Episode-42- Make The Best Meatballs Recipe With Best Tomato Sauce


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Make The Best Meatballs Recipe With Best Tomato Sauce

Easy Italian recipes with Mary A. Hearn 

Watch Mary on YouTube

Tomato Sauce

  • Big pot heated with olive oil and 1 tsp minced garlic
  • Add 1-16oz/450g of canned crushed tomatoes
  • Add 4-8oz/225g cans of diced tomatoes
  • Smash and mix with potato masher
  • Add ½ cup chopped onion
  • Cover only enough to avoid splatter. Simmer on low heat for 15 minutes, stirring occasionally.
  • Add 1 small can of tomato paste and mix well. Recover for 15 minutes, stirring occasionally.
  • Add dehydrated herbs from 2011 gardens; parsley, oregano, basil, & thyme.
  • Add 1 jar of good tomato sauce. We use Classico Tomato and Basil because it is the absolute best.


  • 2 pounds/1 kg ground beef
  • 3 thick slices of fresh bread cut into cubes
  • ¼ cup fresh chopped parsley from the green room
  • 1 tsp mince garlic
  • ½ tsp crushed sea salt
  • ¼ tsp black course ground pepper
  • 1 1/4 cup/ ¼  ltr milk – any kind is okay
  • 2 eggs


  • Preheat oven to 375 F/190 C.
  • Add the bread, eggs, milk, parsley, minced garlic, salt and pepper to a blender or food processor and pulse for just a seconds at a time until the ingredients are finely mixed together and creamy.
  • Pour a little at a time into into a large bowl containing the meat.
  • Mix by hand and until consistency is good for rolling 2 inch meatballs. If necessary add a little bit of fresh bread crumbs to absorb excess moisture.
  • Coat a large glass baking dish with olive oil.
  • Add the meatballs.
  • Drizzle olive oil on top.
  • Bake in the oven at 375 F/190 C for 35-40 minutes and be sure to turn the meatballs half way through cooking.

When cooked have a taste but Be Careful! They are hot! Try dipping ¼ meatball into the sauce. Oh Mama Mia! 

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