Description
Tender, juicy meatballs simmered in a rich and savory red tomato sauce, perfect for serving over pasta or with crusty bread.
Ingredients
- 1 lb ground beef (or beef and lamb mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 small onion, finely chopped
- 1/2 cup water or broth
Instructions
- In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into small meatballs (about 1 to 1.5 inches in diameter).
- Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
- In the same pan, sauté chopped onion until soft, then add garlic and cook briefly.
- Add crushed tomatoes, tomato paste, oregano, basil, sugar, and water or broth. Stir to combine.
- Bring the sauce to a simmer, then return the meatballs to the pan.
- Cover and simmer for 20–25 minutes, stirring occasionally, until meatballs are cooked through and sauce has thickened.
- Taste and adjust seasoning if needed.
- Serve hot over pasta or with bread.
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- You can bake the meatballs at 400°F (200°C) for 15 minutes instead of frying.
- Add chili flakes for a spicy kick.
- Use fresh basil for a more vibrant flavor.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian