Pure Flavor® Nona’s Recipe – Meatballs and Sauce




  • 11 lb. box of Pure Flavor® Roma on the Vine tomatoes
  • 4 canned roma tomatoes (but put them in processor first)
  • 1 whole heads of garlic
  • 5 large onions
  • 5 fresh celery stalks
  • 2 packages fresh basil
  • 5 lb.pork roast or round beef roast
  • Salt and pepper for taste
  • 1 lb. Ground beef or pork (optional)


  • If using a ground beef and/or pork roast, brown the meat/roast first in a big pot (preferably pot with a double bottom on it so it won’t burn) with olive oil – preheat the olive oil on medium and add salt and pepper to the roast – rub it in – then put roast in preheated oil – let each side brown for 4 to 5 minutes – take out roast
  •  Return roast back into pot and allow it to sit for 5 minutes.
  • Chop fresh garlic and onion in processor until desired. Place in pot to brown – don’t burn (it will taste bitter).
  • Once the garlic and onion are browned, you can add ground beef & pork to the mix until it is browned as well. Place the roast back into the pot.
  • Add crushed tomatoes and canned tomatoes and stir.  Add celery stocks, salt and pepper to taste. (Don’t add too much salt – let cook for a while and then re-taste for salt – you can always add salt after
  • Let it simmer on medium for 2 to 3 hours, stirring constantly with lid partially on.  Don’t put heat too high or else the bottom will burn and you will taste it in the sauce.



  • 1lb ground veal or lean ground beef
  • 1lb ground lean pork
  • 3 cloves of garlic, 1 or 2 medium onion and fresh basil leaves chopped in food processor together
  • 1 cup Italian bread crumbs
  • 2 eggs
  • Salt, pepper
  • Fresh basil, chopped
  • Sugar
  • Additional desired seasoning (optional)


  • Mix garlic, onion, and basil blend with bread crumbs, eggs, salt, and pepper in a large bowl. Mixture should be firm & moist but not sticky. If sticky, add some water to mix. Put in fridge for ½ hour. If mixture is too loose, add some more breadcrumbs.
  • Roll meat into balls and set aside.
  • Preheat large frying pan on medium heat with oil, tomato sauce in it and place meatballs in it. Cook until light brown all around – turn once or twice
  • Place meatballs into sauce and stir gently.
  • Add chopped basil on top of the mix.
  • Allow the mix to cook for at least ½ hour while stirring every few minutes. After ½ hour, take out the meatballs – you don’t want to overcook them.
  • **At this time, put in 4 or 5 tablespoons (add more if you want sweeter-sugar takes out acidic of tomato) of sugar and stir. Make sure to keeping stirring because sugar will burn on the bottom. Add salt for taste.

Note: Total cooking time is 3 to 4 hours on medium heat (sauce should not be watery – if it is, raise temperature a little and keep cooking and stirring until thickened.) You can either jar them or put them in a freezer – If you just keep it in the fridge, it will be good for about a week or so.


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