Here’s a classic and tasty Meatballs in Tomato Sauce recipe that’s easy to make at home:
Ingredients
For the meatballs:
- 500 g (1 lb) ground beef, chicken, or a mix
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- 1–2 tbsp olive oil (for frying, optional if baking)
For the tomato sauce:
- 2 cups canned crushed tomatoes or tomato puree
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp dried basil or Italian seasoning
- Salt and pepper, to taste
- Optional: pinch of sugar to balance acidity
Instructions
- Make the meatballs:
- In a bowl, combine ground meat, breadcrumbs, Parmesan, onion, garlic, egg, oregano, salt, and pepper. Mix gently until just combined.
- Form into small balls, about 1–1.5 inches in diameter.
- Cook the meatballs:
- Option 1 (pan-fry): Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (they don’t need to cook fully, as they’ll finish in the sauce).
- Option 2 (bake): Preheat oven to 180°C (350°F). Place meatballs on a lined baking sheet and bake 15–20 minutes until lightly browned.
- Make the tomato sauce:
- In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
- Add crushed tomatoes, basil, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
- Combine and simmer:
- Add the browned or baked meatballs to the sauce.
- Simmer for 15–20 minutes, until meatballs are cooked through and flavors meld.
- Serve:
- Serve hot over pasta, rice, or with crusty bread. Sprinkle extra Parmesan and fresh basil on top if desired.
✅ Tips:
- For extra juicy meatballs, soak breadcrumbs in a little milk before mixing.
- You can add finely chopped parsley or spinach to the meat mixture for extra flavor and nutrition.
- Leftover meatballs can be frozen in the sauce for up to 2 months.
If you want, I can also give a quick 20-minute version that skips baking and cooks everything in one pan on the stovetop—perfect if you’re short on time. Do you want me to share that?
