Mama mia…Soft & Fluffy Meatballs & Sauce Recipe

I have loved spaghetti and meatballs for as long as I can remember. I knew early off what kind of meatballs I liked. I didn’t like Mema’s because hers were too dry and she put way too much oregano in hers. I didn’t like my mother’s because they were flavorless and hard. Why were hers flavorless and hard?

I used to watch my mother when she made meatballs and sauce, when I was learning how to make my own meatballs I figured it out. She would take the time to add seasoning to her meat along with eggs and breadcrumbs, but she would drop them into a pot of rapidly boiling water and cook them to death. She pulled the now meat golfballs out of the water and put them in her spaghetti sauce. She boiled all of the flavors and fat out of her meatballs. The breadcrumbs with just eggs made them hard.

My meatballs are soft and fluffy. Sounds more like the perfect pillow right? A perfect pillow of meaty goodness in a bath of spaghetti sauce or gravy like some people say. I also bake my meatballs instead of frying them in a frying pan like most people. You still get a nice browned crust on them, but they don’t fall apart in the frying pan and end up with meat sauce.

At my cooking class, I told them that I would teach them how to make my soft and fluffy meatballs. My sauce takes a few hours to simmer, so I had a pot all ready to go since we only had a two-hour class. People don’t know what I mean when I describe them as soft and fluffy. People who have had my meatballs taste them and love them, but they don’t know why.

I feel very strongly about the type of tomatoes that are used in the sauce. I only use San Marzano tomatoes from Italy. The letters DOP on the can means they are legit and are the real deal and have been certified by the tomato people in Italy. Yes, it’s a real thing.

San Marzano tomatoes are sweeter, less acidy, and come canned as whole tomatoes sometimes with basil or not. They cost a little bit more than store-brand whole tomatoes, but the difference is huge. I have made pots of sauce using both just to see if there was a difference and wow is there ever. I buy a case of # 10 cans at Restaurant Depot but you can find them in 28 oz cans at your local supermarket.

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It takes more time to either puree or crush them, but a it’s a step worth taking and should be taken if you want to become a better cook. I like my sauce smooth and velvety as opposed to having crushed tomato chunks in my sauce. The choice is totally up to you. I use a blender or a food processor to puree the tomatoes. People use their hands to crush the tomatoes between their fingers.

After we did the demo of the meatballs and sauce I served them the ones that I brought with me that simmered at home the day before. Sauce ALWAYS tastes better the next day anyway or a couple of days for that matter. This is why it’s perfect to make on a Sunday and eat it on Tuesday night.

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When the class tried the meatballs and sauce they all said, “Wow, these really are soft and fluffy.” They got what I meant! Yay! They liked the sauce as well. I really tried to drive home the San Marzano tomato thing like a crazy person to them. They were used to it because I am crazy when I get started talking about food.

I am sharing my recipe with you guys so you can try them too. Love and time are important ingredients when making a pot of sauce. I usually add some sweet and or spicy browned Italian sausage to my sauce and if I am feeling really into it, I add either pork necks or country-style pork ribs. Again, it’s all up to you and what you and your family like.

Bon Appetito!

Soft and Fluffy Meatballs and Sauce

3 slices white sandwich bread with the crust cut off *Use gluten-free bread for GF meatballs
1/2 cup milk
1 lb ground beef or meatball mix
1 egg beaten
1/4 cup fresh Italian parsley if available or 1 Tbsp dried parsley
2 cloves fresh garlic minced
1/4 parmesan cheese
3/4 tsp kosher salt or to taste
1/4 tsp black pepper
Olive oil or pan spray

In a large bowl tear the bread into pieces, cover with milk and leave to soak. Mince the garlic and parsley together. If there is too much milk that wasn’t absorbed by the bread, pour out the excess milk. Add the garlic and parsley to the bread milk mixture. Add the rest of the ingredients to the bowl. Mix well with your hands, using your fingers like a rake or tiller being careful to not over mix the meatball mixture.

Preheat oven to 375 degrees. Shape into golf ball size meatballs and place on a lightly greased cookie sheet. Bake for 10 minutes and turn meatballs over being careful not to break the meatballs up. Bake for an additional 8-10 minutes. Remove from the oven and set aside.

Sauce with or without Meatballs

3 Tbsp olive oil or enough to just cover the bottom of the pan
2 cloves garlic minced
1 onion chopped
2 28 oz cans of tomato puree or crushed tomatoes preferably San Marzano tomatoes
1/2 can water
1 tsp dried oregano
1 tsp dried basil or 4 or 5 fresh basil leaves torn
1/2 tsp sugar
1 tsp kosher salt
1/4 tsp black pepper
*** Meatballs if using

In a dutch oven or large pot on medium-low heat add the olive oil. After the oil is warm add the onions and saute until soft for about 5 minutes. The onions should be translucent and not brown. Add minced garlic and saute until the garlic is fragrant for about 30 seconds.  Add the canned tomatoes, oregano, basil, sugar, water, salt, and pepper. Bring to a low simmer, add meatballs if using. Simmer on low for 30 – 40 minutes for just sauce or at least 60 minutes or 3-4 hours with meatballs and other meats. Stir gently often making sure the sauce doesn’t stick to the pot and scorch. Serve with your favorite pasta dish.