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Meatballs in Tomato Sauce

Meatballs in Tomato Sauce (Prepared)


30 min

Cook Time

90 min


4 - 8


½ lb lean ground pork
½ lb lean ground beef
½ lb lean ground veal
¾ - 1 cup panko breadcrumbs
1 egg, beaten
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon chili flakes
Salt and Freshly Ground black pepper to taste
2 660mL Jars Passata (strained tomatoes)
1 onion, finely diced
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon olive oil
Freshly ground black pepper to taste
Optional ingredients:
1 red, green or yellow bell pepper finely diced
1 zucchini diced
1 cup sliced mushrooms


Step 1

In a deep saucepan or Dutch Oven heat olive oil over medium heat.

Step 2

Add onion and garlic and optional ingredients (if using) and saute until softened and the mushrooms (if using) have released most of their liquid, stirring frequently.

Step 3

Add the Passata (strained tomatoes) and mix well. Cover and simmer over medium heat.

Step 4

Combine the meatball ingredients and form into meatballs. Small meatballs for a pasta dish, or larger meatballs for a meatball sub.

Step 5

Carefully drop the uncooked meatballs into the simmering sauce.

Step 6

Cover the pot and simmer over medium low heat for 1 ½ hours or until meatballs are thoroughly cooked.

Serving suggestions:
1. Serve over your favourite cooked pasta
2. Serve in Italian style buns with provolone cheese for a meatball sub

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