For an even richer flavor, consider using homemade tomato purée. If you don't have pork neck bones, substitute with other bone-in pork cuts like spare ribs. Ensure the meatballs are browned well for optimal texture and taste in the final sauce.
Grandma's Old Italian Spaghetti Sauce with Meatballs
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PREP TIME1 hrs 30 mins
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COOK TIME5 hrs 30 mins
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TOTAL TIME7 hrs
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SERVING12 People
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VIEWS25
A timeless classic, this spaghetti sauce is simmered to perfection with tender meatballs, creating a rich, deeply flavored experience that evokes the warmth of an Italian family kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol319 mg
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Fiber5 g
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Protein46 g
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Saturated Fat9 g
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Sodium1437 mg
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Sugar12 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat 2 tablespoons olive oil over medium heat in a large saucepan. Add 3 whole garlic cloves; cook until brown and fragrant, 5 to 8 minutes. Remove garlic cloves; set aside. Add pig’s feet and pork neck bones to the saucepan; cook, turning occasionally, until meat and bones have browned, about 15 minutes.
02
StepReturn garlic cloves to saucepan; stir in 1 ½ cups water and tomato paste. Bring to a boil; add tomato purée. Reduce heat to low; simmer until pig’s feet are tender and mixture begins to thicken, about 3 hours, stirring often from the bottom to prevent burning. Stir in sugar, black pepper, and baking soda; simmer while preparing meatballs.
03
StepSoak torn bread in a bowl with remaining 1 cup water; squeeze excess water from bread. Place bread in a large bowl. Add ground pork, ground veal, ground beef, and 6 beaten eggs; mix thoroughly and form into 24 meatballs about 2 ½-inches in diameter.
04
StepHeat remaining 1 tablespoon olive oil in a large skillet over medium heat, stir in basil and minced garlic; cook about 1 minute. Add meatballs, working in batches, if necessary; season with salt and black pepper. Cook on all sides until brown, about 15 minutes.
05
StepAdd meatballs, oil, basil, and minced garlic to sauce, gently stirring to avoid breaking up meatballs. Add 6 whole hard-boiled eggs; simmer until meatballs are cooked, sauce is thick, and flavors have blended, about 1 ½ hours.
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Hayley Boyle
May 23, 2025A family favorite! Makes plenty for leftovers or to freeze for later.
Lea Harvey
May 8, 2025My family raved about this recipe! It takes time, but it's so worth the effort.
Thora Kiehn
Apr 29, 2025The hard-boiled eggs are a unique touch! They add a nice creaminess to the sauce.
Keyon Stracke
Apr 29, 2025Amazing recipe! It reminded me of my grandmother's sauce. Thank you for sharing!
Manley Leffler
Apr 27, 2025I added a pinch of red pepper flakes for a little kick. It was perfect!
Sheila Leannon
Apr 20, 2025I made this for a Sunday dinner, and it was a huge hit! Everyone asked for seconds.
Cooper Windler
Apr 16, 2025The baking soda is key! It cuts the acidity of the tomatoes perfectly.
Olga Smitham
Mar 28, 2025This sauce is incredible! The depth of flavor is amazing. The meatballs are so tender!
Jovani Streich
Mar 15, 2025I've never made a sauce from scratch before, but this recipe was easy to follow. I will definitely make it again!
Garland Hudson
Mar 14, 2025I substituted beef short ribs for the pork neck bones, and it still came out fantastic.