Meatballs are an ultimate comfort food. Every culture has their spin on the meatball, and I don’t blame them – they are delicious! Add them on top of a bed of pasta, put them in a sandwich roll with some sauce and cheese, serve them as an appetizer, you name it. You really can’t go wrong when meatballs are on the menu. Pair them with some homemade tomato sauce, and you got yourself a meal.
Originally I was going to make fish tacos for dinner last night, but a fresh baguette found it’s way into our lives and I had to take advantage of it. I thought about doing a variety of crostini for dinner with a salad, but that baguette was calling for something saucy, something that could be sopped up using the bread. I knew I had a large can of crushed tomatoes in the cabinet – bingo. Homemade tomato sauce and some meatballs to go along with it.
This is a pretty simple homemade sauce. Things can be added or subtracted from the recipe and it will still taste wonderful. I have made the sauce without the wine with no complaints. But if you have wine, use it. Then you have a bottle already aerating and ready for dinner. This receipe makes a lot of sauce. You can cut down the measurements if you want, but I recommend making the full recipe and freezing what is leftover. Then you have homemade tomato sauce ready to go next time you make pasta, lasagna, etc.
Add canned tomatoes, turn heat down to low, stir, walk away. When you think about it, stir the tomato sauce. Have your stove set to the lowest setting where the sauce is still simmering. The longer it cooks, the more the flavors will develop.
Meatballs ready to go. I have made meatballs on the stove top, but I thought I would try out baking them in the oven. Let me tell you – the oven method is awesome! It frees you up to do other things like make a salad and salad dressing, load the dishwasher, dance around the kitchen when Beyonce comes on your Pandora station, set the table, you know… all the the important things.
After the 20 minute cook time, the meatballs looked great on top, but a little soggy on the bottom. I flipped them over, turned the broiler on, and let them brown up on the bottom for a few minutes. I left the rack in the middle of the oven so they weren’t super close to the heat. This isn’t a necessary step, but I’m glad I did it. Top with a little parmesan cheese, have some crusty bread on the side and you are good to go.