Sausage and Beef Meatballs in Tomato Sauce

A Classic Pairing with Pasta and Sandwiches

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Feb 8, 2010 Trish Coleman

Juicy meatballs in a tasty tomato sauce are delicious with pasta or in a hearty sandwich.

Meatballs are a favourite comfort food and there are countless recipes for them, ranging from Nonna’s Sunday dinner to Kobe beef versions served at high-end restaurants. This flavourful sausage and beef-based recipe is a delicious variation.

Testing the Seasoning

When flavouring meatballs with herbs, spices and salt, it’s important to taste the meat to make sure it’s not too salty or under seasoned. Different types of Italian sausages can vary widely in sodium levels and spices, which will affect how much seasoning is required. However, it’s not a good idea to eat raw sausage meat and ground beef. The best way to test the flavour is to form a tiny patty of the seasoned meat (about the size of a quarter) and quickly fry it. Taste the mini burger and adjust the seasonings in the raw mix as needed.

Sausage and Beef Meatballs in Tomato Sauce

Makes about 30 meatballs

Meatballs:

  • 1 lb. (450 grams) lean ground beef
  • 5 mild Italian sausages
  • ½ cup finely minced onion
  • 2 cloves finely minced garlic
  • ½ teaspoon red pepper flakes (or more for spicy meatballs)
  • ½ teaspoon salt
  • 2 teaspoons finely chopped Italian flat leaf parsley
  • 1 teaspoon fennel seed
  • ½ cup dry breadcrumbs
  • 1 large egg
  • ¼ cup milk
  • ½ teaspoon fresh ground black pepper
  • 2 Tablespoons olive oil

Tomato Sauce:

  • 1 Tablespoon olive oil
  • ¼ cup finely chopped onion
  • 1 garlic clove, chopped
  • 4 teaspoons chopped fresh oregano or 1-1/2 teaspoons dried
  • 1 X 28 fl. oz. (796 ml) can whole tomatoes, preferably San Marzanos
  • 1 X 14 fl. oz. (398 ml) can diced tomatoes
  • 1 X 5 fl. oz. (156 ml) tomato paste
  • A pinch of sugar (if necessary)
  • Salt, to taste
  • Fresh grated parmesan or mozzarella cheese to garnish (optional)
  • Chopped fresh parsley to garnish (optional)

To form meatballs:

  1. In a large bowl, add ground beef. Using a sharp knife, slice the sausages lengthwise down the middle, just piercing their skins. Peel back the casings and discard, placing the sausage meat in the bowl with the beef.
  2. Add the remaining meatball ingredients to the bowl except the olive oil. With clean hands, mix the meat and seasonings until just combined and the spices are evenly distributed. Do not over work the meat or it will become tough. Test meatballs for proper seasoning as detailed above (Testing the Seasoning) and adjust salt and spices if necessary.
  3. Scoop out two tablespoons of the meatball mixture and form a golf ball sized meatball, pressing it gently together to hold its shape. Set aside on a plate and continue until all meat has been formed into balls.
  4. In a large deep skillet with a lid or enameled cast iron pot, heat two tablespoons of olive oil on medium-high heat. Working in batches if necessary, add meatballs to the pot, making sure they are not crowded. Sauté until browned on one side, about 3 minutes. Turn the meatballs and brown the other side, repeating the process until they are browned all around. Remove the meatballs from the pot and set aside on a plate.

To Make the Tomato Sauce:

  1. Heat another tablespoon of olive oil in the same pot used to brown the meatballs (no need to wash it). Add onion and sauté until softened, about 4 minutes. Add garlic and oregano and cook for another 30 seconds.
  2. Pour in tomatoes and break up with a spoon. Stir in tomato paste. Let sauce simmer for about 5 minutes. Season the sauce with salt to taste and a pinch of sugar if tomatoes are very acidic.
  3. Return the meatballs to the tomato sauce. Cover and let simmer gently on medium heat for 25 minutes. After 25 minutes, remove the cover and cook for an additional 10 minutes, until the sauce is beginning to thicken.
  4. Serve meatballs over spaghetti and garnish with chopped parsley and grated cheese. The meatballs also make a great sandwich – place halved meatballs on a crusty bun and top with sauce and cheese. Melt cheese under the broiler and finish with red onion slices, tomato and lettuce.

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The copyright of the article Sausage and Beef Meatballs in Tomato Sauce in Recipes is owned by Trish Coleman. Permission to republish Sausage and Beef Meatballs in Tomato Sauce in print or online must be granted by the author in writing.
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