Sunday Meatballs

Family, food, tradition. Is there anything more fulfilling than sitting around the kitchen table Sunday afternoon surrounded by family, friends and food? I remember fondly this very image growing up and long for the comfort of the meal. Being far from family and unable to participate in the longstanding tradition of Sunday sauce at 2pm wreaks havoc on my food soul.

When in need of a taste of home, I cook up a big batch of my grandmother’s sauce and meatballs and freeze it in 2 person portions (there are only 2 of us) so they’re easy to defrost over the upcoming months. I’m not traditionally an advocate freezing food, but this sauce takes time and I when i need my sauce fix I can’t alway wait 9 hrs to satisfy that itch! Like any proper junkie, I need my fix immediately!

For now, the Sunday Sauce recipe remains a family secret but these meatballs are share worthy.

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Sunday Meatballs

Beef, pork and veal meatballs. It’s the combination of the three that really make these pop. Also, we like our meatballs rolled small into two bite portions. They’re also easier to cook without drying out.

  • Author: Pip
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 1416 servings 1x
  • Cuisine: Italian

Ingredients

Scale

 

Beef, Pork and Veal Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 6 slices of white bread (remove crust and save for making croutons) – soaked in water and squeezed dry-ish
  • 2 whole eggs
  • 1/4 cup parmesan
  • 3 tablespoons fresh parsley
  • 1/21 tablespoon of fresh ground fennel (depends on your love of fennel)
  • 1 teaspoon of garlic powder
  • salt to taste

For Frying the Meatballs

  • high heat, neutral oil – although I have been know to use olive oil. Simply, fry them at lower temp

Instructions

Makes about 38 small meatballs

  1. Combined all ingredients together and roll into small 1 1/2 inch meatballs
  2. Heat a skillet with olive oil and fry meatballs until browned on all sides and add to sauce. Simmer in sauce until cooked through.

Notes

Pip Tips:

** Can be doubled.

**Add to single (or size of your family) serve containers and freeze for up to 4 months.

**If you’re following a Keto lifestyle – omit the bread and add 3/4 cup of ground pork rinds. The meatballs loose a little of the soft, moist texture but it does help them stay bound and adds a little flavor.

**You can omit the veal and add equal parts beef and pork, but honestly the veal is pretty clutch.

Nutrition

  • Serving Size: 14
  • Calories: 285
  • Sugar: 13g
  • Sodium: 1694mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 79mg

Keywords: Italian, red sauce, sauce, pasta sauce, pasta, meatballs, beef, pork, spaghetti and meatballs, Sicilian red sauce

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