Meatballs with Red Sauce
Juicy, tender, and smothered in a rich, flavorful tomato sauce, these homemade Meatballs with Red Sauce are the ultimate comfort food. This recipe masterfully combines ground beef and pork with classic Italian-inspired seasonings like garlic, Parmesan, and fresh parsley for perfectly seasoned, melt-in-your-mouth meatballs. A simmering red sauce made with crushed tomatoes, tomato paste, and aromatic herbs creates a hearty, savory base that pairs beautifully with pasta, rice, or crusty bread. With just 20 minutes of prep time, this one-pan dish is an easy weeknight dinner that tastes like a labor of love. Garnish with extra Parmesan and parsley for a restaurant-quality finish that will have everyone coming back for seconds! Keywords: meatballs, red sauce, homemade, Italian-inspired, weeknight dinner, pasta topping.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 120 g Breadcrumbs
- 60 ml Milk
- 1 Egg
- 2 Garlic cloves (minced)
- 50 g Parmesan cheese (grated)
- 15 g Fresh parsley (chopped)
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 800 g Canned crushed tomatoes
- 1 Yellow onion (diced)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Sugar
- 240 ml Water or chicken broth
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, Parmesan cheese, chopped parsley, salt, and black pepper. Mix gently until just combined; do not overmix to avoid tough meatballs.
Roll the mixture into golf-ball-sized meatballs and place them on a plate or baking sheet. You should have about 16-18 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 1-2 minutes per side. They do not need to be fully cooked at this stage. Remove the browned meatballs and set them aside.
In the same skillet, add the diced onion and cook until translucent, about 3-5 minutes. Stir in the tomato paste, dried oregano, and dried basil, cooking for another 1 minute to release their flavors.
Add the crushed tomatoes, sugar, and water (or chicken broth) to the skillet. Stir well to combine and bring to a simmer.
Carefully add the meatballs back into the skillet, making sure they are submerged in the sauce. Reduce the heat to low, cover, and let the meatballs simmer for 25-30 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the meatballs and red sauce over cooked pasta, rice, or with crusty bread. Garnish with extra chopped parsley and grated Parmesan, if desired.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 7873 mg | 342% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 57.7 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1131 mg | 87% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4756 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.
