Tomato Glazed Meatballs
Juicy, tender, and bursting with flavor, these Tomato Glazed Meatballs are the ultimate comfort food your family will love! A savory blend of ground beef and pork is combined with fresh parsley, garlic, breadcrumbs soaked in milk, and just the right amount of seasoning to create perfectly moist meatballs. What sets this recipe apart is the irresistible tomato glaze—a tangy-sweet mixture of tomato paste, brown sugar, apple cider vinegar, and dried oregano simmered to perfection. Oven-baked for a healthier twist, these meatballs are then coated in the luscious glaze and simmered briefly to soak up every drop of flavor. Ready in just 45 minutes, this dish is perfect for weeknight dinners or meal prep. Serve them with your choice of mashed potatoes, rice, or crusty bread for a versatile meal that’ll have everyone asking for seconds. Perfectly easy, hearty, and packed with bold, tangy flavors, these Tomato Glazed Meatballs are an instant classic!
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 large Yellow onion, finely diced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Tomato paste
- 1.5 tbsp Brown sugar
- 1 tbsp Apple cider vinegar
- 0.25 cup Water
- 0.5 tsp Dried oregano
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to soak up the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, diced onion, parsley, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Using your hands or a small scoop, shape the mixture into meatballs about 1.5 inches in diameter. You should end up with approximately 16-18 meatballs.
Place the meatballs on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 20 minutes, or until they are cooked through and lightly browned.
Meanwhile, prepare the tomato glaze. In a medium skillet, heat the olive oil over medium heat. Add the tomato paste and cook, stirring, for 1-2 minutes to deepen its flavor.
Stir in the brown sugar, apple cider vinegar, water, and dried oregano. Simmer the glaze for 3-5 minutes, stirring often, until it thickens slightly.
Once the meatballs are baked, transfer them to the skillet with the tomato glaze. Gently toss the meatballs to coat them evenly in the glaze.
Allow the meatballs to simmer in the glaze for an additional 3 minutes over low heat to absorb the flavors.
Serve the tomato glazed meatballs hot, garnished with additional parsley if desired. They pair beautifully with mashed potatoes, rice, or crusty bread!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 30.5 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2056 mg | 44% | |
*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.
