Ingredients
-
4 tablespoons oil (or as needed)
-
1 medium onion, chopped
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
6 garlic cloves, finely chopped
-
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
-
2 (14 ounce) cans tomato sauce
-
1 (10 ounce) can tomato soup, undiluted (Campbell's is best to use)
-
1/2 cup water
-
1 tablespoon Worcestershire sauce
-
2 tablespoons cider vinegar
-
1/4-1/3 cup brown sugar (or to taste)
-
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
-
fresh ground black pepper (to taste)
-
-
1 1/2 lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
Instructions
- For the meatballs; mix the ground beef with ingredients stated in the recipe.
- Mix in 1-1/2 cups instant uncooked rice.
- Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
- For the sauce; in a pot heat oil over medium-high heat.
- Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
- Add in garlic and chili flakes; cook stirring for 2-3 minutes.
- Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
- Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
- Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
- Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.