One-Pot Meatballs and Homemade Sauce

Sunday night has always been pasta night.  It's a wonderfully delicious tradition.  Every Sunday morning, my mom puts a big pot of sauce on and simmers it all day.  Ok, sometimes she puts it on about an hour before we eat if we are out all day, but nonetheless, it's delicious!  Usually Sunday night includes meatballs, and my mom makes the BEST meatballs.  Everyone loves them, and family and friends have been known to request them as presents for their birthdays and holidays.  We take food seriously in my family :)

This is my take on my mom's classic meatballs.  I got rid of the bread crumbs and egg, deeming it unnecessary to make a mean meatball.  I also side-stepped baking the meatballs before adding them to the sauce.  It makes cleaning up easier and also allows all the delicious meat juices to flavor the sauce.  The best part is it only takes about twenty minutes to whip up the sauce and meatballs, then you are free to go about your day as they simmer!

Lately I have been eating my meatballs with a big side of sauteed kale.  The meatballs are so flavorful that I like to let them stand alone instead of being drowned in pasta.  I also love kale.  Like, a lot.  But feel free to serve them with spaghetti, or your favorite pasta.  After all, it is supposed to be spaghetti and meatballs :)

Want a vegan option?  Try my Cinnamon Lentil Bean Balls!

One-Pot Meatballs and Homemade Sauce

For the Meatballs:
1 lb free-range ground beef (I used 93% lean)
1 lb free-range ground pork
1/2 onion, diced small
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/3 cup pecorino romano cheese
1/2 tsp black pepper
1/2 tsp salt

For the Sauce:
1-2 Tbsp olive oil
1/2 onion, diced small
3 garlic cloves, minced
1 24 oz can diced tomatoes
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/2 tsp black pepper
1/4 tsp salt
splash of red wine (optional)

Directions:
For the sauce: Heat the oil and onions in a large pot over medium-low heat.  Saute for about 10 minutes, or until the onions are translucent.  Add the garlic and saute another minute, or until the garlic is fragrant.  Pour in the diced tomatoes.  Bring to a simmer and stir in the salt, pepper, parsley, basil, and wine.

For the meatballs:  Add all the ingredients into a bowl and mix with hands until everything is combined. Roll into balls about two inches wide and place on a plate.  Slowly add the meatballs to the sauce pot.  You want to evenly cover the bottom of the pot, a few in a second layer is fine.  Turn the heat up to medium and put a lid on the pot.  Simmer the meatballs for 15-20 minutes like this, checking to make sure the sauce doesn't boil over.  If it starts bubbling too much, turn the heat down.  After 20 minutes, turn the heat down to low and cook at least another hour or more.  I like to let the sauce cook all day on low: it allows all the flavors to melt together and makes for one good sauce!

Tip:  Take the lid off the pot about 20 minutes before serving to allow some of the water from the tomatoes to evaporate.  This eliminates the need for tomato paste.