• 1 lb Ground Beef
  • 1 lb Meatball Mix
  • 3-4 cloves garlic, grated or minced
  • 1/2 c breadcrumbs
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 egg
  • Salt & red pepper flakes to taste


Line a baking tray with waxed paper or tinfoil.

Add all ingredients to a large mixing bowl. Gently mix with fingertips just until combined. Form golf ball sized meatballs and place on prepared tray.



  • 2 tablespoons extra virgin olive oil
  • 2 large onions
  • 10 cloves garlic
  • 1 tablespoon garlic powder
  • 1 tablespoon each dried thyme, oregano, basil
  • Salt & red pepper flakes
  • 2 28oz cans crushed tomatoes
  • 28 oz water (use the can to measure)
  • 3-4 plum tomatoes OR 1 pint grape tomatoes


Saute the onions
In a large, heavy pot, warm the oil on a medium flame. Chop the onions and garlic and add to the pot. Sauté, stirring every few minutes until translucent. Add in the dried spices (and a splash of water if pot looks dry) and stir. Cook 2-3 minutes.


Add tomatoes
Carefully pour in tomatoes and water. Stir and bring to a simmer. Chop tomatoes and add to the pot.


Cook Meatballs
Drop in meatballs and bring sauce back to a simmer. Cook on a low flame for 1.5-2 hours, stirring every so often. Skim any extra fat off the top and serve.



Freezer tips:

  • Freeze raw meatballs on a waxed paper lined sheet tray. Once they’re frozen, transfer to a ziplock bag. Drop frozen meatballs into simmering sauce.
  • Freeze the whole dish! Pack the cooled meatballs and sauce into deli containers or ziplock bags and freeze.


Passover Swap:

  • Substitute gluten-free crumbs or almond flour for the breadcrumbs.