Tomato Sauce with Meatballs

Grandma Cooper’s Tomato Sauce with Meatballs
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Because this sauce is so divine the recipe makes a double batch.  A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven.  In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours.  Flavours are fantastic made a day ahead.
Grandma Cooper’s Tomato Sauce with Meatballs
Print Recipe
Because this sauce is so divine the recipe makes a double batch.  A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven.  In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours.  Flavours are fantastic made a day ahead.
Ingredients
Sauce Ingredients:
Meatball Ingredients:
Instructions
Sauce Instructions:
  1. Heat a large sauté pan or dutch oven over med high heat, add the olive oil and sauté onions for 5 minutes.
  2. Add garlic, chopped green and red peppers and mushrooms to the onion mixture and continue until vegetables are soft and onions are translucent.
  3. While vegetables are cooking add tomatoes, tomato paste, tomato juice, oregano, basil, carrot, sugar, crushed red peppers to the slow cooker if using and set on heat. Alternatively if using a dutch oven add ingredients to the vegetables once they are cooked and bring to a boil and set on simmer while you prepare meatballs.
  4. Taste and add any salt and pepper seasonings.
Meatball Instructions:
  1. Add all meatball ingredients into a bowl starting with the ground meats.
  2. Using clean slightly wet hands mix ingredients until meat and spices are evenly distributed.
  3. With your hands form meat mixture into small meatballs 1 - 2 tablespoons in size. Roll in the palm of your hand until you see no cracks.
  4. Formed meatballs can then be added directly to the simmering sauce. Make sure sauce is divided into 2 slow cookers or large pots before adding meatballs unless you have a 7 l pot.
  5. Meatballs will cook in the simmering sauce for 3 hours on the stove or for 6 hours on high in the slow cooker covered. For the last hour of cooking you may want to remove the lid to let the sauce reduce. You can also skim away any fat that rises to the surface of the sauce with a large spoon.
  6. Serve on top of your favourite pasta, with freshly grated parmesan cheese and a side salad.
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This recipe is part of the following meals: