Recipe courtesy of David Rosengarten

Meatballs and Sauce

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  • Level: Easy
  • Yield: 4 servings
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For the meatballs: 

1 1/2 cups soft white bread cubes

1/3 cup milk

1 small egg

1 pound ground beef

1/2 cup grated Romano cheese

1/2 teaspoon finely minced garlic

1/4 cup finely minced parsley

Salt and pepper to taste

2 tablespoons olive oil

1 pound spaghetti

1 tablespoon butter

For the tomato sauce:

3/4 cup olive oil

3/4 cup minced garlic

2 (1 pound 8-ounce) cans of crushed, peeled tomatoes with their juice

2 tomato cans of water

1 teaspoon ground pepper

2 tablespoons chopped fresh basil

2 heaping teaspoons salt

Sugar to taste

1 tablespoon chopped parsley


  1. Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.