This recipe presents tender, well-seasoned Italian-style meatballs gently simmered in a rich tomato sauce. The dish is hearty, comforting, and suitable for serving with pasta, crusty bread, or on its own as a satisfying main course.
Why You’ll Love This Recipe
This recipe delivers classic flavors with simple ingredients and reliable techniques. The meatballs remain juicy and flavorful, while the slow-simmered tomato sauce develops depth and richness. It is a versatile dish that works equally well for family dinners, meal preparation, or entertaining guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ground beef
- Ground pork
- Breadcrumbs
- Milk
- Eggs
- Garlic
- Onion
- Fresh parsley
- Grated Parmesan cheese
- Salt
- Black pepper
- Olive oil
- Crushed tomatoes
- Tomato paste
- Dried oregano
- Dried basil
- Red pepper flakes (optional)
Directions
- In a large mixing bowl, combine the breadcrumbs and milk. Allow the mixture to soak for a few minutes until softened.
- Add the ground beef, ground pork, eggs, garlic, onion, parsley, Parmesan cheese, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet or deep pan over medium heat. Brown the meatballs on all sides, working in batches if necessary. Remove and set aside.
- In the same pan, add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Stir well and bring to a gentle simmer.
- Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes, turning occasionally, until the meatballs are cooked through and tender.
- Taste and adjust seasoning as needed before serving.
Servings and Timing
This recipe yields approximately 4 to 6 servings.
Preparation time is about 20 minutes, cooking time is approximately 40 minutes, and total time is around 1 hour.
Variations
You may substitute ground turkey or chicken for a lighter version. Adding ricotta cheese to the meatball mixture will produce a softer texture. For a spicier profile, increase the amount of red pepper flakes or add a small amount of chili paste to the sauce.
Storage/Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. They may also be frozen for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until thoroughly warmed.
FAQs
Can I bake the meatballs instead of frying them?
Yes, the meatballs can be baked at 200°C (400°F) for about 20 minutes before adding them to the sauce.
What type of breadcrumbs work best?
Plain or Italian-style breadcrumbs both work well. Fresh breadcrumbs can also be used.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared up to two days in advance and stored in the refrigerator.
Are these meatballs gluten-free?
They are not gluten-free as written, but gluten-free breadcrumbs can be substituted.
Can I use only one type of meat?
Yes, using only beef or only pork is acceptable, though the combination provides better flavor and texture.
How do I keep meatballs from becoming dry?
Avoid overmixing the meat mixture and ensure adequate moisture from milk and eggs.
Can I add vegetables to the meatballs?
Finely grated zucchini or carrot may be added for additional moisture and nutrition.
What is the best way to serve these meatballs?
They pair well with spaghetti, polenta, mashed potatoes, or crusty bread.
Can I cook the meatballs entirely in the sauce?
Yes, but browning them first enhances flavor and texture.
How do I know when the meatballs are fully cooked?
They should reach an internal temperature of 71°C (160°F) and no longer be pink inside.
Conclusion
Classic Italian meatballs in tomato sauce are a timeless dish that combines simplicity with robust flavor. With minimal preparation and dependable results, this recipe is an excellent addition to any home cook’s repertoire.
PrintClassic Italian Meatballs in Rich Tomato Sauce
Tender, juicy Italian-style meatballs simmered slowly in a rich, flavorful tomato sauce, perfect for serving with pasta or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Halal
Ingredients
- 500 g ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried basil
Instructions
- In a bowl, combine breadcrumbs and milk; let soak for 2 minutes.
- Add ground beef, egg, Parmesan, garlic, parsley, salt, pepper, and oregano. Mix gently until combined.
- Shape the mixture into medium-sized meatballs.
- Heat olive oil in a large pan over medium heat and brown the meatballs on all sides. Remove and set aside.
- In the same pan, sauté onion until soft and translucent.
- Add tomato paste and cook for 1 minute, then add crushed tomatoes, sugar, and basil.
- Return meatballs to the sauce, cover, and simmer on low heat for 30 minutes.
- Serve hot with pasta or bread.
Notes
- Do not overmix the meat to keep meatballs tender.
- You can bake meatballs at 200°C for 15 minutes before adding to sauce.
- Sauce tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg