Italian-American Meatballs in Sauce

Name: Italian-American Meatballs in Sauce
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 500 g ground beef (80/20 lean-to-fat ratio); 0.5 cup breadcrumbs (plain, store-bought or homemade from stale bread); 1 pcs egg (large, lightly beaten); 0.25 cup parmesan cheese (freshly grated); 2 pcs garlic (cloves, minced); 2 tbsp parsley (fresh, finely chopped, plus extra for garnish); 1 pinch salt; 1 pinch black pepper; 2 tbsp olive oil (for frying meatballs); 1 pcs onion (medium, finely chopped); 800 g tomato (fresh ripe tomatoes, blanched, peeled, and crushed by hand); 1 tbsp tomato paste; 0.5 cup water; 1 tsp dried oregano; 1 pinch red pepper flakes; 2 pcs bay leaf; 2 tbsp basil (fresh leaves, torn)

RATING

4.7/5(187)

TASTE SCORE

10/10

Tender, juicy meatballs simmered in a rich, garlicky tomato sauce until they soak up all that savory goodness. This Italian-American comfort classic tastes like it's been cooking all day but comes together with simple pantry staples and a little love. Serve over spaghetti or tuck into a crusty sub roll for the ultimate Sunday dinner.

PREP

25m

COOK

55m

SERVES

SERVING INCLUDES 4 MEATBALLS AND APPROXIMATELY 1 CUP OF SAUCE.

525 cal

SERVINGS

METHOD · 8 STEPS

prep
Prepare the tomatoes.
1.Bring a large pot of water to a boil. Score a small X on the bottom of each tomato.
2.Blanch tomatoes in boiling water for 30-60 seconds until skins start to peel. Transfer immediately to an ice bath.
3.Peel off the skins, core, and crush the tomatoes by hand in a bowl. Set aside.
mix · ~10 min
Soak the breadcrumbs.
In a small bowl, combine the breadcrumbs with 2 tablespoons of water. Let them soak for 5-10 minutes until they absorb the liquid and soften. This keeps the meatballs moist.
TIPSoaking breadcrumbs in water instead of milk keeps the meatballs tender without diluting the meaty flavor.
mix
Mix the meatball ingredients.
1.In a large mixing bowl, combine ground beef, soaked breadcrumbs, beaten egg, grated parmesan, minced garlic, parsley, salt, and black pepper.
2.Mix gently with your hands just until everything is evenly distributed. Do not overwork the meat.
TIPOvermixing makes the meatballs dense and tough. Stop the moment the ingredients come together.
prep
Shape the meatballs.
Roll the mixture into 16 equal-sized meatballs, roughly 1.5 inches in diameter. Wet your hands lightly with water to prevent sticking.
fry · ~8 min
Brown the meatballs in batches.
1.Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
2.Place meatballs in a single layer without crowding. Brown on all sides, turning gently with tongs, about 6-8 minutes per batch.
3.Transfer browned meatballs to a plate. They will finish cooking in the sauce.
TIPDon't crowd the pan — the meatballs will steam instead of sear. Work in two batches for the best crust.
saute · ~7 min
Build the sauce base.
1.In the same pan, add 1 tablespoon olive oil. Reduce heat to medium.
2.Add chopped onion and sauté until soft and translucent, about 4-5 minutes.
3.Add minced garlic, dried oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.
4.Stir in tomato paste and cook for 1 minute, stirring constantly to caramelize it slightly.
TIPCaramelizing the tomato paste deepens the savory umami flavor of the sauce significantly.
simmer · ~35 min
Simmer the sauce with meatballs.
1.Pour in the crushed tomatoes and water. Add bay leaves, salt, and black pepper. Stir well.
2.Nestle the browned meatballs into the sauce, spooning some sauce over the tops.
3.Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 30-35 minutes, stirring occasionally.
4.Sauce is done when it has thickened and the meatballs are cooked through with an internal temperature of 160°F.
TIPKeep the lid slightly ajar so steam escapes and the sauce thickens properly. Stir gently to avoid breaking the meatballs.
garnish
Finish with fresh basil and serve.
1.Remove bay leaves. Taste and adjust seasoning.
2.Tear fresh basil leaves over the meatballs. Serve hot over spaghetti or in a crusty roll, with extra parmesan and parsley.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use 80/20 ground beef for the juiciest meatballs; leaner meat yields drier results.
2
Wet your hands with water before shaping the meatballs to prevent the mixture from sticking.
3
Don't overmix the meatball ingredients—stop as soon as everything is combined for a tender texture.
4
Brown the meatballs in batches without crowding the pan to get a deep, flavorful crust.
5
Simmer the meatballs in the sauce with the lid slightly ajar so the sauce thickens properly.
6
Check the meatballs are fully cooked with an instant-read thermometer: 160°F internally.
7
Make the sauce base the day before and reheat, then add fresh-cooked meatballs for deeper flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Arrabbiata Meatballs

Double the red pepper flakes and add a minced fresh chili (like serrano or Fresno) to the sauce for a punchy, spicy kick that cuts through the richness.

Turkey Meatballs

Swap ground beef with 500g ground turkey (93/7 lean). Add 1 extra tablespoon olive oil to the mix to keep them moist, as turkey is leaner than beef.

Cheese Stuffed Meatballs

Cheese-Stuffed Meatballs

Insert a small cube of mozzarella (about 1 cm) into the center of each meatball before shaping. They'll melt into a gooey, surprise center when cooked.

Gluten Free Meatballs