Ketchup and Mustard Meatballs

Here are some meatballs and sauce perfect for any night of the week!

Mom’s Simply Fantastic Sauce


  1. 2 cans fire roasted tomatoes (Mom actually likes San Marzano tomatoes)
  2. 1 tbsp. chopped garlic
  3. 1 tbsp. sugar
  4. 1 tbsp. olive oil
  5. 2 tbsp. tomato paste
  6. one half of an onion, chopped into fine pieces
  7. 3 tbsp. chopped basil (or 1 tbsp. dried)
  8. salt and pepper to season
  9. 2 tbsp. pasta water (added at the end)


  1. Combine all ingredients (except pasta water) in a large roasting pan.
  2. Roast at 375 degrees for at least one hour.
  3. Add 2 tbsp. pasta water at end to thicken.
  4. This will give a chunky sauce.  Pulse with a blender or hand mixer if you want a smoother sauce.
  5. Serve over pasta and meatballs.

Ketchup and Mustard Meatballs


  1. 1.25 pounds ground meat (I used a beef and pork mix)
  2. one third cup gluten free bread crumbs
  3. 1 egg (or equivalent)
  4. 2 tbsp. chopped dried parsley
  5. 1 tbsp. ketchup
  6. 1 tbsp. dijon mustard
  7. salt and pepper to taste


  1. Combine all ingredients in a large bowl.  Mix together with hands.
  2. Using small pieces of mixture, roll into bite sized balls.
  3. Place balls into a pyrex dish, leaving space in between each ball.  About 11-13 will fit.
  4. Microwave on high 5-6 minutes, until cooked through. (This eliminates frying… or you can cook them in the sauce, or on a baking sheet)
  5. Repeat until all mixture is used up.
  6. Serve with Mom’s Sauce and gluten free pasta.

Happy Allergy Free Eating!



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