Description
Tender, flavorful Italian meatballs simmered in a rich, homemade tomato sauce. Perfect served over pasta or in meatball subs!
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 pound ground pork
- 1 cup fresh breadcrumbs (from day-old Italian bread, crusts removed)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup milk (whole milk is best)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 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 dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 1/2 cup water (or red wine)
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, gently combine ground beef and pork. Add breadcrumbs, Parmesan, parsley, and garlic. In a separate bowl, whisk egg and milk; pour over meat mixture. Sprinkle with oregano, basil, and red pepper flakes (if using); season generously with salt and pepper. Gently mix until just combined; avoid overmixing.
- Form meatballs using a cookie scoop (about 1 1/2 to 2 inches). Roll into smooth balls and place on a parchment-lined baking sheet.
- Browning (Optional): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (5-7 minutes per batch). Remove and set aside.
- Baking (Alternative): Preheat oven to 375°F (190°C). Bake meatballs on a parchment-lined baking sheet for 20-25 minutes, or until cooked through (internal temperature of 160°F/71°C).
- Prepare the Sauce: While meatballs are browning/baking, heat remaining 1 tablespoon olive oil in the same skillet (or a large pot) over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well. Add oregano, basil, and sugar; season with salt and pepper. Pour in water (or red wine). Stir well.
- Bring sauce to a simmer, then reduce heat to low.
- Combine and Simmer: Gently add browned/baked meatballs to the simmering sauce. Cover and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. Add more water/wine if sauce becomes too thick.
- Taste and adjust seasoning as needed.
- Serve: Serve over pasta, garnished with fresh basil and Parmesan. Serve with crusty bread.
Notes
- Don’t overmix the meatball mixture, as this can result in tough meatballs.
- Browning the meatballs adds a deeper flavor, but baking is a healthier option.
- Simmering the meatballs in the sauce for a longer time will result in more flavorful and tender meatballs.
- Adjust the seasoning of the sauce to your liking.
- Red wine adds a richer flavor to the sauce.
- Prep Time: 30 minutes
- Cook Time: 90 minutes