Meatballs with Tomato Sauce Chicken or Beef
Elevate weeknight dinners with this hearty recipe for Meatballs with Tomato Sauce using chicken or beef. These tender, flavor-packed meatballs are crafted from a blend of ground meat, Parmesan cheese, fresh parsley, and a touch of garlic, ensuring every bite bursts with savory goodness. Pan-seared for a golden crust and simmered in a rich, homemade tomato sauce infused with oregano and onions, they deliver a comforting depth of flavor. Perfect for pairing with pasta, rice, or warm crusty bread, this versatile dish is easy to prepare and loaded with protein. Whether you opt for chicken or beef, this recipe promises a satisfying meal that's both simple and delicious for the entire family to enjoy.
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Recipe Information
Ingredients
- 500 grams Ground chicken or beef
- 60 grams Breadcrumbs
- 60 ml Milk
- 30 grams Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 large Egg
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 1 medium Yellow onion, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar (optional, to taste)
- 120 ml Water or chicken/beef stock
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
In a mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
To the bowl, add ground chicken or beef, grated Parmesan, minced garlic, egg, chopped parsley, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix to ensure tender meatballs.
Form the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 16-18 meatballs.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Fry the meatballs in batches, turning occasionally, until browned on all sides, about 5-7 minutes. They don’t need to be fully cooked at this point. Transfer the browned meatballs to a plate and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add another tablespoon of olive oil if needed.
Stir in the canned crushed tomatoes, dried oregano, and water or stock. Bring the sauce to a gentle simmer and season with salt, pepper, and sugar, if desired, to balance acidity.
Carefully add the browned meatballs back into the sauce, along with any juices from the plate. Cover the pan with a lid and simmer on low heat for 20 minutes, stirring occasionally to ensure even cooking.
Once the meatballs are cooked through, taste the sauce and adjust seasoning if necessary.
Garnish with fresh basil leaves, if using, and serve hot over pasta, rice, or with warm crusty bread.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 50.0 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 816 mg | 63% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4242 mg | 90% | |
*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.
