Italian Meatball Sauce

15m
Prep Time
25m
Cook Time
40m
Ready In


"This is a recipe from a local Italian restaurant (Trattoria Mezzaluna). Italian meatballs are never very big as they are an accent to the pasta. This recipe would be great with fresh slices of Parmesan cheese layered on top of the pasta and sauce."

Original is 4 servings

Nutritional

  • Serving Size: 1 (416 g)
  • Calories 596.3
  • Total Fat - 32 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 188.6 mg
  • Sodium - 864 mg
  • Total Carbohydrate - 38.1 g
  • Dietary Fiber - 2.9 g
  • Sugars - 7 g
  • Protein - 39.2 g
  • Calcium - 67.5 mg
  • Iron - 6.7 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix the ground beef, half the onion, half the garlic, parsley, egg and salt and black pepper together in a bowl. With dampened hands, shape ground beef mixture into 16 walnut sized balls and roll each ball in flour.

Step 2

In a skillet, heat the oil. Add the remaining onion and saute gently for 4 minutes. Add the remaining garlic and stir for 30 seconds. Add the meatballs and cook, turning occasionally, until browned.

Step 3

Add the tomato sauce and dried oregano to the skillet and simmer for 10 minutes, occasionally turning the meatballs to cover in the sauce. Spoon the sauce over cooked pasta and divide the meatballs among the diners.

Tips


No special items needed.

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