How to make it

  • Sauce
  • Use a large pan like a dutch oven and turn the burner on at a low heat. Put tomato paste and sugar and mix well. Rinse out the cans and add a bit of water as well. Next, add the can of tomato juice and turn up the heat half way on the burner add the onion powder, garlic powder, oregano, chilies, bay leaves then salt and pepper to taste. I usually do a little taste or two and adjust the spices at this point. Stir to incorporate the flavours and when it starts bubbling turn the heat down to a low simmer.
  • For the meatball preparation.
  • Grind up the soda crackers in a food processor or if you don't have one. Put the crackers in a bag and pound with a meat mallet or rolling pin until finely crushed.
  • In a large bowl mix the beef with the egg thoroughly and add a bit of milk about 1/4 cup, then the ground crackers and oregano. Keep mixing (you can do this with your hands if you want but it gets a bit messy.) I now use a stand mixer for this and it makes it much easier) add salt and pepper and mix thoroughly until it feels at bit gooey if not add a bit more milk. Form into 12 uniform meatballs with your hands.
  • There are three ways of cooking these.. 1. You can fry them and brown them on all sides in a large frying pan in batches and place on a paper towel to remove any fat. 2. Bake them on a cooking sheet at 350F for approximately 25-35 minutes until browned. The time will depend on the size of the meatballs you made. Remove the meatballs and place them on paper towels to remove the fat.
  • 3. As of late I have been cooking them in a pot of boiling water in batches and wait until the meatballs rise to the top. Then I scoop them out with a slotted spoon and then add to the sauce. I find this method works very well.
  • Sauce
  • Sauce & Meatballs
  • Add the cooked meatballs carefully to the sauce with a large spoon so the sauce doesn't splash out and make a mess. Then gently stir them into the sauce. Lower the heat to simmer and cover for at least 1-1/2 Hrs. The longer they simmer the better and check and stir them gently about every half hour. I have let them simmer for several hours and this reduces the sauce. If you are in a hurry add a bit of warm water like a tablespoon or so to a bowl then mix in the cornstarch and mix until dissolved. Add to the sauce gently mixing so you don't break any of the meatballs. If you do it isn't a Biggy:) Turn up the heat to thicken the sauce then if the cornstarch has been added.
  • When serving the meatballs make sure you don't serve any bay leaves with the sauce. Add some grated Parmesan on the top of the meatballs if you wish:) If possible I like to freeze the leftovers the next day so make sure they are put in a cold place like the fridge. Or freeze the leftovers right away! Enjoy!

Reviews & Comments 7

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  • bootster 4 years ago
    Sauce sounds good but after too many years in kitchens , just a thought. You might want to try granulated garlic powder rather than powder; just watch quantities at first and put it in your sauce about 20 minutes before you are ready to serve and wait to be surprised.It can be stored in the cupboard but I keep mine in the freezer along with my store bought as well as garden grown herbs
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  • browneyegirl 4 years ago
    Looks good.
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  • NPMarie 4 years ago
    I saw Frankieanne's IMI review, bookmarked to try sometime soon:)
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    " It was excellent "
    frankieanne ate it and said...
    These were some great meatballs! Very moist and tender. I cut the sauce recipe in half but not the meatballs. Used my rolling pin to crush the crackers as I was too lazy to get out the food processor. I got 12 meatballs and baked them for 30 minutes. I froze half of the meatballs and am going to end up freezing some of the sauce. The only thing I did differently was I didn't have any peppers so I sprinkled in "some" chili powder - just enough for my liking. I simmered the sauce for three hours and what a great smell! Satisfied my craving for spaghetti and meatballs! I added a picture and a thread in IMI 8/10/13
    Ritas Meatballs And Sauce
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    " It was excellent "
    frankieanne ate it and said...
    That is one beautiful meatball photo!
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  • midgelet 4 years ago
    love family recipes!
    ps: cute avatar also!
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  • luisascatering 4 years ago
    passed down family recipes are the best :-)
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  • chuckieb 4 years ago
    Jim adores meatballs in sauce Joce. I'll have to make this up for him! (Thanks Rita!)
    Another gorgeous photo!
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