Tuscan Meatballs
Savor the rustic flavors of Italy with these tender and juicy Tuscan Meatballs, a hearty dish brimming with authentic Mediterranean charm. Made with a delectable blend of ground beef and pork, these meatballs are enriched with Parmesan cheese, fresh parsley, and a touch of oregano for a perfectly seasoned bite. Simmered in a rich, garlicky tomato sauce infused with basil and a hint of red chili flakes, they offer a comforting balance of savory and tangy notes. Whether served over al dente pasta, paired with crusty bread, or nestled alongside a crisp green salad, this classic Tuscan recipe is perfect for weeknight dinners or family gatherings. With its simple ingredients, flavorful cooking techniques, and irresistible aroma, these Tuscan Meatballs will transport your taste buds straight to the heart of Italy.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 50 grams Parmesan cheese
- 3 Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoon Dried thyme
- 1 small White onion, finely chopped
Instructions
In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, Parmesan cheese, 2 cloves of minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into golf ball-sized meatballs, about 2 tablespoons each. Set aside on a plate.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches and cook for 2-3 minutes per side, until browned all over. Remove and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the remaining minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, dried thyme, red chili flakes (if using), and a pinch of salt. Stir to combine and bring to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 20 minutes, stirring occasionally to ensure they are evenly covered in sauce.
Stir in fresh basil leaves during the last 5 minutes of cooking.
Serve the Tuscan meatballs hot over pasta, with crusty bread, or alongside a green salad. Garnish with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 40.8 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 939 mg | 72% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3651 mg | 78% | |
*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.
