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Meatballs Simmered in Tomato Sauce

April 8, 2008

I originally planned to bake these meatballs in the oven (without the sauce), but I felt pressed for time and think that simmering them is the easiest, no-fail way to prepare them. Since I needed to use up a packet of onion soup mix, I threw that in as the seasoning — it was delicious. I know that’s a common ingredient in meatloaf, but I’d never tried it myself. Now I’m a convert. The wheat germ takes the place of more traditional breadcrumbs — it acts as a binder, but adds no flavor (just some fiber).

I’ve been buying Bove’s marinara lately, since it’s one of the only prepared sauces I can find in my supermarket without added sugar. It’s very good and I’d recommend it if you can find it.

We served this over spaghetti, natch, and with sauteed red, yellow, and green peppers, mushrooms, and onions on the side.

Meatballs Simmered in Tomato Sauce
Makes about 2 dozen meatballs

2 lb. lean ground beef
2 eggs
1 packet onion soup mix
1/4 c. wheat germ
2 26-oz. jars marinara sauce

Using your hands, combine first four ingredients in a bowl until they are well-mixed.

Pour one jar of sauce into a pot. Form meatballs into balls (about a heaping tablespoon per meatball), and drop into sauce — it’s OK if they’re not in a single layer. Top with remaining jar of sauce, and cover pot.

Bring sauce to a boil over medium-high heat. Then lower flame and simmer for 45 minutes.

Filed under: Beef