Description
Tender, juicy beef meatballs simmered in a rich, flavorful tomato sauce. This comforting dish is perfect served with pasta, over rice, or on its own with crusty bread to soak up all the delicious sauce.
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (preferably 80/20 for the best flavor)
- 1/2 cup breadcrumbs (preferably plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1 can (14 oz/400g) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Use your hands or a spoon to mix the ingredients together until well combined. Be careful not to overwork the mixture, as this can lead to dense meatballs.
Once the mixture is well mixed, use a spoon or your hands to form the meat mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20-24 meatballs, depending on the size you make them.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 5-7 minutes. They do not need to be cooked through at this point, as they will finish cooking in the sauce.
Once the meatballs are browned, remove them from the skillet and set them aside on a plate. Continue browning the remaining meatballs, adding more oil to the pan if necessary.
In the same skillet, add 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until the onion is soft and translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Next, add the crushed tomatoes and diced tomatoes to the skillet. Stir to combine. Season the sauce with dried oregano, dried basil, salt, pepper, and sugar (if using). Bring the sauce to a simmer and cook for about 5-10 minutes, allowing the flavors to meld together.
Once the sauce has simmered, gently add the browned meatballs back into the skillet with the tomato sauce. Spoon some sauce over the meatballs to ensure they are coated. Cover the skillet with a lid and let the meatballs simmer in the sauce for 25-30 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C). Stir occasionally to ensure the meatballs don’t stick to the bottom of the pan.
Once the meatballs are cooked through, remove the skillet from the heat. Garnish the dish with fresh basil leaves for a burst of color and flavor. Serve the beef meatballs in tomato sauce over your favorite pasta, with a side of garlic bread, or in a sandwich roll for a delicious meatball sub.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 10-12g
- Protein: 25-30g