Description
This Easy Italian Meatballs with Tomato Sauce recipe delivers juicy, tender meatballs simmered in a rich, savory tomato sauce infused with classic Italian herbs. Perfect for a quick family dinner or a comforting meal to impress guests, it combines authentic flavors with simple preparation and versatile serving options.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup bread crumbs (use gluten-free if needed)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- Salt, to taste
- Black pepper, to taste
Tomato Sauce Ingredients
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 28 oz crushed San Marzano tomatoes (or high-quality canned plum tomatoes)
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp fresh oregano, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: Pinch of red pepper flakes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef and pork with bread crumbs, grated Parmesan cheese, minced garlic, finely chopped onion, beaten egg, salt, and black pepper. Mix gently but thoroughly until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding. Brown them on all sides for 5 to 7 minutes to develop a flavorful crust.
- Make the Tomato Sauce: In the same skillet, add chopped onions and minced garlic. Sauté until fragrant and translucent. Pour in the crushed San Marzano tomatoes, then add fresh basil, oregano, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 15 minutes to concentrate the flavors.
- Simmer Meatballs in Sauce: Carefully add the browned meatballs back into the sauce. Cover and cook on low heat for 20 to 25 minutes, allowing the meatballs to soak up the sauce and cook through completely.
- Serve and Enjoy: Serve the meatballs hot, garnished with freshly chopped parsley or basil and extra grated Parmesan, if desired. Pair with pasta, vegetables, or enjoy in sandwiches.
Notes
- Don’t overmix the meat mixture to keep meatballs tender.
- Make uniform meatballs to ensure even cooking.
- Use quality San Marzano or canned plum tomatoes for best sauce flavor.
- Simmer sauce and meatballs gently to allow flavors to meld and prevent drying out.
- Let meatballs rest a few minutes after cooking to lock in juices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Pan-frying and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 3 meatballs with sauce)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg