Frozen Italian Meatballs in Red Sauce

Frozen Italian Meatballs in Red Sauce

Brian CampbellCamfam Cookery
I had a bag of frozen Italian-style meatballs and a departmental luncheon potluck the next day. I used Pam's Meat Sauce as a starter and tweaked it to make a bright, perfect viscosity, and mouthwatering pairing with the store-bought frozen meatballs. Super easy and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course, Sauces
Cuisine American
Servings 20
Calories 279 kcal


  • 1 Saute Pan 12" or larger – optional
  • 1 Slow Cooker – optional
  • 1 Pressure Cooker – optional


  • 4 lbs. frozen meatballs Italian Style
  • 1 onion medium, chopped
  • 1 tbsp Italian Seasoning
  • 28 oz Hunts tomato sauce (1 large can)
  • 28 oz Hunt's Tomatoes, Petite, Diced (1 large can)
  • 10.75 oz Campbell's Condensed Tomato Soup (1 regular can)
  • 6 oz Hunt's Tomato Paste (1 small can) Hunts
  • 2 tbsp garlic minced
  • 1 tbsp soy sauce
  • 1 packet beef bouillon no sodium
  • 3 tbsp cornstarch
  • 1 ¼ cup water (use 1/2 emptied diced tomato can)


  • Put the frozen meatballs in a large saute pan in a single layer (hence the 12" or larger pan) over med-high heat for about 10 minutes.
  • Add all the ingredients except water and cornstarch.
  • Gently stir to combine, cover and reduce heat to medium-low heat.
  • Simmer for 20 minutes.
  • Combine water and cornstarch in a measuring cup (or use one of the large empty tomato cans) and stream into the sauce while gently stirring until it starts to thicken.
  • Cover and simmer on low for another 10 minutes.


* I simmer for about an hour – out of habit.
You can also make this in a slow cooker on low for 8 hours or high for 3 hours.


Calories: 279kcalCarbohydrates: 9gProtein: 17gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 65mgSodium: 450mgPotassium: 634mgFiber: 2gSugar: 5gVitamin A: 418IUVitamin C: 11mgVitamin E: 1mgCalcium: 42mgIron: 2mgZinc: 2mg
Keyword Beef, Sauce
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