Description
Classic Italian meatballs simmered in a rich and flavorful homemade tomato sauce. Perfect served over pasta, in sandwiches, or as an appetizer.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 pound ground pork
- 1 cup breadcrumbs (Italian seasoned preferred)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh basil (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- In a large bowl, gently combine the ground beef and ground pork. Add the breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, and milk to the bowl. Sprinkle in the salt, pepper, red pepper flakes (if using), oregano, and basil. Gently mix all the ingredients together with your hands until just combined. The mixture should be moist but not wet. If it seems too dry, add a tablespoon or two more of milk. If it seems too wet, add a tablespoon or two more of breadcrumbs.
- Moisten your hands with a little water or olive oil. Take about a tablespoon or two of the meat mixture and gently roll it between your palms to form a ball (about 1 1/2 to 2 inches in diameter). Place the formed meatball on a baking sheet lined with parchment paper. Repeat until all the meat mixture is used (about 20-25 meatballs).
- Heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning them occasionally with tongs, until they are nicely browned (about 5-7 minutes per batch). Remove the browned meatballs from the skillet and set them aside on a plate.
- In the same skillet (or a large pot), heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Add the salt, pepper, oregano, basil, and sugar. Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low and cover the pot.
- Gently add the browned meatballs to the simmering sauce. Make sure the meatballs are mostly submerged in the sauce. Cover the pot and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. Check the internal temperature of a meatball to ensure it has reached 160°F (71°C).
- Serve the meatballs and sauce over your favorite pasta. Garnish with fresh chopped basil and parsley. Sprinkle with extra grated Parmesan cheese, if desired. Serve with a side of crusty bread.
Notes
- Browning the meatballs before simmering in the sauce is optional but highly recommended for added flavor and texture.
- Simmering the meatballs in the sauce for a longer time (up to 2 hours) will result in more flavorful and tender meatballs.
- Meatballs can be made in a slow cooker. Brown the meatballs (optional) and then place them in the slow cooker with the sauce. Cook on low for 6-8 hours or on high for 3-4 hours.
- Meatballs freeze well, cooked or uncooked.
- Prep Time: 30 minutes
- Cook Time: 60 minutes