My Dad makes the BEST spaghetti sauce, it’s up there on the list of my most favorite thing in the world, it’s THAT good. Now, I won’t even pretend mine is nearly as amazing, but I have a few less years under my belt perfecting it so I’m gonna give myself a pass because it’s pretty darn good.. and I put cheese in my meatballs, so there’s that.. just look.

Classic Spaghetti Sauce with Mozzarella Stuffed Meatballs

Told ya. I don’t know what can even be said after that so I will just leave you with this recipe and hope you will enjoy it!

Classic Spaghetti Sauce with Mozzarella Stuffed Meatballs

Classic Spaghetti Sauce with Mozzarella Stuffed Meatballs   (Print Me)

2 Tbsp butter
1 onion, diced
6 cloves garlic, minced
28 oz crushed tomatoes
28 oz diced tomatoes
16 oz tomato sauce
2 Tbsp brown sugar
1 Tbsp fresh thyme (or 1/2 Tbsp dried)
1 Tbsp fresh oregano (or 1/2 Tbsp dried)
1 Tbsp fresh basil (or 1/2 Tbsp dried)
1/2 tsp dried Italian herb blend
1/2 tsp dried sage
2 Bay leaves
Salt & pepper to taste
1 cup water (more or less depending on simmer time)

Mozzarella Stuffed Meatballs:
1 lb ground beef
1 lb ground pork/Italian sausage (or more beef)
1 cup breadcrumbs/panko (gluten free substitute if needed)
1 Tbsp dried Italian herb blend
3 eggs
3-5 cloves garlic, minced
1 tsp salt 1/2 tsp pepper
1/2 lb mozzarella cut into 16 (1/2 oz) cubes
Oil (I prefer coconut or olive)

For sauce:
In a large sauce pan over medium high heat melt butter, add onion and cook until soft & translucent (~5 minutes), reduce heat to medium low and add garlic, stirring until just fragrant (~30 seconds). Add crushed & diced tomatoes & tomato sauce, stirring until combined. Add remaining ingredients, stirring to combine. Cook on very low simmer for desired time (atleast several hours), adding water as needed. I like to cook mine all day (or preferably two days) so I start with 1 cup of water in the beginning and add as needed to keep sauce from getting too thick.

For meatballs:
In a large bowl mix meat, breadcrumbs, seasoning, eggs, garlic, salt & pepper. Divide into 16 balls (~2 1/2 oz each), pressing a cheese cube into the middle of each, forming meat tightly around cheese. Refrigerate if time allows to let meatballs firm up. When ready, over medium high heat melt oil in large pan (just enough to cover the bottom). Brown meatballs on all sides (about 2 minutes per side), reduce heat then cover to allow to cook through (~20 minutes). When ready serve over hot spaghetti.

Sauce – See Brooke Cook Original
Meatballs – Just a Pinch

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