This my go to recipe for tomato sauce and meatballs.  Best tasting sauce I’ve had.  This is the most flavourful quick tomato sauce I’ve ever made.  When I first read the ingredients, I thought – NO way! But boy oh boy – this has got to be one of the best sauce recipes I’ve ever made!  The anchovy paste and sun-dried tomatoes really help amp up the flavour! I’ve served this meatball recipe with buns, and I’ve also made it with pasta! Whatever you choose, I can guarantee it’s tasty!

Meatballs

Ingredients:

  • ½ cup milk
  • ⅓ cup italian style bread crumbs
  • 1 ¾ pounds ground beef
  • 1 ½ pounds ground pork
  • 1 egg, lightly beaten
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 ½ cups of grated parmesan cheese – or asiago, or fontina – whatever your preference

Directions:

  1.  Preheat oven to 500F
  2. In a small bowl, stir together milk and crumbs, let soak for 10 minutes
  3. In a large bowl, mix soaked bread crumbs with all other ingredients except oil until well combined, DO NOT overwork.
  4. Form into equal size meatballs. Line baking sheet with parchment paper and add meatballs evenly spaced
  5. Bake for 15 minutes.  Remove from oven and set aside.
  6. Add cooked meatballs to the Tomato Sauce and simmer everything together for about 30 minutes over low heat.  The sauce should be on the thicker side.

Tomato Sauce

Ingredients:

  • 3 tbsp olive oil
  • 2 tbsp coarsely chopped garlic
  • ¾ cup finely chopped sun dried tomatoes
  • 2 tbsp tomato paste
  • 3 bottles of Tomato passata
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp anchovy paste
  • 2.5 cups water

Directions:

  1. In a large saucepan (needs to be large to fit the meatballs after), heat oil over medium heat and cook garlic for 1 minute until fragrant.
  2. Add sun dried tomatoes and cook 1 minute longer.
  3. Add tomato paste, cook for 2 minutes, break it up and allowing it to soften
  4. Add tomatoes, salt, sugar, and anchovy paste.  I add water to my sauce. And what I do, is after I empty the passata, I fill that jar past half way, and repeat for the other 2 jars.  It may add up to about 3 cups of water, but I’ve never actually measured it.. Bring to a boil, cover, lower heat and simmer for about 30 minutes.
  5. Remove sauce from heat, and carefully puree in a blender until smooth.
  6. Add sauce back into pan, add meatballs, simmer and enjoy!