Meatball and Sauce recipe

Meatballs Frank’s Classic Meatballs (Sauce-Braised) Ingredients

• 3 lb meatball mix (pork, beef, veal)

• 1½ cups Italian-style breadcrumbs

• 1 cup whole milk

• 1½ cups Parmigiano Reggiano, finely grated

• 4 large eggs • ¼ cup fresh basil, finely chopped (about 6–8 large leaves)

• Kosher salt & freshly cracked black pepper, to taste Method 1. Prep the binders

• In a large bowl, combine breadcrumbs and milk. • Let it soak until fully absorbed. soft, not soupy.

• Lightly scramble the eggs in a separate bowl (you want them mixed, not whipped).

Build the mix

• Add the meat, soaked breadcrumbs, scrambled eggs, grated Parm, basil, salt, and pepper to a large bowl.

• Gently mix by hand until just homogeneous.

• No overworking. this is how you keep them tender, not dense.

Portion

• Use a 3 Tbsp cookie scoop to portion meatballs.

• Each meatball should weigh about 2 oz.

• Roll lightly, don’t compact them like snowballs.

Cook in sauce

• Nestle the raw meatballs directly into gently simmering sauce.

• Cover partially and simmer 60–90 minutes, turning once or twice.

• They’ll cook through, absorb sauce, and give back all that meaty goodness.

Notes from the kitchen • Cooking meatballs in the sauce keeps them moist and builds flavor both ways. • If the sauce thickens too much during the simmer, add a splash of water or stock, never rush it. • These reheat beautifully and might be better the next day (meatball truth).

Sauce Ingredients

• 4 cans (28 oz each) whole peeled tomatoes

• 1 medium onion, finely diced

• 5 cloves garlic, minced

• 1 cup dry red wine

• 1 cup water

• Olive oil (enough to coat the pan)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Fresh basil, torn (to taste)

Method

• Add olive oil to a heavy pot over medium heat.

Sweat the onions

• Add diced onions with a pinch of salt. • Cook slowly until soft and translucent. No browning. This is about sweetness, not color.

Wake up the garlic

• Add minced garlic and cook just until aromatic, about 30 seconds. • Don’t let it brown or you’ll taste regret.

Deglaze and reduce

• Pour in the red wine. • Bring to a simmer and reduce by about half. You want the alcohol gone and the flavor concentrated.

Tomatoes in

• Add whole tomatoes and the water. • Crush the tomatoes by hand or with a spoon to your preferred consistency.

Herb it up

• Add fresh basil.

Low and slow

• Bring to a gentle simmer. • Cook uncovered, stirring occasionally, until the sauce thickens and the flavors come together. Minimum 45 minutes. Longer is better.

Finish and adjust

• Season with salt and black pepper to taste. • Adjust consistency with a splash of water if needed.

Dough Daddy Notes • This sauce is balanced, not sweet. Let the onions and wine do the work. • Better tomatoes = better sauce. Don’t cheap out. • If it smells good halfway through, you’re doing it right. If it smells amazing at the end, don’t touch it walk away