Herb and Onion Meatballs in Tomato Sauce
Savor the comforting flavors of these Herb and Onion Meatballs in Tomato Sauce, a hearty and aromatic dish that’s perfect for weeknight dinners or special gatherings. Juicy, tender meatballs are infused with the freshness of parsley and thyme, combined with finely chopped onion and garlic for a burst of savory goodness. They’re seared to golden perfection before simmering in a rich, slow-cooked tomato sauce, made with crushed tomatoes, a touch of tomato paste, and fragrant hints of oregano and bay leaf. This easy-to-follow recipe comes together in just an hour and serves four, making it a versatile and crowd-pleasing option. Pair these luscious meatballs with pasta, rice, or crusty bread to soak up every drop of that flavorful sauce. It’s comfort food at its finest, packed with fresh herbs and bold flavors that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 60 grams bread crumbs
- 60 milliliters milk
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 grams crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 240 milliliters chicken or beef stock
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 whole bay leaf
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
In a large mixing bowl, combine the bread crumbs and milk. Let sit for 5 minutes until the milk is absorbed.
Add the ground beef, chopped onion, minced garlic, egg, parsley, thyme, salt, and black pepper to the bowl. Mix until just combined. Be careful not to overmix as this can make the meatballs tough.
Using your hands, shape the mixture into evenly-sized meatballs, about the size of a golf ball. You should get around 16 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them until browned on all sides (about 6–8 minutes per batch). Remove the browned meatballs and set them aside on a plate.
In the same skillet, add the tomato paste and cook for 1–2 minutes to bring out its flavor. Then, stir in the crushed tomatoes, chicken or beef stock, oregano, sugar, and bay leaf. Simmer for 5 minutes to allow the flavors to meld.
Gently place the browned meatballs back into the skillet with the tomato sauce. Cover and simmer over low heat for 25 minutes, occasionally stirring gently to prevent sticking.
Remove the bay leaf. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh basil leaves, if desired, and serve hot. These meatballs pair wonderfully with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 38.0 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3057 mg | 65% | |
*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.
