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Garlic Lover's Meatballs and Sauce Recipe
Garlic Lover's Meatballs and Sauce Recipe photo by Taste of Home

Garlic Lover's Meatballs and Sauce Recipe

Read Reviews (7)
4.86 7
Publisher Photo
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
TOTAL TIME: Prep: 40 min. Cook: 20 min. + simmering
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 20 min. + simmering
MAKES: 6 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • SAUCE:
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (28 ounces each) crushed tomatoes in puree
  • 2 to 3 cups water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh parsley
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additonal grated Parmesan cheese and minced fresh parsley, optional

Nutritional Facts

2 meatballs with 1 cup sauce equals 608 calories, 19 g fat (6 g saturated fat), 113 mg cholesterol, 990 mg sodium, 79 g carbohydrate, 10 g fiber, 33 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In a large skillet, brown meatballs in oil on all sides; drain.
  2. In a Dutch oven, saute garlic in oil for 1 minute. Stir in the tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil and sugar; bring to a boil. Reduce heat; carefully add meatballs.
  3. Cover and simmer for 3 hours, adding more water if needed to achieve desired consistency. Season with salt and pepper. Garnish with additional Parmesan cheese and parsley if desired. Yield: 6 servings.
Originally published as Garlic Lover's Meatballs and Sauce in Country Extra March 2008, p49

Nutritional Facts

2 meatballs with 1 cup sauce equals 608 calories, 19 g fat (6 g saturated fat), 113 mg cholesterol, 990 mg sodium, 79 g carbohydrate, 10 g fiber, 33 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Garlic Lover's Meatballs and Sauce(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jan. 22, 2013

I bought the cookbook with this on the cover, due to this recipe! It was delicious. I made it for my parents, now that's my mom's go to recipe. we're both caterers so I love recipes that can easily be doubled and taste this fresh!

MY REVIEW
Reviewed Feb. 15, 2011

I don't ever want to use jarred sauce again! Also- I don't like meatballs but this recipe made me change my mind. I also used ground turkey in place of ground beef :]

MY REVIEW
Reviewed Dec. 18, 2010

This is a great recipe. We had it for leftovers and it might have even tasted better the second day! I used Italian seasoning since I was out of basil.

~ Theresa

MY REVIEW
Reviewed Mar. 8, 2009
MY REVIEW
Reviewed Mar. 5, 2009

My daddy was born in Italy; he would have been so proud of your meatballs - identical to what he used to make. I must take exception to your sauce. Water has no place in this sauce. Macaroni sauce is thick; spaghetti sauce is thin - just not thinned with water. And meatballs are not served with spaghetti in Daddy's Italy - only with macaroni. So are brachiole and sausage. You may wish to add the meatballs about the last 1/2 hour of sauce cooking - just to cook them all the way through.

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