Meatballs in Garlic Tomato and Mint Sauce
Transform your dinner into a showstopper with these irresistibly juicy Meatballs in Garlic Tomato and Mint Sauce! This recipe combines the rich flavors of tender beef and pork meatballs with a slow-simmered tomato sauce, infused with fragrant garlic, a touch of sweetness, and fresh mint for a surprising twist. Hints of Parmesan and parsley elevate the meatballs, while a quick browning technique locks in their succulence. The final flourish of fresh mint leaves adds a burst of herbal brightness that pairs beautifully with the robust tomato base. Perfect served over pasta, rice, or alongside crusty bread, this hearty and comforting dish is a must-try for an elevated weeknight dinner or a special occasion meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 6 whole Garlic cloves
- 15 g Fresh mint leaves
- 15 g Fresh parsley
- 40 g Parmesan cheese, grated
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 800 g Crushed tomatoes
- 240 ml Vegetable broth
- 0.5 tsp Sugar
- 0.25 tsp Chili flakes (optional)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, 2 minced garlic cloves, chopped parsley, grated Parmesan cheese, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly but gently with your hands until well combined, taking care not to overmix.
Form the meat mixture into small, uniform meatballs, approximately 1.5 inches in diameter, and place them on a tray or plate.
In a large skillet or sauté pan, heat 2 tbsp of olive oil over medium heat. Brown the meatballs in batches, turning gently to brown on all sides, about 2-3 minutes per side. Remove the browned meatballs and set aside on a plate.
In the same skillet, add the remaining 1 tbsp of olive oil. Mince and sauté 4 garlic cloves until fragrant, about 1 minute.
Stir in the crushed tomatoes, vegetable broth, sugar, remaining 0.5 tsp salt, 0.5 tsp black pepper, and chili flakes (if using). Bring the sauce to a gentle simmer.
Return the browned meatballs to the skillet, nestling them into the sauce. Cover with a lid and simmer gently over low heat for 25-30 minutes, occasionally stirring and spooning the sauce over the meatballs.
Finely chop the fresh mint leaves and stir them into the sauce during the last 5 minutes of cooking for a fresh, aromatic finish.
Serve hot, garnished with additional fresh mint or parsley if desired. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 7097 mg | 309% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 40.4 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 979 mg | 75% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3793 mg | 81% | |
*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.
