Meatballs in Tomato Sauce

The key to a good tomato sauce is creating an aromatic and delicious base flavour. Our Tomato Sauce is well-balanced and the perfect vessel for cooking the meatballs. Hogtown Mediterranean seasoning adds a subtle yet essential herbaceous note.

Author: Hogtown Spice Company | Prep time: 30 | Cook time: 1 H & 30 M | Total time: 2 Hour | Yield: 4 to 6 Serving | Cook Method: Stovetop | Cuisine: Italian

Ingredients for Tomato Sauce

  • 1/2 cup extra virgin olive oil

  • 6 cloves of garlic

  • 2 shallots or onions

  • 1/2 large carrot

  • 1 large red pepper

  • 1 tbsp sea salt

  • 1 rind Parmigiano Reggiano

  • 2 tbsp Hogtown Mediterranean Seasoning

  • 2 tins of tomatoes

  • 1 can of tomato paste

  • 1 cup red wine

Instructions for Tomato Sauce

Dice the shallots, carrots, tomatoes, and red pepper. and mince the garlic.

In a large pot, on low heat, add the extra-virgin olive oil. Allow the oil to warm up. Then add the onions, garlic, and carrots, and sauté for about 5 minutes

Next, add red peppers, fresh tomatoes, tomato paste and sea salt, and continue to sauté for an additional 5 minutes. At this point, your tomato paste has cooked out, and you can add preserved tomatoes (jarred or canned), red wine, Hogtown Mediterranean seasoning, bay leaf, and Parmigiano rind, stirring until combined. Let it simmer on low for 30 minutes.

Ingredients for Meatballs

  • 2 lb medium ground beef

  • 2 cloves of garlic

  • 2 shallots, 1 white onion

  • 2 tbsp Hogtown Mediterranean seasoning

  • 2 eggs

  • 3 slices of bread

  • 1/3 cup Pecorino Romano or Parmigiano Reggiano

Instructions for Meatballs

Prep the Meatballs:

To the meatballs, add Hogtown Mediterranean seasoning, eggs, minced garlic, minced shallot, Pecorino Romano and finely torn bread. Mix by hand until thoroughly combined.

Note: Don't substitute bread for breadcrumbs, as this will dry out the meatballs.

Forming the Meatballs:

Pinch and form a tablespoon of meat, and add to a plate. Note: The meatballs should be smaller than a golf ball in diameter.

Cooking the Meatballs:

After the sauce has had time to cook, you can begin adding your meatballs. Let the meatballs cook on medium heat for 20 minutes. Then reduce the heat to low and simmer until the meatballs are cooked through.

Continue to simmer over low heat, allowing the sauce to thicken for about 30 minutes to 1 hour.

Reminder: Stir occasionally to prevent sticking or burning.

Plating: Add Meatballs and Tomato sauce to a plate or bowl, and garnish with chopped fresh basil. Add your shredded Pecorino Romano, or Parmigiano Reggiano, and chilli pepper flakes.

Enjoy with crusty bread, or over your favourite pasta, rice, or roasted potatoes.

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Optional: Serve with mixed green salad.