Description
Classic Italian-American meatballs simmered in a rich, flavorful tomato sauce. Perfect served over pasta or as an appetizer!
Ingredients
Scale
- 2 lbs ground beef (80/20 blend recommended)
- 1 lb ground pork
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup breadcrumbs (Italian seasoned preferred)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup dry red wine (optional)
- 1/4 cup chopped fresh basil, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef and pork. Break up clumps. Add chopped onion, minced garlic, breadcrumbs, Parmesan cheese, and parsley. Pour in beaten eggs and milk. Drizzle in olive oil, and season with salt, pepper, and red pepper flakes (if using). Gently mix until just combined; do not overmix.
- Roll the meat mixture into 1 1/2 to 2-inch meatballs. Place on a parchment-lined baking sheet.
- Brown the Meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear meatballs on all sides until browned (2-3 minutes per side). Remove from skillet and set aside.
- Prepare the Sauce: In the same skillet, add olive oil. Heat over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic and cook until fragrant (about 1 minute).
- Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir to combine. Add dried oregano, dried basil, dried thyme, and bay leaf. Stir in sugar and red wine (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce heat to low.
- Cook Meatballs in Sauce: Gently add browned meatballs to the simmering sauce. Make sure the meatballs are mostly submerged in the sauce.
- Cover and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- Remove bay leaf. Taste sauce and adjust seasoning as needed.
- Serve: Serve meatballs and sauce over your favorite pasta. Garnish with fresh basil and Parmesan cheese.
Notes
- For Gluten-Free Meatballs: Use gluten-free breadcrumbs.
- For a Vegetarian Option: Substitute the ground meat with plant-based ground meat alternatives.
- Add Vegetables to the Sauce: Consider adding diced carrots, celery, or bell peppers to the sauce for added flavor and nutrition.
- Spice it Up: Increase the amount of red pepper flakes for a spicier dish.
- Slow Cooker Option: Brown the meatballs, then transfer them to the slow cooker. Pour the sauce over the meatballs and cook on low for 6-8 hours, or on high for 3-4 hours.
- Freezing Instructions: Allow meatballs to cool completely, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight, then simmer them in the sauce until heated through.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes