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!

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!

Saved

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

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Steps

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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Cooksnaps

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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.