In Italy, meatballs and tomato sauce is often paired with rice or polenta or, in some regions, a vegetable side dish. In America, it comes in a plate of spaghetti. Needless to say, everybody has their own way of enjoying this excellent duo.

Here’s a meatballs and sauce recipe for you to try. This can easily be doubled and is a special treat to garlic lovers.

Meatballs and Sauce




40 Minutes


1 Hour


  • 2 eggs, lightly beaten
  • 65 g dry bread crumbs
  • 50 g grated Parmesan/Romano cheese
  • 4 tbsp minced parsley
  • 450 g ground beef
  • 5 tbsp olive oil
  • 2-3 garlic cloves, minced
  • 1.6 kg crushed tomatoes in puree
  • 500-700 ml water, divided
  • 250 ml tomato sauce
  • 200ml tomato paste
  • 3 tsp dried basil
  • 2 tsp sugar
  • Salt and pepper


  1. In a large bowl, combine the eggs, bread crumbs, half of the grated cheese, 1 ½ tbsp parsley, garlic and 1/8 tsp pepper.
  2. Crumble beef over the mixture and combine.
  3. Roll into 12 meatballs.
  4. In a large skillet, heat 2 tbsp olive oil and brown the meatballs on all sides; drain.
  5. In a French oven, heat remaining oil and saute garlic for 1 minute.
  6. Mix in the tomatoes, 500 ml water, tomato sauce and paste, remaining parsley and cheese, basil and sugar.
  7. Bring to a boil.
  8. Reduce heat and add the meatballs.
  9. Cover and simmer for 30-45 minutes, adding water as necessary.
  10. Season with ½ tsp salt and ¼ tsp pepper.
  11. Garnish with more Parmesan cheese and parsley, as desired.

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