Authentic Italian Meatballs in Tomato Sauce (Printable View)
Tender beef and pork meatballs simmered in rich tomato sauce—perfect for pasta or as a hearty main.
# What You’ll Need:
→ For the Meatballs
01 - 1.1 lbs ground beef (80/20 blend)
02 - 7 oz ground pork
03 - 1/2 cup fresh breadcrumbs
04 - 1/4 cup whole milk
05 - 2 large eggs
06 - 1/2 cup grated Parmesan cheese
07 - 3 tbsp chopped fresh parsley
08 - 2 cloves garlic, finely minced
09 - 1 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper
→ For the Tomato Sauce
12 - 2 tbsp extra virgin olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp sugar
17 - 1 tsp dried basil
18 - Salt and pepper, to taste
# Cooking Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, soak the breadcrumbs in milk for 2-3 minutes until softened.
03 - Add ground beef, ground pork, eggs, Parmesan, parsley, garlic, oregano, salt, and pepper to the breadcrumb mixture. Mix gently until just combined—do not overwork.
04 - Form the mixture into golf ball-sized meatballs (about 16) and place them on the prepared tray.
05 - Bake the meatballs for 15 minutes, until lightly browned but not cooked through.
06 - Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
07 - Pour in crushed tomatoes, sugar, dried basil, salt, and pepper. Bring to a simmer.
08 - Add the partially baked meatballs to the sauce. Cover and simmer gently for 20-25 minutes, until meatballs are cooked through and sauce is thickened.
09 - Serve hot, garnished with extra Parmesan and parsley, over spaghetti or with crusty bread.
# Expert Tips:
01 -
- The combination of beef and pork creates meatballs that are incredibly juicy and full of depth
- Baking first then simmering in sauce gives you that perfect crust outside while keeping them meltingly tender inside
02 -
- Overworking the meat mixture is the fastest way to end up with tough, rubbery meatballs
- The meatballs will continue cooking in the sauce, so don't worry if they look slightly underdone after baking
03 -
- Let the meat mixture rest in the refrigerator for 30 minutes before forming meatballs—they hold their shape much better
- Don't crowd the pan when adding meatballs to sauce, give each one room to simmer properly