Cherry Tomato Meatballs
Transform your weeknight dinners with these irresistibly juicy Cherry Tomato Meatballs, a comforting dish that combines tender beef and pork meatballs with a vibrant cherry tomato sauce. Infused with garlic, fresh parsley, and Parmesan cheese, the meatballs are oven-roasted to perfection for a golden, flavorful crust. The skillet-simmered sauce, made with sweet cherry tomatoes, balsamic vinegar, and aromatic oregano, is effortlessly rich and tangy. Finished with fresh basil leaves for a burst of herbaceous freshness, these meatballs are perfect for pairing with pasta, crusty bread, or enjoying on their own. Ready in just 50 minutes, this one-pan wonder is both easy to make and bursting with fresh Italian-inspired flavors!
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Recipe Information
Ingredients
- 500 grams Ground beef (80/20)
- 250 grams Ground pork
- 100 grams Bread crumbs
- 60 milliliters Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 400 grams Cherry tomatoes
- 1 medium Red onion, thinly sliced
- 1 teaspoon Dried oregano
- 1 tablespoon Balsamic vinegar
- 6 leaves Fresh basil, for garnish
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, soak the bread crumbs in milk for about 2-3 minutes until they soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked bread crumbs, egg, minced garlic, parsley, Parmesan cheese, salt, and black pepper. Mix everything thoroughly with your hands until well combined.
Roll the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the meatballs and roast them in the oven for 15 minutes.
While the meatballs cook, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced red onion to the skillet and sauté for 3-4 minutes until softened.
Add the cherry tomatoes, dried oregano, and balsamic vinegar to the skillet. Stir well and cook for 6-8 minutes, gently pressing the tomatoes with the back of a spoon to release their juices.
Remove the meatballs from the oven and transfer them into the skillet with the cherry tomato sauce. Gently toss to coat the meatballs in the sauce, then simmer for an additional 5 minutes.
Serve the cherry tomato meatballs hot, garnished with fresh basil leaves. Pair with pasta, crusty bread, or enjoy them as is!
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 28.7 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1118 mg | 86% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2849 mg | 61% | |
*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.
