Meatballs in tomato sauce

Preparation Time:

• Prep: 25 minutes

• Cook: 40 minutes

• Total Time: ~1 hour 5 minutes

• Serving Size: 4-6 servings

• Skill Level: Moderate

• Intensity: Medium (requires some stovetop and oven multitasking)

Introduction

Few meals are as comforting and universally loved as meatballs simmered in a rich, homemade tomato sauce. Whether you’re serving them over spaghetti, tucking them into a hoagie roll for a hearty sandwich, or enjoying them on their own with a side of crusty bread, meatballs in tomato sauce offer a satisfying blend of savory flavors, tender texture, and aromatic herbs.

This recipe walks you through how to make perfect meatballs that are moist on the inside, slightly crisp on the outside, and infused with Italian seasoning. The accompanying tomato sauce is simmered from scratch and layered with garlic, onions, and herbs for a deep, robust flavor that perfectly complements the meatballs.

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Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (80/20 for best flavor)

• 1/2 lb (225g) ground pork (adds richness and tenderness)

• 1/2 cup fresh breadcrumbs (or store-bought)

• 1/4 cup milk

• 1 large egg

• 1/4 cup grated Parmesan cheese

• 2 garlic cloves, minced

• 1 small onion, finely chopped or grated

• 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried)

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp crushed red pepper flakes (optional)

• 1–2 tbsp olive oil for frying

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (28 oz / 800g) crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp sugar (optional, to balance acidity)

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• A few fresh basil leaves (optional, for garnish)

• Water or broth (as needed to thin sauce)

Preparation Steps

Step 1: Prepare the Breadcrumb Mixture

Start by soaking the breadcrumbs in milk in a small bowl. Let them sit for about 5 minutes. This ensures the breadcrumbs absorb the liquid and add moisture to the meatballs, preventing them from becoming dry.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the soaked breadcrumbs, ground beef, ground pork, Parmesan cheese, minced garlic, chopped onion, egg, parsley, oregano, salt, pepper, and red pepper flakes if using.

Use clean hands or a large spoon to gently mix until everything is just combined. Be careful not to overwork the mixture — that can make the meatballs tough.

Step 3: Form the Meatballs

Roll the mixture into balls, about the size of a golf ball (approximately 1.5 inches in diameter). You should end up with around 18-20 meatballs, depending on the size.

Step 4: Brown the Meatballs

Heat 1–2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Brown the meatballs in batches, turning them to brown all sides. You don’t need to cook them all the way through — just sear the outsides to develop flavor. Once browned, transfer them to a plate lined with paper towels.

Making the Tomato Sauce

Step 5: Sauté the Aromatics

In the same pan (wipe out excess grease if necessary), heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5–6 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.

Step 6: Build the Sauce

Stir in the tomato paste and let it cook for about 1 minute to deepen its flavor. Then pour in the crushed tomatoes. Add the basil, oregano, sugar (if using), salt, and pepper. Stir to combine.

Let the sauce come to a simmer, then reduce the heat to low and let it cook uncovered for about 10 minutes. Stir occasionally to prevent sticking.

Step 7: Simmer the Meatballs

Gently place the browned meatballs into the tomato sauce. Spoon some sauce over the top of each meatball.

Cover the pan and let the meatballs simmer in the sauce for 25–30 minutes on low heat, until cooked through (internal temperature should be 160°F or 71°C) and the sauce is thickened and flavorful.

Serving Suggestions

Here are a few delicious ways to enjoy your meatballs in tomato sauce:

• Over Pasta: Serve over spaghetti, penne, or rigatoni for a classic Italian-American dish.

• In a Sub Sandwich: Pile meatballs and sauce into a crusty hoagie roll, top with mozzarella, and broil until melted.

• With Polenta: Creamy polenta makes an excellent base for these rich meatballs.

• As a Party Appetizer: Serve with toothpicks in a slow cooker, perfect for gatherings.

Finish with a sprinkle of fresh basil or Parmesan cheese, and serve with a side of garlic bread or salad.

Cooking Intensity and Tips

• Difficulty: Moderate – This recipe involves multiple components (browning, sauce-making, and simmering), but no complex techniques.

• Time Management Tip: You can prepare the meatballs a day ahead and refrigerate them. You can also freeze uncooked or cooked meatballs for future use.

• Make it Lighter: Substitute ground turkey or chicken and use low-fat cheese for a healthier option.

• Make it Richer: Use all beef or a mix of veal, pork, and beef (a traditional Italian combo) for extra tenderness.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze meatballs (with or without sauce) for up to 3 months. Thaw overnight in the fridge before reheating.

• To Reheat: Warm on the stovetop over medium heat until heated through. Add a splash of water or broth to loosen the sauce if needed.

Nutrition Information (Per Serving – approx. 1/6 of recipe)

Note: Nutritional values may vary based on ingredient brands and portion sizes.