Killer Meatballs


Killer Meatballs

My dad was a great cook and this was his signature dish! We always double it to have some the next day... or we try to have some left over!
Servings 6 servings


The Sauce

  • 2 28 oz cans tomato sauce
  • 2 28 oz cans tomato puree
  • 1 5 oz can tomato puree
  • 1 TBS oregano
  • 1/4-1/2 tsp crushed red pepper
  • 1 bay leaf
  • 2 cloves garlic crushed, then chopped

The Meatballs

  • 1 pound ground beef you can use 1/2 beef & 1/2 pork if you prefer
  • 1/2 c Italian bread crumbs or more as need to bind together
  • 1 egg
  • 1 T oregano
  • 1/4 t pepper
  • 1/4 t crushed red pepper
  • 2 cloves garlic crushed, not chopped


Making the Sauce

  • Put all in a large pot, bring to boil, reduce heat and simmer for 1 hour (or longer). Stir often to avoid burning.

The Meatballs

  • Mix ingredients together by hand
  • Roll into walnut sized balls, roll in flour and drop into bubbling sauce. Partially cover (to help prevent spatters) and cook 3-4 hours, stirring frequently to help prevent burning.
  • Sauce thickens overnight and is often better the next day as the spices heat it up.
  • Serve with al dente angel hair pasta.

You May Also Like…


  CHICKEN TETRAZZINI 1/2 c butter or margarine1/2 c flour1 t salt1/2 t pepper2 c chicken broth2 c milk4 c cooked...

Chocolate Chip Cookies

Chocolate Chip Cookies

These are the best chocolate chip cookies (when using sugar and flour) that I've ever tasted! Chocolate Chip Cookies 2...


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating