Description
Classic Italian Meatballs simmered in a rich and flavorful homemade tomato sauce. Made with a mixture of ground beef and pork, Parmesan cheese, and fresh herbs, these tender meatballs are browned to perfection before being cooked in a robust San Marzano tomato sauce. Perfectly served over pasta, with vegetables, or inside a sandwich for a comforting and satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 cup bread crumbs (use gluten-free if needed)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- Salt, to taste
- Black pepper, to taste
Tomato Sauce
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 28 oz crushed San Marzano tomatoes (or high-quality canned plum tomatoes)
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp fresh oregano, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: Pinch of red pepper flakes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef and pork with bread crumbs, grated Parmesan cheese, minced garlic, finely chopped onion, beaten egg, salt, and black pepper. Mix gently but thoroughly until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding. Brown them on all sides for 5 to 7 minutes to develop a flavorful crust.
- Make the Tomato Sauce: In the same skillet, add chopped onions and minced garlic. Sauté until fragrant and translucent. Pour in the crushed San Marzano tomatoes, then add fresh basil, oregano, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 15 minutes to concentrate the flavors.
- Simmer Meatballs in Sauce: Carefully add the browned meatballs back into the sauce. Cover and cook on low heat for 20 to 25 minutes, allowing the meatballs to soak up the sauce and cook through completely.
- Serve and Enjoy: Serve the meatballs hot, garnished with freshly chopped parsley or basil and extra grated Parmesan, if desired. Pair with pasta, vegetables, or enjoy in sandwiches.
Notes
- Use gluten-free bread crumbs if you need to make this recipe gluten-free.
- Be careful not to overmix the meatball mixture to keep the texture tender.
- You can substitute the pork with all beef if preferred.
- For a spicier sauce, increase the amount of red pepper flakes.
- Leftover meatballs and sauce refrigerate well for up to 3 days or freeze for up to 3 months.
- For added moisture, soak bread crumbs in a little milk before mixing into the meat.
