Tender Melt in your Mouth Meatballs with Sausage and Tomato Sauce

Name: Tender Melt in your Mouth Meatballs with Sausage and Tomato Sauce
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 FOR MEATBALLS; 1 1/2 lb meatloaf mix, which is a mix of ground beef,ground pork and ground veal; 2 tbsp minced onion; 2 clove minced garlic; 4 oz italian cheese blend such as romano, parmesan, provolone and asiago, grated; 1/4 cup fresh bread crumbs I use rye bread but any fresh bread crumbs work, but not dry readcrumbs; 3 tbsp heavy cream; 8 oz whole milk ricotta cheese; 1/2 tsp dry italian sasoning spice mix; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp hot sauce such as franks brand; 1 egg,beaten; 1 FOR SAUCE; 6 italian sausage, mild or hot or a combination; 20 slice of pepperoni; 2 28 ounce cans crushed tomatoes; 1 15 ounce can diced tomatoes; 1 large onion, chopped; 4 minced garlic cloves; 2 tsp dry italian seasoning blend mix; 2 tbsp fresh chopped basil; 1/2 tsp black pepper and salt to taste; 1/4 tsp red pepper flakes; 1 tbsp heavy cream, optinal but adds a richness; 2 tbsp grated parmesan cheese

fenway @Fenway

This is my Grandmothers recipe for the meatballs and sauce, she often added sausage as I did in this recipe, she also sometimes browned pork ribs with the sausage to give the sauce even more flavor!

Tender Melt in your Mouth Meatballs with Sausage and Tomato Sauce

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fenway @Fenway

This is my Grandmothers recipe for the meatballs and sauce, she often added sausage as I did in this recipe, she also sometimes browned pork ribs with the sausage to give the sauce even more flavor!

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Ingredients

2 hours

10 servings

1FOR MEATBALLS
1 1/2 lbmeatloaf mix, which is a mix of ground beef,ground pork and ground veal
2 tbspminced onion
2 cloveminced garlic
4 ozitalian cheese blend such as romano, parmesan, provolone and asiago, grated
1/4 cupfresh bread crumbs I use rye bread but any fresh bread crumbs work, but not dry readcrumbs
3 tbspheavy cream
8 ozwhole milk ricotta cheese
1/2 tspdry italian sasoning spice mix
1/4 tspsalt
1/2 tspblack pepper
1 tsphot sauce such as franks brand
1egg,beaten
1FOR SAUCE
6italian sausage, mild or hot or a combination
20 sliceof pepperoni
228 ounce cans crushed tomatoes
115 ounce can diced tomatoes
1 largeonion, chopped
4minced garlic cloves
2 tspdry italian seasoning blend mix
2 tbspfresh chopped basil
1/2 tspblack pepper and salt to taste
1/4 tspred pepper flakes
1 tbspheavy cream, optinal but adds a richness
2 tbspgrated parmesan cheese

Cooking Instructions

2 hours

1

FOR MEATBALLS
2

In a small bowl combine breadcrumbs and cream to soak into a paste while combining remaining meatball ingredients in a large bowl, add soaked breadcrumbs with any remaining liquid if any is there. Mix all ingredients until well combined. Mixture will be soft. chill at least 2 hours before rolling into balls to make it easier to work with.You can do this a day in advance.
3

Preheat oven to 375, spray baking pan lightly with non stick spray.
4

Form meatballs into 11/2 inche balls place on baking pan not touching each other and bake 30 minutes.
5

Add to your gently simmering tomato/sausage sauce for at least 45 minutes
6

FOR SAUCE
7

In a dutch oven, film the bottom with olive oil, add pepperoni and cook until crisp, remove to drain on paper towels. Add sausage ad brown all sides remove to a plate. Add onion and garlic adding a bit more olive oil only if needed, soften, then add all remaining sauce ingredients, simmer partially covered for 1 hour. Add baked meatballs and simmer gently at least 45 more minutes partially covered.
8

What you do with the pepperoni is up to you, we garnish side salads with it!
9

Serve with any pasta or just crusty bread or both!

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fenway @Fenway

on December 16, 2013 18:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

Rhiannon Sky @cook_17711117

July 22, 2019 18:45

This is a picture of soup

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