Italian Meatballs in Tomato Sauce
Delight your taste buds with these classic Italian Meatballs in Tomato Sauce, a hearty and flavor-packed dish perfect for family dinners or cozy nights in. Made with a luscious blend of ground beef and pork, these meatballs are infused with Parmesan cheese, fresh parsley, and a hint of garlic, ensuring each bite bursts with authentic Italian flavor. The tender meatballs are simmered to perfection in a robust tomato sauce crafted from crushed tomatoes, aromatic herbs like oregano and basil, and a touch of tomato paste for added depth. Browned to perfection before simmering, the meatballs stay juicy while soaking up the rich, slow-cooked sauce. Serve over a bed of spaghetti or with warm, crusty bread for a comforting meal that’s straight out of Nonna’s kitchen. Ideal for meal prep or entertaining guests, this recipe is a true celebration of Italian comfort food!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 120 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 50 g Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 800 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 medium Yellow onion, finely diced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Sugar (optional, for balancing acidity)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, Parmesan cheese, 2 cloves of minced garlic, parsley, salt, and black pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into meatballs about 1.5 inches in diameter. This should yield approximately 16-18 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and cook for 2-3 minutes on each side, until browned all over. The meatballs do not need to be fully cooked at this stage. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the remaining minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and stir well to combine.
Pour in the crushed tomatoes and add the dried oregano, dried basil, crushed red pepper flakes (if using), and sugar (if using). Stir to combine and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover with a lid and allow the meatballs to simmer in the sauce for 20-25 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with additional salt or pepper as needed.
Serve the meatballs and sauce over cooked spaghetti or alongside crusty bread. Garnish with additional Parmesan cheese and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 6792 mg | 295% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 55.7 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1131 mg | 87% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4734 mg | 101% | |
*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.
