GRANDMA’S FAMOUS ITALIAN MEATBALLS
Grandma’s Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking.

INGREDIENTS
Tomato Sauce-
- 1/4 cup olive oil , (60ml)
- 1/2 cup yellow onions , (66g) minced
- 4 garlic cloves , (2 teaspoons, 6 g) minced
- 7 cups crushed canned tomatoes , (56 ounces) Cento Brand or San Marzano tomatoes
- 6 ounces tomato paste , use less if a thinner consistency is desired
- 2 teaspoons kosher salt , add more to taste
Grandma’s Meatballs-
- 2 pounds ground beef , (908g) 80% lean meat to 20% fat
- 2 large eggs
- 2 cloves garlic , (1 teaspoon, 3g) finely minced
- 1/2 cup yellow onion , (72g) finely minced
- 1 teaspoon ground pepper
- 2 teaspoons kosher salt , (16g)
- 1/2 cup Parmesan cheese , (20g) freshly grated
- 1 cup breadcrumbs , (127g) grandma recommends Italian style, but plain okay
- fresh basil , (for garnish if desired)

Instructions
Tomato Sauce-
- Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
- Add tomato paste and stir well. Add tomatoes and simmer 30 minutes.
- Season tomato sauce with salt to taste.
- Combine all ingredients in a large bowl and mix using your hand.
- Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
- Roll meatballs to the size of a large egg, about 3 ounces in weight.
- Line a baking sheet with foil, evenly space the meatballs on the sheet.
- Set the oven rack to the lower-middle position.
- Broil on high and cook the meatballs until browned about 10 minutes.
- Turn over and cook for an additional 2 to 3 minutes.
- Add meatballs to the tomato sauce.
- Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
- Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
- Mix the sauce; adjust consistency with small amounts of water if too thick.
- Taste sauce and adjust with salt and pepper as desired.
- Garnish with fresh basil and Parmesan cheese.
You can adapt this recipe for a 6-quart slow cooker. Add the sauce ingredients to the slow cooker and broiled meatballs. Cook on high 3 hours, or 6 hours on low.
MAKE IT GLUTEN-FREE: Use a GF-friendly variety bread mix or omit altogether and use almond flour.
Recipe Adapted From GRANDMA'S ITALIAN MEATBALL RECIPE @ Jessicagavin.com