Soy-Free Classic Meatballs in Tomato Sauce
Savor the comforting flavors of homemade 'Soy-Free Classic Meatballs in Tomato Sauce,' a wholesome dinner option perfect for weeknight meals or special occasions. Crafted with tender ground beef, fragrant garlic, and fresh parsley, these meatballs are elevated with a touch of Parmesan cheese, ensuring every bite is rich and savory. Skip the soy and enjoy a clean, authentic recipe where breadcrumbs soaked in milk keep the meatballs juicy and delicate. Combined with a dried herb-infused tomato sauce, this dish is simmered to perfection, delivering bold flavors and a hearty texture. Serve over al dente spaghetti or pair with crusty bread to make this Italian-inspired favorite a hit at your table. Whether you're cooking for family or entertaining guests, this soy-free crowd-pleaser is bound to impress!
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Recipe Information
Ingredients
- 500 grams ground beef
- 100 grams breadcrumbs
- 60 ml milk
- 1 large egg
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 50 grams, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
In a small bowl, combine breadcrumbs and milk. Let them sit for about 5 minutes until the breadcrumbs thoroughly soak up the milk.
In a large mixing bowl, add the ground beef, soaked breadcrumbs, egg, chopped onion, minced garlic, grated parmesan cheese, chopped parsley, salt, and black pepper.
Mix all the ingredients together until well combined, but avoid over-mixing to ensure the meatballs remain tender.
Shape the meat mixture into small, round meatballs, about 1.5 inches in diameter. You should have around 16 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, avoiding overcrowding the pan. Cook each batch for about 5-7 minutes, turning occasionally until they are browned all over.
Once browned, remove the meatballs from the skillet and set aside on a plate.
In the same skillet, add the canned crushed tomatoes, dried oregano, and dried basil. Stir well, scraping up any brown bits from the pan to add flavor to the sauce.
Bring the sauce to a gentle simmer, then add the browned meatballs back into the skillet. Ensure they are covered with sauce.
Let the meatballs simmer in the tomato sauce for about 20-25 minutes, occasionally stirring gently, until the meatballs are cooked through and the sauce is thickened.
Serve hot over spaghetti or with crusty bread, garnished with additional parsley and parmesan if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 49.0 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 936 mg | 72% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4326 mg | 92% | |
*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.
