There is nothing like homemade meatballs. In Italian homes store bought meatballs are almost sacrilegious. This recipe is from my Italian mother-in-law, (Also named Anna) she is really Italian, born in Naples…you can’t get much more authentic than that!
Also, if you don’t eat beef, you can substitute just about any ground meat or sausage that you prefer. The flavors will be different, but you will still have a delicious meatball!
This recipe makes a good, basic tomato sauce. You can add other things if you like, such as mushrooms, hot pepper flakes, red wine, etc.
Don't be put off by the length of the recipe. It is long because I have included 3 different ways of cooking the meatballs. Mangia!
Makes about 16 meatballs.
Drop half the meatballs into the simmering sauce. (About 8 meatballs)
Preheat oven to 400ºF.
Add garlic and cook, do not brown, about 4 minutes, until fragrant.
Reduce heat to low and simmer for 1 1/2 to 2 hours until thickened. Stir occasionally.
Boil up some spaghetti or linguine noodles, make a big green salad, serve a delicious Italian red wine, and light a couple candles...you may think you are in Italy!
After cooking the meatballs: