This recipe is a nod to the heavier, thicker red spaghetti and meatballs you loved as a child. Baking the meatballs in the oven is the only way to go (see my “Italian Meatballs” recipe for explanation). Finishing the meatballs in the red sauce creates layers of deep, savory flavor that the sauce cooked on its own cannot give. I have also broiled or baked Italian sausages until cooked through and thrown them into the sauce with the meatballs in the last 15 minutes of simmering, for even a more meatier dish.
TIPS: The onion mixture is divided and then used for both the sauce and the meatballs. Using leftover higher quality red wine makes a positive difference (that is if you ever have leftover wine, which is rare here. If you do not, well then its a great excuse to open a new bottle!). This recipe makes a larger family style portion. Feel free to freeze any leftovers for a quick meal at a later date. Thaw, then reheat in pot on the stovetop until simmering, thinning out the sauce with a bit of water if it gets too thick. This recipe makes enough food for a crowd, so feel free to half the recipe for a smaller family meal. If you want to add sausages, you can bake whole Italian sausages on the same sheet pan as the meatballs, for the same amount of time , then halve them and add to the sauce with the meatballs at the end.
Old Fashioned Meatballs and Red Sauce
Ingredients
Onion Mixture
- 2 Tbsp olive oil
- 1 onion chopped fine
- 3 garlic cloves minced
- 1 1/2 tsp dry oregano
- 1/2 tsp red pepper flakes
Marinara Sauce
- Half of the above cooked onion mixture
- 1 6-oz can tomato paste
- 3/4 C dry red wine
- 3/4 C water
- 3 28-oz cans good quality crushed tomatoes
- 1 1/2 – 2 tsp sugar
- 1/4 C grated parmesan cheese
- 1/8 C fresh basil chopped
Meatballs
- 1/2 C hearty sandwich bread torn into small pieces
- 1/2 C milk
- 1 1/4 lbs 80 percent ground beef
- 4 oz sweet italian sausage meat
- Half of the above cooked onion mixture
- 1/2 C parmesan grated
- 1/4 C fresh parsley chopped (optional)
- 1 large egg
- 3/4 tsp salt
Instructions
Onion Mixture:
- Heat oil in a large dutch oven over medium high heat until shimmering.
- Add onion and cook until light golden, 8-10 min. Add garlic, oregano and pepper flakes, and cook until fragrant, about 30 seconds.
- Transfer half of the onion mixture to a large bowl and set aside to be used with meatballs.
Red Sauce:
- Add tomato paste to remaining onion mixture in pot on the stove and cook about 1 minute until fragrant.
- Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat, uncovered, until no longer watery, about 45 minutes, stirring occasionally.
- Stir in parmesan and basil, and season with sugar, salt and pepper to taste.
Meatballs:
- While sauce is simmering, heat oven to 475 degrees (450 convection). Spray large rimmed baking sheet with cooking oil.
- In bowl with preserved half of the onion mixture, add bread and milk and mash together until smooth. Add sausage, parsley, parmesan, eggs, garlic and salt to bowl and mash to combine. Add beef and knead with hands until well combined.
- Lightly shape mixture into 2 inch round balls (about 12-15 in total), and place on rimmed baking sheet.
- Bake meatballs until well browned, about 20 minutes.
- Transfer meatballs to large pot with tomato sauce that has been simmering already 45 minutes, and simmer together and additional 15 minutes, gently stirring occassionally.
- Serve with pasta of your choice (or freeze up to 1 month)
- Enjoy!