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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 12, 2013
FINALLY a recipe that tells you to cook the meatballs in the sauce! I used to frown at any recipe that tells you to brown the meatballs in a skillet or in the oven. WRONG, you lose all that beefy flavor when you do that not to mention you'd have a more flavorful sauce. I do think a few changes could be made such as adding 4 oz of cheese and seasoned breadcrumbs, a 1/3 cup of milk, half vadalia onion diced and sauteed until softened and italian herb seasoning, 1-28oz can crushed tomatoes and 2-14 oz cans diced tomatoes (italian herb). After adding everything in the pot (I used a crockpot) spoon it out and into a blender to make a smooth sauce. Drop each meatball in and let it stay for at least 1 hour before stirring (to get all that beefy flavor mixed in with the sauce) Other than adding a little more flavor the recipe overall is a great and easy way to make the perfect meatballs especially in a crockpot on low (it helps to maintain a consistent temperature and no need for constant checking)
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