Description
These tender, juicy meatballs are cooked in a rich, garlicky tomato sauce with Italian herbs for a truly authentic taste. Perfect served over pasta, with crusty bread, or on their own as an appetizer!
Ingredients
Units
Scale
For the meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for frying)
For the tomato sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- Fresh basil leaves (optional, for garnish)
Instructions
1. Prepare the meatballs
- In a small bowl, soak the breadcrumbs in milk until softened (5 minutes).
- In a large bowl, mix together the ground beef, soaked breadcrumbs, egg, Parmesan, garlic, oregano, basil, red pepper flakes, salt, and pepper until combined.
- Roll the mixture into small balls (about 1–1.5 inches in diameter).
2. Cook the meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs and cook until browned on all sides (5–7 minutes).
- Remove the meatballs from the skillet and set aside. (They don’t need to be fully cooked yet; they’ll finish cooking in the sauce.)
3. Make the tomato sauce
- In the same skillet, add olive oil and sauté the onion until softened (3–4 minutes).
- Add garlic and cook until fragrant (1 minute).
- Pour in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Simmer for 10 minutes.
4. Simmer the meatballs
- Add the browned meatballs back into the sauce.
- Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and tender.
5. Serve
- Garnish with fresh basil and extra Parmesan.
- Serve over pasta, zucchini noodles, mashed potatoes, or in a toasted sub roll for a classic meatball sandwich!
Notes
- Swap ground beef for turkey or chicken for a leaner version.
- Add fresh parsley or chopped spinach to the meatball mixture for extra greens.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.