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  • 2 tablespoons olive oil
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 7 large juicy tomatoes, crushed
  • 1 dash each: sugar, salt and pepper
  • 2 tablespoons sherry vinegar
  • 3 garlic cloves, crushed
  • 1 pound ground sirloin
  • 1 pound lean ground beef
  • 4 slices white bread
  • 1/2 cup milk
  • 1 -- egg
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh parsley, chopped
  • -- Salt and pepper


  1. To prepare the sauce, heat oil in a Dutch oven or large saucepan. Add carrots and onion; saute until browned, about 10 minutes. Add crushed tomatoes, sugar, salt and pepper. Simmer 2 hours or until sauce is thickened. Add vinegar and garlic.
  2. To prepare the meatballs, combine all ingredients in a large bowl. Mix well with hands. Shape into about 24 meatballs. Cook meatballs in a large nonstick skillet until browned. Ladle some sauce into skillet, and stir scraping up the browned bits. Add meatballs to sauce. Serve over spaghetti with freshly grated cheese.

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The recipe was originally published as Fresh Tomato Sauce with Feta Beef Meatballs on

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