatoes
  • 2 tsp granulated sugar
  • 1 tsp salt
  • ½ cup grated Parmesan cheese

Meatballs

  • ½ cup bread crumbs
  • ½ cup milk
  • 450 g lean ground beef
  • 450 g lean ground pork
  • 2 eggs , lightly beaten
  • 1 onion , grated
  • 1 cup grated Parmesan cheese
  • ½ cup finely chopped parsley
  • 2 garlic cloves , minced
  • 2 tsp dried oregano
  • 2 tsp salt
  • ¾ tsp pepper

Instructions

  • Heat oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 min. Stir in tomato paste, tomatoes, sugar and salt. Bring to a boil, then reduce heat. Simmer, stirring occasionally, until thickened slightly, about 45 min. Stir in Parmesan.
  • Meanwhile, line 2 rimmed baking sheets with foil. Combine meatball ingredients thoroughly in a large bowl.
  • Place racks in top and bottom thirds of oven. Preheat to 375F. Scoop heaping tablespoonfuls of meat and form into balls, then place about ½ in. apart on baking sheets. Rinse hands as needed to make it easier to form balls.
  • Bake in top and bottom thirds of oven, switching trays halfway, until meatballs are lightly browned and cooked through, 15 to 17 min.
  • To make 6 servings, toss half of the meatballs with 3 cups sauce. Serve with 450 g spaghetti, cooked. Top with extra Parmesan.

Meatball Hoagies

Serve meatballs on toasted baguette loaded with remaining tomato sauce and grated mozzarella cheese.

Nutrition (per serving)

  • Calories
  • 242,
  • Protein
  • 18 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 828 mg.

Originally published in the March + April 2018 issue. Photo by Erik Putz.