How long simmer meatballs in sauce

It doesn't take much to make a tasty sauce other than a few essential ingredients and allow the flavors to come together gently. There are so many different ways of making a tasty Italian tomato sauce.

While traveling through Italy, I enjoyed some fantastic homemade pasta sauces deeply rooted in family traditions and their origins. But this simple tomato sauce recipe is the one I grew up with and still make today—other than using fresh tomatoes from the garden. Despite the simplicity in making a basic tomato sauce, it does require a bit of your attention, especially in the beginning to build up the flavors. In addition, what you add and what type of canned tomatoes you use can create different variations of the same sauce.

Nothing beats a good steady simmer over the stove to build a rich tomato flavor and thicken a good tomato sauce. I always keep my pot half-covered, allowing some of the liquid to evaporate. A longer cooking period concentrates the sauce flavors, and that is especially the case when you add meatballs to the mix. The sauce slowly softens the meatballs and enhances their flavors, while in turn, the meat deeply flavors the sauce. Note : If you prefer a smooth tomato sauce versus chunky, like my dad, let the sauce first simmer to build the flavors.

Then remove the pot from the stove, transfer the meatballs to a bowl, and carefully hand mix until you get the desired consistency. In my house, there is really no specific rule for what to serve with meatballs. I have even served them as an antipasto on a Friday evening or get-togethers with cucumber and fennel bites and lupines coming to the blog soon.

How to saute zucchini noodles for extra flavor : Over medium heat, heat one tablespoon of olive oil. Cook and stir one or two cloves of garlic, minced for 10 seconds to release their aroma. Add in the zucchini noodles. Cook and stir for 2 to 4 minutes until al dente. Season to taste with dried oregano. No need to add salt, as it might make the zucchini watery.

Plus, the tomato sauce and some extra parmesan cheese add plenty of salt. Have questions? Comment below or message me. Tomato sauce : Don't brown the shallot and garlic as this might give a sour taste to the sauce. Meatballs : If you make them first, then store them in the fridge to keep them cold while making the base of the tomato sauce.

Or make them while the tomato sauce is already simmering on the stove and then immediately add them to the sauce. Storage : Allow for the meatballs and the sauce to cool completely. Then any leftovers go in an airtight container s. They can be stored in the fridge for up to 5 days—the sauce can go even longer, up to 7 days.

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference. Please leave a comment on the blog or share a photo on Pinterest. Note: this post was initially published in March This post has been updated to include new info and photos. Your email address will not be published.

Facebook Instagram Pinterest. Jump to Recipe. Continue to Content. Serve with any tubular pasta for an easy dinner your whole family will love! Course Appetizer, Main Course. Cuisine Italian. Keyword meatballs. Prep Time 15 minutes. Cook Time 1 hour 40 minutes.

Total Time 1 hour 55 minutes. Servings 4. Calories kcal. Instructions For the sauce: Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes.

Lower the heat to medium-low and cook to deepen the color for more flavor. Add the garlic and cook until fragrant, about 1 minute, stirring constantly. Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low.

Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop. For the meatballs: Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper.

Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough. Turn each meatball upside down and bake an additional minutes.

Use an instant read thermometer to confirm meatballs are fully cooked. Choose ground meat with some fat in it to help bind the mixture and produce juicier and tastier meatballs. Refrigerate the raw meatballs overnight or freeze them. As a general rule of thumb, one to two eggs per pound of meat should do the trick. If your recipe calls for more egg than that, beware. Bread crumbs help give meatballs their unique texture and bulk. If you can postpone the meatballs to another meal, let them simmer in sauce for two or three hours until the proteins have broken down and softened.

Place meatballs into a 3-qt slow cooker. Stir in cranberry mixture. Cover and cook on low heat for 3- 4 hours, or until bubbly and the meatballs are heated through. Serve immediately, garnished with chives, if desired. The true secret is day-old bread, soaked in milk or water, to bring lightness to the mixture.