Ah, Meatballs in Tomato Sauce—a classic comfort dish perfect over pasta, rice, or even on their own. Here’s a tried-and-true recipe:
Meatballs in Tomato Sauce
Ingredients (makes ~20 meatballs)
For the meatballs:
- 500 g (1 lb) ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- Salt and pepper, to taste
For the tomato sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g / 14 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare the meatballs:
- In a large bowl, combine all meatball ingredients.
- Mix gently until just combined (avoid overmixing).
- Shape into small balls, about 1–1.5 inches in diameter.
- Cook the meatballs:
- Heat a skillet with 1–2 tbsp olive oil over medium heat.
- Brown meatballs on all sides (they don’t need to cook through completely as they’ll finish in the sauce).
- Remove meatballs and set aside.
- Make the tomato sauce:
- In the same skillet, sauté onion and garlic until soft.
- Add crushed tomatoes, oregano, salt, pepper, and sugar. Simmer for 5 minutes.
- Simmer meatballs in sauce:
- Return meatballs to the sauce, spooning sauce over them.
- Cover and simmer 15–20 minutes, until meatballs are cooked through.
- Serve:
- Serve over pasta, rice, or with crusty bread.
- Garnish with fresh basil or parsley and extra Parmesan if desired.
✅ Tips:
- For extra tender meatballs, soak breadcrumbs in a little milk before mixing.
- You can bake the meatballs at 200°C (400°F) for 15–20 minutes instead of pan-frying for a healthier version.
- Leftover meatballs freeze well, either cooked or uncooked.
If you want, I can also give a slow-cooker version that lets the meatballs cook in the sauce all day—super tender and flavorful.
Do you want me to do that?
