When I know I have a busy week coming up, I try to think of quick dinners I can make during the week. If I can make a huge batch of something on Sunday and just reheat the meal on a weekday, even better. So this weekend, after a visit to the Italian Market, I decided to make a bunch of meatballs so that we could have meatball subs later in the week. The tomato sauce is basically a more chunky version of my normal tomato sauce. I also added sausages to the sauce so that we could also make Sausage and Pepper Sandwiches if we so choose. The best part is that you can make a huge portion of this, freeze it, and use when needed. The sauce, although heavy on the meat, would also work as a yummy pasta sauce.
Ingredients (serves 8; with added sausage, serves 12):
- 2 lbs ground sirloin
- 1 lb sweet Italian sausage, cut from its casing
- 1 cup Italian breadcrumbs
- 4 garlic cloves, minced
- 2 tablespoons dried basil, divided
- 2 tablespoons dried parsley, divided
- 1/3 cup plus 1 tablespoon grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs, beaten
- 1 tablespoon olive oil
- 1.5 lbs sausage (optional)
- 1 can (28 oz) strained tomatoes  (or 1 box of Pomi strained tomatoes)
- 2 cans (28 oz) chopped tomatoes (or 2 boxes of Pomi chopped tomatoes)
- 1/3 cup dry red wine
- 8-12 Italian rolls/subs
- Provolone cheese, optional
To make the meatballs, remove the 1 lb of sausage from its casing and add to a large bowl. Add the ground sirloin.
Add the dry ingredients (breadcrumbs, garlic, 1 tablespoon basil, 1 tablespoon parsley, 1/3 cup Parmesan, salt, and pepper) followed by the eggs.
Mix thoroughly to combine. (You might need to use your hands to really get to mixed together.)
Form the mixture into palm-sized meatballs (I made about 18). Lightly form them into meatballs, you don’t want to pack them down too much. Add to a large plate or tray to keep from touching.
When all the meatballs are formed, add 1 tablespoon olive oil to a large pot over medium-high heat. Add 6 meatballs to the pot and cook until browned on all sides, 5-7 minutes.
Remove the meatballs from the pot and set aside. Repeat with remaining meatballs until all are browned.
If you are adding sausage for sausage and pepper sandwiches as well, brown the sausage next.
Add the meatballs back to the pot with the sausage. Add the strained tomatoes, canned tomatoes, red wine, 1 tablespoon dried basil, 1 tablespoon dried parsley, and 1 tablespoons grated Parmesan cheese. Stir carefully, cover, and bring to a boil.
When the sauce begins to bubble, reduce the heat to low and simmer for 1-2 hours.
If eating immediately, add 2-3 meatballs to a roll and top with extra sauce. Add provolone cheese, if desired. (I prefer to halve my meatballs so they sit flat in the bread. If you have some fresh basil around, chopped fresh basil would be delicious on the sub.)
Meatballs mixed with a combination of pork and beef make a really tender and flavorful meatball. I love this tomato sauce as well. It’s really easy; time does all the cooking for you. This would be a great meal for when you’re having a bunch of people over for a party; the meatballs and sauce can be kept in a slow cooker to keep warm.
If saving for a later day, allow the sauce to cool before spooning into freezer-friendly containers. Thaw and reheat before serving.
Ingredients
- 2 lbs ground sirloin
- 1 lb sweet Italian sausage, cut from its casing
- 1 cup Italian breadcrumbs
- 4 garlic cloves, minced
- 2 tablespoons dried basil, divided
- 2 tablespoons dried parsley, divided
- 1/3 cup plus 1 tablespoon grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs, beaten
- 1 tablespoon olive oil
- 1.5 lbs sausage (optional)
- 1 can (28 oz) strained tomatoes (or 1 box of Pomi strained tomatoes)
- 2 cans (28 oz) chopped tomatoes (or 2 boxes of Pomi chopped tomatoes)
- 1/3 cup dry red wine
- 8-12 Italian rolls/subs
- Provolone cheese, optional
Instructions
- To make the meatballs, remove the 1 lb of sausage from its casing and add to a large bowl. Add the ground sirloin.
- Add the dry ingredients (breadcrumbs, garlic, 1 tablespoon basil, 1 tablespoon parsley, â…“ cup Parmesan, salt, and pepper) followed by the eggs.
- Mix thoroughly to combine. (You might need to use your hands to really get to mixed together.)
- Form the mixture into palm-sized meatballs (I made about 18). Lightly form them into meatballs, you don’t want to pack them down too much. Add to a large plate or tray to keep from touching.
- When all the meatballs are formed, add 1 tablespoon olive oil to a large pot over medium-high heat. Add 6 meatballs to the pot and cook until browned on all sides, 5-7 minutes.
- Remove the meatballs from the pot and set aside. Repeat with remaining meatballs until all are browned.
- If you are adding sausage for sausage and pepper sandwiches as well, brown the sausage next.
- Add the meatballs back to the pot with the sausage. Add the strained tomatoes, canned tomatoes, red wine, 1 tablespoon dried basil, 1 tablespoon dried parsley, and 1 tablespoons grated Parmesan cheese. Stir carefully, cover, and bring to a boil.
- When the sauce begins to bubble, reduce the heat to low and simmer for 1-2 hours.
- If eating immediately, add 2-3 meatballs to a roll and top with extra sauce. Add provolone cheese, if desired. (I prefer to halve my meatballs so they sit flat in the bread. If you have some fresh basil around, chopped fresh basil would be delicious on the sub.)
- If saving for a later day, allow the sauce to cool before spooning into freezer-friendly containers. Thaw and reheat before serving.
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