Italian Meatballs in Tomato Sauce
Course: Main, DinnerCuisine: ItalianDifficulty: Easy4-6
servings20
minutes40
minutes380
kcal1
hourIndulge in the comforting flavors of our authentic Italian Meatballs in Tomato Sauce — a timeless classic that brings rustic Italian cooking right to your table. Each meatball is tender, juicy, and infused with a savory blend of ground veal, Parmesan cheese, herbs, and spices, creating a melt-in-your-mouth bite every time.
Simmered slowly in a rich, aromatic tomato sauce, these meatballs soak up layers of flavor from garlic, bay leaf, and a touch of red pepper flakes for subtle warmth and depth. The result is a hearty, satisfying dish that pairs beautifully with pasta, crusty bread, or blanched rapini.
Ingredients
- For the Meatballs
1 lb (450g) ground veal (can substitute with beef or beef/pork mix)
½ cup grated Parmesan cheese
½ cup breadcrumbs (plain or Italian-style)
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons olive oil (for searing)
- For the Tomato Sauce
2 tablespoons olive oil
3 cloves garlic, minced
1 can (28 oz / 800g) crushed tomatoes or tomato puree
1 bay leaf
¼ teaspoon red pepper flakes (optional)
1 teaspoon dried basil or Italian seasoning
Salt and pepper, to taste
½ teaspoon sugar (optional, to balance acidity)
Directions
- Prepare the Meatball Mixture
– In a large bowl, combine ground veal, Parmesan, breadcrumbs, egg, minced garlic, parsley, oregano, onion powder, salt, and pepper.
– Mix gently with your hands or a spoon until just combined — do not overmix.
– Roll into meatballs about 1½ inches in diameter and set aside. - Sear the Meatballs
– Heat olive oil in a large skillet over medium heat.
– Add the meatballs in batches and sear for 2–3 minutes per side, until browned but not fully cooked.
– Remove and set aside on a plate. - Make the Tomato Sauce
– In the same skillet or a clean pot, heat olive oil over medium heat.
– Add minced garlic and sauté for 30 seconds, until fragrant.
– Pour in crushed tomatoes and stir.
– Add bay leaf, red pepper flakes, basil/Italian seasoning, sugar (if using), plus salt and pepper to taste.
– Simmer the sauce for 5 minutes. - Simmer the Meatballs
– Gently place the seared meatballs into the sauce.
– Cover and simmer over low heat for 25–30 minutes, stirring occasionally.
– Remove the bay leaf, taste, and adjust seasoning if needed. - Serve
– Serve hot with pasta, polenta, crusty bread, or vegetables like rapini or zucchini.
Notes
- Don’t overwork the meat mixture to keep the meatballs soft.
- Use a cookie scoop for evenly sized meatballs.
- For extra richness, add a splash of red wine to the sauce while simmering.
- You can bake the meatballs instead of searing (400°F / 200°C for 12–15 minutes).
Nutrition (Per Serving – Approximate)
- Calories: 380
- Protein: 24g
- Carbohydrates: 14g
- Fat: 25g
- Fiber: 3g
- Sodium: 680mg
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze meatballs with sauce in portions for up to 2 months.
Reheat:
Warm on the stovetop over low heat or microwave until heated through.
FAQs
1. Can I use beef instead of veal?
Yes! You can use beef, pork, turkey, or a mix of meats.
2. Can I cook the meatballs in the oven only?
Yes — bake at 400°F (200°C) for 15 minutes and then add to the sauce.
3. What can I serve with these meatballs?
Pasta, garlic bread, mashed potatoes, polenta, or sautéed greens all pair beautifully.
4. Can I make them ahead?
Yes — prepare the meatballs and refrigerate for up to 24 hours before cooking.
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