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Italian Meatballs in Tomato Sauce
4 - 6 people
00h 25
00h 45
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Ingredients and Method
Ingredients
- 500 g (1 lb) ground beef (or a mix of beef and pork)
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for browning)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 800 g (28 oz) canned crushed tomatoes
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Extra Parmesan, for serving
Method
- In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Mix gently until just combined. Shape into medium-sized meatballs.
- Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, turning gently, until golden on all sides (they don’t need to be fully cooked). Remove and set aside.
- In the same pot, add olive oil if needed. Sauté the onion over medium heat for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a gentle simmer.
- Return the meatballs to the sauce. Cover and simmer on low for 30–35 minutes, until the meatballs are tender and fully cooked and the sauce has thickened.
- Taste and adjust seasoning. Garnish with fresh herbs and grated Parmesan. Serve hot with crusty bread, pasta, or polenta.
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