What is the best recipe for homemade meatballs with homemade sauce?

Answer 1

There are 3 types of meatballs: one with a brown gravy, Swedish meatballs, and one with marinara.

I will give you the marinara one since you said sauce and not gravy.

Marinara:

1 can of tomato sauce
1 can of tomato paste
water (depends on how thick you want the sauce, just add a little at a time)
1 clove finely chopped garlic
lots of oregano
salt

Just add all of this together and let simmer for 2-3 hours. Add seasonings to taste. I like to add a can of chopped tomatoes to mine. I also add a little red wine, a little curry powder and a little sugar. It is according to your taste though. I would allow a long simmer time and make sure to stir it frequently.

Meatballs:


1 lb ground turkey (or beef)
1 cup finely chopped onion
1 egg
1 cup bread crumbs (Italian seasoned works best)
1 clove garlic
salt and pepper

Mix the above and form into meatballs. Up to you how big you want them. Then put into a preheated skillet with a couple of TBS of Olive Oil, just brown. Remove from skillet, put on paper towels to drain any grease. Add to your marinara. Let this simmer for about 30 minutes to an hour. When you brown the meatballs they will not be cooked through, so you want to add them to your marinara which has been simmering for a while to cook the rest of the way.

If you want the recipe for the others, just email me through my profile. I hope this works out for you.

Answer 2

Spaghetti with Meatballs

Ingredients

(6 servings)


SPAGHETTI:
1/4 c Olive oil
2 Cloves garlic,finely chopped
3 cn Tomato sauce(8oz)
1 cn Mushroom stems/pieces(4oz)
1/2 c Green pepper,finely chopped
1/4 c Snipped parsley
1 ts Salt
1/2 ts Ground pepper
1/4 ts Sugar
1/8 ts Dried basil leaves
1/8 ts Ground oregano
1 c Dry red wine
1 pk Spaghetti(16oz)
Grated Parmesan cheese

MEATBALLS:
1 1/2 lb Ground beef
3/4 c Dry bread crumbs
1/2 c Onion,finely chopped
1/4 c Milk
1/4 c Dry red wine
1 Egg
1 tb Snipped parsley
1 1/2 ts Salt
1 ts Worcestershire sauce
1/8 ts Ground pepper
1/4 c Vegetable oil


Instructions

SPAGHETTI: Heat oil in Dutch oven. Cook and stir onion and garlic in hot oil until onion is tender. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer.
While sauce is simmering, prepare Meatballs. While meatballs are cooking, cook spaghetti as directed on package; drain but do not rinse. Spoon meatballs onto spaghetti; cover with sauce. Serve with cheese.
MEATBALLS: Mix all ingredients except oil. Shape by rounded tablespoonfuls into balls. Heat oil in 10-inch skillet. Cook meatballs in hot oil until done, about 20 minutes.

Answer 3

"Easy Spaghetti Sauce" - 3 1/2 cups

1 medium onion
1 carrot
1 rib celery
2 cloves garlic
2 tbsp. olive oil
1 (28 oz.) can whole tomatoes in puree'
1 cup water
3/4 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. leaf basil; crumbled
1/2 tsp. leaf oregano; crumbled
Bay leaf
Chopped parsley (chopped)

Coarsely chop onion. Coarsely chop carrot and celery together. Then place onion in blender and finely chop. Scrape onion out of blender; set aside. Repeat with the garlic, then with the carrot and celery together.
Heat olive oil in large skillet; add onion and saute until softened but not brown, 4 to 5 minutes. Add garlic; saute 1 minute. Add carrot and celery; saute until softened, 1 to 2 minutes.
To skillet, add tomatoes with puree', water, salt, pepper, basil, oregano and bay leaf; bring mixture to boiling. Reduce heat; simmer, uncovered, 10 minutes.
Place food mill or fine sieve over bowl; pour tomato mixture into food mill and force through. If using sieve, force through with the back of a wooden spoon. Discard any solids left in the mill or sieve.
Return sauce to skillet; simmer 10-15 minutes or until desired consistency. Remove bay leaf. Just before serving, stir in chopped parsley, if desired.

"Miniature Sausage Meatballs" - 24 meatballs

1/2 lb. sweet Italian sausage
1/2 lb. ground beef
1 clove garlic; finely chopped
1/2 cup finely chopped parsley
1 egg; slightly beaten
1 cup fresh bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1 tbsp. oil, or more as needed

Remove and discard casings from sausage; crumble sausage. Combine with beef, garlic, parsley, egg, bread crumbs, salt and pepper in large bowl. Pour milk over; toss lightly with wooden spoon or clean hands until thoroughly mixed. Do not overmix or meatballs will become "tough".
Break off walnut-size pieces of the meat mixture; roll between palms of your hands to form 24 small meatballs. Place meatballs on a platter or cookie sheet lined with a piece of waxed paper.
Heat oil in large nonstick skillet. Working in 2 batches, brown meatballs in oil, about 10 minutes per batch. (Be careful not to crowd skillet, or meatballs will steam rather than brown.) Remove to paper toweling to drain.
Add meatballs to Easy Spaghetti Sauce in large skillet; simmer 10 minutes to blend flavors.

Answer 4

Try www.recipezaar.com or www.allrecipes.com. These sites are FREE and they have ratings from users who has tried the recipe. Good luck.