Meatballs in Tomato Sauce | The Jewish Week | Food & Wine

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

Meatballs in tomato sauce. Courtesy of Ronnie Fein

Makes 12 medium size meatballs (4-6) adult servings

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3 tablespoons olive oil

1 medium onion, chopped

4 medium cloves garlic, chopped

2 28-ounce cans Italian-style tomatoes, chopped, with liquid

1/4 cup chopped fresh basil

salt and freshly ground black pepper to taste

1/2 pound ground turkey

1/2 pound ground veal

1/2 pound ground beef

2 tablespoons chopped fresh parsley

2 large eggs

3/4 cup flavored bread crumbs

salt and freshly ground black pepper to taste



Preheat the oven to 450 degrees. Heat the olive oil in a large saute pan over low-medium heat. Add the onion and cook stirring occasionally, for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the tomatoes, 2 tablespoons of the basil and salt and pepper to taste. Bring the ingredients to a simmer and cook the sauce for 30 minutes. While the sauce is cooking, place the turkey, veal and beef in a large bowl (or use 1-1/2 pounds of beef or veal or any mixture you choose) and mix gently to combine them. Add the remaining 2 tablespoons basil, the parsley, eggs and bread crumbs. Mix ingredients and shape into 12 meatballs. Place the meatballs on a baking sheet and roast for about 12 minutes, turning them occasionally to brown on all sides. Place the meatballs into the cooked sauce. Simmer for another 30 minutes. When the meatballs are almost done, cook the pasta according to package directions. Place the meatballs and some sauce on top of the spaghetti and serve.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.