How to Make Spaghetti Sauce With MeatballsYou’ll find the full step-by-step recipe below, but here’s what you can expect from this easy recipe:
Make the MeatballsCombine ground beef, bread crumbs, parsley, Parmesan, black pepper, garlic powder, and egg in a bowl. Form into meatballs. Store, covered, in the refrigerator until ready to use.While we love this method, some reviewers like to brown the meatballs before adding them to the sauce to lock in the flavor.
Make the SauceIn a large saucepan, combine garlic, onion, tomatoes, salt, sugar, and a bay leaf. Simmer those ingredients for 90 minutes.
Add the MeatballsAdd tomato paste, basil, pepper, and the meatballs to the sauce. Simmer for an additional 30 minutes (or until meatballs are cooked).
How to Use Spaghetti Sauce with MeatballsThis recipe makes the perfect, versatile sauce for any Italian-inspired dish. You can serve it over your favorite pasta for an easy dinner. Or you can try one of these mouthwatering recipes.Meatball Sandwich
Meatball Sub Casserole
How to Store Spaghetti Sauce with MeatballsStore this spaghetti sauce with meatballs in an airtight container in the fridge for three to five days.
Can you Freeze Spaghetti Sauce with Meatballs?Absolutely, and it’s actually a great idea! You’ll want to brown the meatballs first before freezing them, however.If you make a big batch of sauce, add a few meatballs to zip-top freezer bags and top with sauce. Label the bags and freeze them flat. Sauce will remain fresh for up to three months.You can also freeze the sauce and meatballs separately. Simply ladle the sauce in zip-top freezer bags and freeze them flat.To freeze meatballs, first brown them, then place them on a baking sheet. Freeze the baking sheet for a few hours (or overnight), until the meatballs are solid. Transfer the frozen meatballs to a zip-top freezer bag.Sauce and meatballs will remain fresh for up to three months.
Allrecipes Community Tips and Praise“Great recipe and always well received by the family! I quickly pan fry the meatballs just enough to get the outsides brown, but not cooked all the way through. It adds firmness and nice color. I have also made this successfully in the crackpot and let it simmer for hours,” says BigHungryBrownBear.“My boyfriend is Italian and this is as close to home as he’s ever felt since his move to Minnesota to be with me. He loved this recipe but he did insist that I bake the meatballs prior to adding them to the sauce. I use this recipe at least 3 times a month,” according to holliollie83.
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