Description
Classic Italian meatballs simmered in a rich and flavorful homemade tomato sauce. Perfect served over pasta, in subs, or as an appetizer!
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 pound ground pork
- 1 cup breadcrumbs (Italian seasoned or plain with Italian seasoning)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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 pepper to taste
- 1/4 cup chopped fresh basil (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, gently combine ground beef and pork.
- Sprinkle breadcrumbs and Parmesan cheese over the meat.
- Add parsley, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- In a separate bowl, whisk eggs and milk. Pour over the meat mixture.
- Gently mix all ingredients until just combined. Do not overmix.
- Cover and refrigerate for at least 30 minutes (or longer for better flavor).
- Form and Brown the Meatballs: Line a baking sheet with parchment paper.
- Roll the meatball mixture into 1 1/2 to 2-inch balls.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Brown meatballs on all sides (2-3 minutes per side) in batches, being careful not to overcrowd the pan. Remove from skillet and set aside.
- Make the Tomato Sauce: In the same skillet, heat the remaining 1 tablespoon olive oil 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 oregano, basil, sugar, salt, and pepper. Stir well.
- Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes (or up to an hour), stirring occasionally.
- Simmer the Meatballs in Sauce: Add the browned meatballs to the simmering tomato sauce.
- Cover and simmer for at least 30 minutes (or up to an hour), stirring occasionally.
- Check for doneness: center should be cooked through (160°F/71°C).
- Adjust seasoning as needed.
- Serve: Over pasta, in subs, as an appetizer, or with polenta. Garnish with fresh basil and Parmesan cheese.
Notes
- Don’t overmix the meatball mixture for tender meatballs.
- Refrigerating the meatball mixture allows flavors to meld.
- Browning the meatballs adds depth of flavor.
- Simmering the sauce longer enhances its richness.
- Adjust seasoning to your preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes