Description
Classic Italian meatballs simmered in a rich, flavorful tomato sauce. Tender, juicy, and perfect over pasta!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended)
- 1/2 pound ground pork
- 1/2 cup breadcrumbs (Italian seasoned preferred, or plain with Italian seasoning)
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup milk (whole milk is best)
- 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 dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup water (or beef broth)
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, gently combine ground beef and ground pork.
- Add breadcrumbs, Parmesan cheese, and Pecorino Romano cheese.
- In a separate small bowl, whisk together egg, milk, minced garlic, and chopped parsley.
- Pour wet ingredients over the meat mixture. Add salt, pepper, red pepper flakes (if using), dried oregano, and dried basil.
- Gently mix all ingredients until just combined. Do not overmix.
- Test consistency by forming a mini-meatball. If too wet, add more breadcrumbs. If too dry, add milk.
- Cover and refrigerate the meatball mixture for at least 30 minutes (or up to an hour).
- Form and Brown the Meatballs: Line a baking sheet with parchment paper.
- Roll the meatball mixture into 1 1/2 to 2-inch balls and place on the baking sheet.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Working in batches, brown the meatballs on all sides (5-7 minutes per batch).
- Remove browned meatballs and set aside.
- Make the Tomato Sauce: In the same skillet, add chopped onion and cook over medium heat until softened (5-7 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add crushed tomatoes, tomato sauce, and tomato paste. Stir well.
- Add dried oregano, dried basil, sugar, red pepper flakes (if using), salt, and pepper. Stir well.
- Pour in water (or beef broth) and bring to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes (or up to an hour), stirring occasionally.
- Taste and adjust seasoning as needed.
- Simmer Meatballs in Sauce: Gently add browned meatballs to the simmering sauce.
- Cover and simmer on low heat for at least 30 minutes (or up to an hour), stirring occasionally.
- Check for doneness: Meatballs should reach an internal temperature of 160°F (71°C).
- Serve over pasta, polenta, mashed potatoes, or on crusty bread. Garnish with fresh basil, if desired.
Notes
- Using an 80/20 ground beef blend provides the best flavor.
- Don’t overmix the meatball mixture, as this can result in tough meatballs.
- Refrigerating the meatball mixture allows the flavors to meld and the breadcrumbs to absorb moisture, resulting in more tender meatballs.
- Browning the meatballs before simmering adds depth of flavor to the dish.
- Simmering the sauce for a longer time will result in a more flavorful sauce.
- Adjust seasoning to your preference.
- Prep Time: 30 minutes
- Cook Time: 90 minutes