Thursday, August 2, 2012

Laura's Italian Meatballs in Sauce

Laura's Meatballs in Sauce

This is a family favorite! Flavorful, juicy meatballs simmer away in a robust tomato sauce. 

Don't be scared by the long ingredient list.  I promise that 99% of the ingredients will probably be things you already have on hand!

Make it this weekend!  Bask in the compliments.  You can thank me later :-)


for the meatballs

1/2 pound 85/15 ground turkey
1/2 pound ground pork
2 slices of sandwich bread (I used 100% whole wheat)
1/4 cup water
1/2 cup parmesan cheese
1 egg
1/2 onion, chopped
1- 1 1/2 tsp garlic powder
1/2 tsp crushed red pepper
fresh parsley
1/2- 1 T italian seasoning
1/8 tsp black pepper

optional: fresh torn basil, parmesan cheese for serving

for the sauce

28 oz diced tomatoes in tomato juice
28 oz salt free tomato sauce
6 oz tomato paste
8 oz water
2 tsp olive or canola oil
1/2 onion, diced
1- 1 1/2 tsp garlic
fresh parsley
1/2- 1 T italian seasoning (more if you prefer!)
1/2 tsp crushed red pepper
1/8 tsp black pepper
salt if desired



In a heavy bottomed stock pot, heat the oil over medium heat.  Dice the onion and add into the pot.  Gently sautee until translucent.

Lower heat, and add in the diced tomatoes, tomato sauce, tomato paste, and water.  Gently stir to break up the tomato paste until smooth.

Add in all of the spices.  Stir.  Cover with a lid, and let simmer.  Think of this stage as a party. The flavors need to mingle and get to know one another better!


Remove crusts from sandwich bread.  Place in a mixing bowl and cover with the water.  Let sit for 10 minutes.

Meanwhile, chop onion. 

Back to the bread--squeeze out excess water and pour residual water out of the mixing bowl.  Tear the bread into small pieces and place in the bowl. 

Break up the meat and add into the bowl.  Add in the onion, egg, cheese and spices.

Gently mix the mixture. Use your hands, people. The best things in the kitchen generally come out of getting a little messy!!  Do not over mix the mixture.

Divide and form 24 meatballs...

Once all meatballs have been formed, wash your hands.  Then, go back to the sauce and stir. Be careful! In my experience, the sauce likes to spit a little bit.  Remove the sauce from the heat.  Gently drop each meatball down into the sauce and "dunk" it down until almost fully covered.

Return to heat and cook for 30-45 minutes, checking every 15-20 minutes to stir to prevent the sauce from burning.

Serve over pasta of your choice, or even over roasted spaghetti squash.  Sprinkle with additional parmesan cheese, or even torn basil.


Makes 24 meatballs in sauce, which is the equivalent to 8 servings.

Notes: Feeding a smaller bunch? This freezes extremely well! 

Other Information

3 meatballs and sauce 7 WW pt+

All photos are mine, so don't be a thief.

I am not associated with Weight Watchers, thus, the points values are NOT official.

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