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Big Batch of Homemade Meatball Sauce: A Slow-Simmered Classic Worth Making
There’s something deeply comforting about a pot of meatball sauce gently bubbling on the stove. It’s the kind of meal that fills your home with rich aromas, feeds a crowd, and leaves plenty for future dinners. Making a big batch of homemade meatball sauce isn’t just about cooking once—it’s about creating layers of flavor that improve with time.
This recipe focuses on slow cooking, simple ingredients, and a method that guarantees tender meatballs and a deeply flavorful sauce every time.
Why Make a Big Batch?
A large batch of meatball sauce is practical and satisfying. It freezes beautifully, tastes even better the next day, and can be used in countless meals—over pasta, in subs, layered in lasagna, or served with crusty bread. One afternoon of cooking can provide comfort food for weeks.
Step-by-Step Method
Step 1: Prepare the Meatball Mixture
Start by combining ground meat (beef, pork, or a blend) with breadcrumbs, eggs, finely minced garlic, grated onion, Parmesan cheese, salt, pepper, and herbs like parsley or oregano. Mix gently with your hands until just combined—overmixing can make meatballs dense.
Let the mixture rest for a few minutes so the breadcrumbs absorb moisture, which helps keep the meatballs tender.
Step 2: Shape the Meatballs
Roll the mixture into evenly sized balls, about the size of a golf ball. Keeping them uniform ensures they cook at the same rate. Place them on a tray and set aside while you prepare the sauce.
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