Canned Meatballs
Transform weeknight dinners with this delectable recipe for Canned Meatballs, a hearty and flavorful meal preserved for ultimate convenience. Featuring a savory mix of ground beef and pork, these tender meatballs are packed with Parmesan, fresh parsley, and aromatic garlic for an irresistible bite. Simmered in a rich tomato sauce made from crushed tomatoes, tomato paste, and a hint of white vinegar, this dish balances bold flavors with a satisfying tang. Perfectly suited for home canning, these meatballs are preserved using a boiling water bath, ensuring a long shelf life and a ready-to-serve meal at your fingertips. Ideal for pasta night, hearty subs, or even solo with crusty bread, this recipe combines old-world flavors and modern meal prep, saving you time without sacrificing taste.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 50 g Parmesan cheese (grated)
- 2 large Eggs
- 3 cloves Garlic (minced)
- 2 tbsp Parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (ground)
- 2 tbsp Olive oil
- 800 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 medium Onion (diced)
- 2 Bay leaves
- 200 ml Water
- 2 tbsp White vinegar
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
Using clean hands, shape the mixture into small, even-sized meatballs (about 1.5 inches in diameter). Set them aside on a tray.
Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches, turning occasionally until browned on all sides but not cooked through. Remove the meatballs and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add canned crushed tomatoes, tomato paste, water, bay leaves, and white vinegar, stirring to combine.
Bring the sauce to a simmer and cook for 10 minutes to allow the flavors to meld together.
Carefully transfer the browned meatballs to the sauce, ensuring they are fully submerged. Simmer the meatballs in the sauce for 30-40 minutes over low heat until they are fully cooked through.
Sterilize glass jars and lids by boiling them in water for 10 minutes, then let them air-dry completely on a clean towel.
Fill the sterilized jars with the cooked meatballs and sauce, leaving about 1 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth and screw on the lids until just finger-tight.
Process the jars in a boiling water canner for 90 minutes (adjusting for altitude if necessary). Ensure the jars are completely covered with water during processing.
Carefully remove jars from the canner and let them cool on a towel-lined counter for 12-24 hours. Check that the lids have sealed properly (the lids should not pop when pressed).
Store the canned meatballs in a cool, dark place for up to 1 year. Serve as desired by reheating the meatballs in their sauce on the stovetop.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
