Mom’s Meatballs & Marinara Sauce
INGREDIENTS
Sauce
4-5 cans of Italian tomatoes
½ can (small) tomato paste
1 teaspoon baking soda
¼ teaspoon red pepper flakes
Salt and Pepper
1 really big green Pepper
1 really big yellow onion
6-8 cloves garlic
1 carrot
¼ c. olive oil
Meatballs
3-4 lbs. ground beef
For every lb. of beef add two eggs
For every lb. of beef add a good heaping handful of breadcrumbs
For every lb. of beef add a good heaping handful of grated Parmesan cheese
1 lb bag of shredded cheddar or Monterrey Jack Cheese
6 cloves or so pressed garlic
1.5 teaspoons garlic powder
Salt and Pepper
Sprinkle of red pepper flakes
Tools
Big Sauce Pot
Blender
Frying Pan
Cheese Grater
Big mixing bowl
Baking trays
INSTRUCTIONS
SAUCE PREP
Sauce Prep: Puree Cans of tomatoes in a blender.
Then combine with tomato paste, baking soda, pepper flakes and salt and pepper in a massive pot. Start cooking tomatoes over medium heat.
Sufreeta: Puree onion, pepper, garlic, carrot and olive oil. Cook in frying pan for 20 minutes stirring frequently to not burn garlic. Add Sufreeta to pureed tomatoes in pot.
Simmer Sauce for 2 hours.
MEATBALLS
Combine beef, eggs, breadcrumbs, cheese, pressed garlic, garlic powder, S/P, and Red pepper flakes in a bowl.
Roll into meatballs. Bake for 30 minutes at 350. Drain on paper towels and add to Sauce.
Cook any type of pasta al dente per instructions on packaging.
Add two (2) to three (3) meatballs on top and put as much sauce as you would like on top. Finish off with parmesean and fresh basil.
The story behind the recipe
This recipe came from my mom, Lisa, who got it from her mom, Angela, who got it from her mom, etc...Growing up in an Italian household we would eat a lot of pasta and my mom would make sauce once every month or two and have it on hand. With no daughters to pass on the recipe to, my mother taught me how to make the sauce. We still have it every time I head home to Boston for anything and on all major holidays.
-John K.
NUTRITION
Serving Size: 10