I was inspired by my the American Classic recipe for Meatloaf and decided to see if I could use it to make a traditional meatball and sauce recipe and it worked!
See blog for full recipe and details:
My advice would be to make both at the same time and just double up the ingredients. You can always freeze the meatballs and sauce separately to have later in the week.
The only difference in this recipe versus is the Meatloaf is that i held the sauce back before cooking and added a can of chopped tomatoes. I simmered it for 10 minutes to make the sauce thicker. I browned the meatballs in some oil to cook them through and served the whole lot together with spaghetti and a sprinkling of cheddar cheese.
Excellent double recipe!