There’s a quiet kind of magic in freezing a big batch of homemade meatball sauce—knowing that on a chaotic Tuesday night, “dinner” can mean thaw, dump, and walk away, then come home to the rich, herb-scented aroma of a true Italian-American Sunday sauce, even if it’s just you and leftovers.
This recipe is designed for freezer-to-slow-cooker ease, using classic flavors (sweet tomatoes, garlic, onion, basil) and tender, savory meatballs—scaled to fill 3–4 freezer bags so you’re covered for weeks. It’s the kind of meal that says, “I’ve got you,” to your future self.
Why You’ll Love This Recipe
🍝 One big batch = 3–4 ready-to-go dinners
⏱️ 2 hours active time → weeks of hands-off meals
💛 Rich, authentic flavor—no jarred sauce needed
💸 Costs less than takeout (about $1.50–$2 per serving)
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 10–12 servings | Fills 3–4 quart-size freezer bags)
For the Meatballs:
1½ lbs (680g) ground beef (85/15)
1 lb (454g) ground pork (or all beef)
1 cup plain breadcrumbs (or GF panko)
½ cup grated Parmesan
2 large eggs, beaten
¼ cup fresh parsley, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1½ tsp salt
½ tsp black pepper
For the Sauce:
2 tbsp olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
2 (28 oz) cans crushed tomatoes (San Marzano preferred)
1 (15 oz) can tomato sauce
¼ cup fresh basil, chopped (or 1 tbsp dried)
1 tsp dried oregano
1 tbsp sugar (balances acidity—optional but recommended)
1½ tsp salt
½ tsp black pepper
Optional:
Grated carrot (½ cup, for natural sweetness)
Red wine (½ cup, for depth—simmer 5 mins before adding tomatoes)
💡 Pro Tips:
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