Nanny’s Spaghetti Sauce and Meatballs with optional Italian sausage is a cherished family recipe passed down through generations. Simple to prepare, freezer-friendly, and always welcomed at the table, this classic tomato sauce and meatball combination is a hit with kids and adults alike.
Meet Nanny Pat. She has long been part of the Lovefoodies family and generously shares her tried-and-true home recipes. Her Meatball Surprise has been made the same way for more than 50 years and is a favorite at family gatherings. Her approach is straightforward: familiar ingredients, careful simmering, and plenty of love.
Recipe by Pat Milton
Prep Time
15 minutes
Cook Time
1 ½ hours for sauce and meatballs
Yield
4–6 servings
Ingredients
Nanny’s Spaghetti Sauce:
¼ cup olive oil
3 large cans tomatoes (about 1 lb 12 oz total), whole peeled or crushed
3 (6 oz) cans tomato paste (about 18 oz total)
1 tablespoon dried parsley or 2 tablespoons fresh, chopped
2–3 cloves garlic, chopped or crushed
1 tablespoon dried oregano
2 teaspoons garlic salt (adjust to taste)
1 teaspoon ground black pepper
½ cup grated Romano cheese
The Meatballs:
2 lb lean ground beef
1 ½ lb ground pork
¾ teaspoon ground black pepper
1 tablespoon garlic salt
2 tablespoons chopped fresh parsley (or 1 tbsp dried)
¼ cup grated Romano cheese
3 eggs
¾ cup fresh bread crumbs
Optional:
Nanny sometimes adds Italian sausage to the sauce for extra flavor. Use sweet, mild, or hot sausage depending on your taste.
Instructions
Make the sauce
1. Warm the olive oil in a large, heavy-bottomed pot over low heat. Add the chopped or crushed garlic and heat gently until fragrant — do not allow it to brown.
2. Add the tomatoes (you can crush whole tomatoes by hand as you add them), tomato paste, garlic salt, parsley, oregano, pepper, and grated Romano cheese. Stir to combine and bring to a gentle simmer.
3. Reduce the heat and simmer slowly for at least 1½ hours, stirring occasionally. A 6-quart pot works well. The long simmer develops the flavors and creates a smooth, rich sauce.
Make the meatballs
1. In a large bowl, combine the ground beef and pork. Add the black pepper, garlic salt, chopped parsley, and grated Romano cheese.
2. Mix thoroughly. Add the eggs and bread crumbs, then mix until evenly combined but not overworked. Lightly oil your hands and form the mixture into balls of your preferred size—medium-sized meatballs work well. Handle gently so they remain tender.
3. Heat a little oil in a frying pan and brown the meatballs slowly over medium-low heat, turning gently so they brown evenly. Avoid over-browning or creating a hard crust.
4. Drain any excess oil, then transfer the browned meatballs into the simmering sauce. Let them finish cooking in the sauce for at least 30 minutes so they absorb flavor and stay moist.
5. If using Italian sausages, brown them the same way and add to the sauce to cook through.
This recipe yields about 24 large, 36 medium, or 48 small meatballs depending on size. Serve over pasta of your choice with crusty Italian bread or rolls. Freshly grated Romano or Parmesan at the table complements the dish nicely.
Storage and serving suggestions
Leftover sauce and meatballs keep well in the refrigerator for 3–4 days or can be frozen for several months. Freeze in portioned containers for quick, family-sized meals. Reheat gently on the stove until warmed through. Pair with spaghetti, rigatoni, or any pasta you prefer. Add a side salad and garlic bread for a full family dinner.
Nanny’s Top Tips
• To keep the sauce flavorful, rinse the tomato cans with about 1 cup of water in total and add the rinsing liquid to the pot.
• Customize the sauce to suit your family: add hot pepper flakes, sautéed onions, mushrooms, or extra herbs. After five decades of making this dish, Nanny’s family prefers it as written, but feel free to make it your own.
• If some diners prefer more heat, offer hot pepper flakes on the side and a bowl of freshly grated Romano or Parmesan to sprinkle on top.
Recipe Card
Nanny’s Spaghetti Sauce and Meatballs
A family-favorite spaghetti sauce with tender meatballs and the optional addition of Italian sausage. Perfect for weeknight dinners, special occasions, and batch cooking for the freezer.
Ingredients
Nanny’s Spaghetti Sauce:
- ¼ cup olive oil
- 3 large cans tomatoes, whole peeled or crushed
- 18 oz tomato paste
- 1 tablespoon parsley
- 2–3 cloves garlic, chopped or crushed
- 1 tablespoon oregano
- 2 tsp garlic salt
- 1 tsp ground black pepper
- ½ cup grated Romano cheese
Meatballs:
- 2 lb ground beef
- 1 ½ lb ground pork
- ¾ tsp ground black pepper
- 1 tablespoon garlic salt
- 2 tbsp chopped parsley
- ¼ cup grated Romano cheese
- 3 eggs
- ¾ cup bread crumbs
Instructions
- Make the sauce: Warm oil, gently cook garlic, add tomatoes, tomato paste, seasonings, and Romano. Simmer at least 1½ hours.
- Make the meatballs: Mix meats with seasonings, eggs, and crumbs. Form into balls, brown slowly in oil, drain, and finish cooking in the sauce.
- If using Italian sausage, brown and add to the sauce. Serve with pasta and grated cheese.
Notes
Nanny’s Tip: Rinse the tomato cans with a little water and add the rinsing to the sauce to capture every bit of flavor. Adjust spices and heat to suit your family.