How to make Sunday Sauce with Meatballs!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes can be a more economical option.

Put milk into the breadcrumbs to moisten them, ensuring they are all soaked.

Break in 2 eggs and mix with the breadcrumbs and meat.

Add parmesan cheese and grated onion to the mixture.

Season with salt and pepper, adjusting to taste, and mix until combined without overworking the meat.

Set the meatball mixture aside while preparing the sauce.

Heat extra virgin olive oil in a large skillet until it covers the bottom.

Add chopped onion to the skillet and sweat until translucent, adding a little salt to help the process.

Add St. Louis cut ribs to the skillet, seasoned with salt and pepper, and brown them.

Add minced garlic and red pepper flakes to the skillet, stirring to combine.

Add tomato paste to the skillet, pushing it through the top to ease removal.

Add canned tomatoes and water to the skillet, stirring to combine and creating a watery sauce.

Bring the sauce to a boil before adding the raw meatballs directly into the sauce, rolling them gently and placing them in without pressing.

Add whole basil leaves to the sauce for flavor, noting that they will need to be removed later.

Cover the skillet with a lid slightly cracked and let it simmer for 3 hours, stirring every 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens