Meatballs in Tomato Gravy
Indulge in the comforting flavors of homemade Meatballs in Tomato Gravy, a hearty and versatile dish perfect for weeknight dinners or special occasions. Tender, juicy meatballs made with a savory blend of ground beef (or a beef and pork mix), Parmesan cheese, and aromatic herbs are gently simmered in a rich tomato gravy infused with garlic, onions, and a hint of sweetness. The dish is elevated with a splash of broth and a touch of bay leaf for depth, making it a true flavor-packed classic. Serve these delectable meatballs over pasta, creamy mashed potatoes, or fluffy rice, and don’t forget to garnish with fresh parsley for a bright, herbaceous touch. Easy to make yet irresistibly delicious, this recipe will become a beloved staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 500 g ground beef (or half beef, half pork)
- 75 g breadcrumbs
- 60 ml milk
- 50 g grated Parmesan cheese
- 1 large egg
- 2 pieces garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 tbsp tomato paste
- 400 g canned crushed tomatoes
- 250 ml chicken or beef broth
- 1 tsp sugar
- 1 piece bay leaf
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, milk, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper.
Mix the ingredients gently with your hands until just combined. Do not overwork the mixture as it can make the meatballs tough.
Form the meat mixture into evenly sized balls (about the size of a golf ball) and place them on a tray or plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs for about 2–3 minutes on each side until browned. Remove the meatballs and set them aside.
In the same pan, add the chopped onion and sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for an additional minute to enhance its flavor.
Add the canned crushed tomatoes, chicken or beef broth, sugar, and bay leaf to the pan. Stir to combine and bring the mixture to a simmer.
Return the browned meatballs to the skillet, nestling them into the tomato gravy. Cover the pan with a lid and let the meatballs simmer gently for 20–25 minutes, stirring occasionally and ensuring the meatballs are coated in the gravy.
Taste the gravy and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf before serving. Garnish with fresh parsley, if desired, and serve hot over pasta, rice, or mashed potatoes.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 755 mg | 16% | |
*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.
