Steff's Big Batch of Meatballs and sauce

Photo: steffbriggs

Yield: 20 servings
Community Recipe from


  • 4 slice(s) white bread crumbs
  • 4 tablespoon(s) buttermilk
  • 2 eggs
  • 3 pound(s) ground beef or turkey
  • 1 cup(s) parmagiano reggiano
  • 1/2 cup(s) fresh parley chopped
  • 4 clove(s) garlic minced
  • 2 tablespoon(s) olive oil
  • 2 onion
  • 3 celery
  • 3 clove(s) garlic minced
  • celery salt
  • seasoned salt
  • italian seasoning
  • sugar
  • marjoram
  • bay leaves
  • pepper flakes
  • 56 ounce(s) tomato sauce
  • 24 ounce(s) tomato paste
  • 28 tomatoes diced/canned


  1. Mix meatballs and cook on bar pan for 20 minutes.

  2. Saute onion and celery till translucent , then add garlic and cook till fragrant.

  3. Add all spices EXCPECT sugar. Cook till also becomes fragrant .

  4. Add sugar, tomato sauce, tomato paste, and tomatoes.

  5. Cook at low for awhile .....
  6. This freezes excellent.

  7. Enjoy:)
April 2012

This recipe is a personal recipe added by steffbriggs and has not been tested or endorsed by MyRecipes.

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