4 hrs 30 mins
I made these meatballs for my son's first birthday party and they were a huge hit. I got many requests for the recipe so I decided to post it. I served it with pre-sliced hoagie rolls and croissants, but some people just ate them plain with a fork.
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Units: US | Metric
- 1 (28 ounce) can tomato sauce
- 1 (28 ounce) can tomato puree
- 1 (14 ounce) can chopped tomatoes
- 1 (8 ounce) can tomato paste
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/2 sweet onion, chopped
- 1 teaspoon salt
- italian seasoning
- 1Preheat the oven to 350°F.
- 2Mix bread cubes soaked in milk, breadcrumbs, parmesan cheese, eggs, salt, garlic, pepper, and seasoning in the bottom of a large bowl.
- 3Add meatloaf mix and combine with other ingredients using your hands. Don’t mix too much, just make sure all ingredients are well blended.
- 4Roll mixture into balls using your hands and arrange meatballs on a cookie pan (with sides, not the flat kind).
- 5Bake meatballs for 30 minutes. You can brown them under the broiler for a few minutes if you like a crunchier meatball.
- 6In the meantime, sauté onion and garlic in olive oil on low heat until translucent, do not burn.
- 7Combine the sautéed onion and garlic to the rest of the sauce ingredients in a large crock pot or stock pot. Turn crock pot on high (if using a stock pot, bring contents to a boil).
- 8When meatballs are done in the oven, mix into the sauce mixture. Cook in crock pot for 4-6 hours on high heat. If using a stock pot, reduce heat and simmer meatballs for 4 hours or until ready to serve.
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Nutritional Facts for Meatballs for Sandwiches
Serving Size: 1 (89 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 77.7
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.6 g
- Cholesterol 27.1 mg
- Sodium 520.0 mg
- Total Carbohydrate 12.2 g
- Dietary Fiber 1.9 g
- Sugars 4.9 g
- Protein 3.8 g
The following items or measurements are not included: