Homemade Tomato Sauce & Meatballs
When I first migrated to LA back in the late 70′s, I moved into one of those sprawling apartment complexes in the San Fernando Valley. It housed transplants literally from all over the world. Young people who came seeking fame and fortune and hoping to get their big break, and people like me who were just looking to escape the cold, brutal weather of the east coast. I came with nothing but a suitcase and $400, so moving into a furnished apartment meant I could live with some of the comforts of home. It was a lovely place really, gold shag carpeting, plaid sofas and avocado colored formica counter tops. It had all the warmth and coziness of a Motel 6, but it was home.
Tomato Sauce & Meatballs
I remember those first months living in LA all by myself so well. It was lonely and exciting all at the same time. Everyone at this complex was very friendly. We all seemed to be in the same boat; without family, little money, and crappy jobs, but very intoxicated by the perpetually blue skies, balmy weather and swaying palm trees. (You didn’t see many palm trees in Philadelphia.) My neighbors across the hall were a brother and sister team from North Jersey named Theresa and Anthony. He called her “Tree” and she called him “Ant”. I guess being east coasters we connected. Every night they saw me come home from work with a McDonald’s bag in hand, so they decided to teach me how to make Fresh Tomato Sauce and Meatballs. I’m not sure they were necessarily very good cooks, but I’ve been making their sauce (or gravy as they called it) and meatballs ever since.
Fresh Tomato Sauce
- 3 cans (28 ounce) crushed tomatoes – I used San Marzano
- 5 large basil leaves
- 3 sprigs thyme
- 1 teaspoon sea salt (or to taste)
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter
- Empty the 3 cans of crushed tomatoes with the juice into a large stock pot. I used a deep pot because tomato sauce splatters like crazy. If you have a splatter shield, now’s the time to bring it out.
- Add the basil leaves, thyme sprigs, salt, brown sugar and butter, and heat on medium until the mixture comes to a boil. Reduce the heat to low, and stir until the butter is melted. You’re going to cook the sauce low and slow for about 2 hours, stirring every 15 minutes or so. When sauce is ready, pull out the basil leaves and thyme sprigs and discard.
- As the sauce cooks it will begin to reduce, so you will have to add some water to it to get your desired consistency. I wanted a smooth and creamy sauce, so at the end of cooking I used my immersion blender for about a minute or two. You could also pour it into a blender for a smoother consistency.
- 3/4 pound ground beef
- 3/4 pound ground veal
- 1/4 cup bread crumbs
- 3 tablespoons fresh parsley, minced
- 1/4 cup grated romano cheese
- 1/2 small onion, pureed in food processor
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 egg, plus 1 egg yolk
- Place your onion in a food processor and process until it’s finely minced. (I used my mini food processor). Put the onion and all the other ingredients into a large bowl and mix with your hands. Make sure to incorporate all the ingredients evenly throughout.
- Form into balls, a little bit larger than a golf ball. Don’t work the meat too much, because you don’t want the meatballs to be dense (like golf balls).
- Put about 2 tablespoons of oil in a skillet on medium heat, and brown the meatballs just til you get a nice crust to form on the outside. You are not cooking them through in the skillet. When the meatball is a little crusty, then pop it into the pot of sauce, and let all the meatballs cook for about 30 minutes on a very low heat. The meatballs will flavor your sauce as it cooks, and then it will taste awesome!
Lots of fresh parsley adds great flavor to the meatballs
Cooking the meatballs in the sauce is what gives the sauce it’s amazing flavor.
This recipe makes enough meatballs (about 30 – golf ball sized) and sauce, that you can have some now and freeze the rest for another meal. Just place in an airtight container.
Meatballs don’t always have to be served with pasta. I make these as an appetizer all the time. Put the meatballs on a dish with a fancy toothpick through them, hit them with a dollop of sauce and sprinkle with fresh grated parmesan cheese.
For Friday night dinners with the kids, I get some good Italian rolls and make some awesome meatball sandwiches.