Italian Meatballs in Tomato Sauce

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These tender, herb-flecked Italian meatballs are gently browned and then simmered in a rich, garlicky tomato sauce until they soak up all the flavor. A beloved Sunday supper across Italy, they pair beautifully with pasta, creamy polenta, or simply a hunk of crusty bread.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 30 gProtein
• 820 mgSodium
• 880 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 17 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef, or a mix of beef and pork
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, finely minced
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the tomato sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp red pepper flakes (optional)
• 8-10 fresh basil leaves, torn, for serving

Directions

1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently with your hands just until evenly blended; do not overwork or the meatballs will turn tough.
2. Roll the mixture into 14 equal balls, about 1 1/2 inches (4 cm) in diameter, and set them on a parchment-lined plate.
3. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer and brown them on all sides, about 5-6 minutes total. Transfer to a clean plate.
4. Reduce the heat to medium and add the diced onion to the same pan. Sauté until soft and translucent, about 4-5 minutes, scraping up any browned bits from the bottom. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the crushed tomatoes, then add the oregano, salt, and red pepper flakes. Stir well and bring the sauce to a gentle simmer.
6. Nestle the browned meatballs into the sauce, spooning some sauce over the tops. Cover, reduce the heat to low, and simmer for 25-30 minutes, turning the meatballs once or twice so they absorb the sauce evenly.
7. Uncover and simmer for 5 more minutes if you would like a slightly thicker sauce. Taste and adjust the salt.
8. Serve the meatballs and sauce hot over spaghetti, with creamy polenta, or alongside crusty Italian bread, garnished with torn fresh basil and extra Parmesan if desired.

Cook’s Notes

• Use a 50/50 blend of ground beef and ground pork for the most tender, juicy meatballs with deeper flavor.
• Do not pack the meat mixture too tightly when rolling; gently formed meatballs stay lighter and more tender after simmering.
• For a richer sauce, deglaze the pan with 1/4 cup dry red wine after sautéing the onions before adding the tomatoes.
• Leftover meatballs and sauce keep well in the fridge for up to 3 days and freeze beautifully for up to 3 months.
• For a Southern Italian touch, stir a tablespoon of grated Pecorino Romano into the sauce just before serving.

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