Big-Batch Meatballs and Red Sauce

  5.0 – 6 reviews  • Beef
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Level: Easy
Total: 1 hr 25 min
Active: 35 min
Yield: 6 to 9 servings

Ingredients

  1. 1/4 cup olive oil
  2. 6 cloves garlic, thinly sliced
  3. Two 28-ounce cans whole peeled tomatoes, crushed by hand
  4. Handful torn fresh basil leaves
  5. Kosher salt
  6. 2 slices stale white sandwich bread
  7. 1/2 cup milk
  8. 1 1/2 pounds ground beef
  9. 1 1/2 pounds ground pork
  10. 1 cup grated Parmesan
  11. 2 large eggs, beaten
  12. 1 small onion, grated
  13. 1/2 cup fresh parsley, roughly chopped
  14. 3 cloves garlic, finely grated
  15. Kosher salt
  16. Large pinch crushed red pepper flakes
  17. Olive oil, for the baking sheets

Instructions

  1. For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
  2. For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
  3. Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
  4. Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
  5. Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
  6. To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 715
Total Fat 55 g
Saturated Fat 18 g
Carbohydrates 14 g
Dietary Fiber 4 g
Sugar 7 g
Protein 40 g
Cholesterol 182 mg
Sodium 1049 mg

Reviews

Harold Martin
Meatballs were super tender and flavorful. Sauce was simple but classic.
Nicholas Wright
I’m new to cooking, for sure…easily the best meal I’ve made to date. Thanks!
Jonathan Garcia
It tastes good and is easy to prepare and use as leftovers any night
Roy Gregory
Delicious!
Jennifer Ritter
Really easy to make and they turned out great!
Michael Cross
Made this recipe for Sunday supper for a family gathering. Very easy to make – almost fail proof! And so delicious. Definite keeper for recipe file.
Alexis Johnston
Best meatball recipe I’ve ever made!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top