Old Style Sunday Meatballs
Transport your taste buds back to a family kitchen with these hearty and flavorful Old Style Sunday Meatballs. This classic recipe combines a perfect blend of ground beef and pork for a tender yet robust bite, enriched with Parmesan cheese, fresh parsley, and aromatic garlic. Each meatball is gently browned for a golden crust before simmering in a rich tomato sauce infused with onions, oregano, and a touch of sweetness. The breadcrumb and milk mixture ensures the meatballs are melt-in-your-mouth soft, making them ideal for pairing with al dente spaghetti or crusty bread. Slow-cooked to perfection, these savory meatballs bring nostalgic comfort to the table, perfect for a cozy Sunday dinner or any day you crave a home-cooked Italian meal.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 2 pieces large eggs
- 0.25 cup fresh parsley (finely chopped)
- 4 pieces garlic cloves (minced)
- 1.5 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 28 oz canned crushed tomatoes
- 1 medium yellow onion (finely chopped)
- 1 tsp dried oregano
- 1 tsp sugar
Instructions
In a small mixing bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes to soften.
In a large bowl, mix the ground beef, ground pork, soaked breadcrumbs, Parmesan cheese, eggs, parsley, half of the minced garlic, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
Shape the meat mixture into golf ball-sized meatballs and place them on a tray or plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until golden on all sides (about 6-8 minutes per batch). Transfer the browned meatballs to a plate and set aside.
In the same skillet, add 1 tablespoon of olive oil and cook the chopped onion over medium heat until softened, about 5 minutes.
Add the remaining minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the crushed tomatoes, oregano, sugar, and a pinch of salt. Bring the sauce to a simmer, stirring occasionally.
Gently add the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and reduce the heat to low.
Simmer the meatballs in the sauce for 60 minutes, stirring occasionally, to allow the flavors to meld together.
Serve the meatballs and sauce over spaghetti, fresh crusty bread, or enjoy them on their own. Garnish with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 55.9 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1262 mg | 97% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4845 mg | 103% | |
*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.
