Description
These tender and juicy Italian meatballs are packed with flavor and simmered in a rich tomato sauce. They’re easy to make and perfect for serving over pasta, in sandwiches, or as an appetizer. A simple, homemade meal the whole family will love!
Ingredients
Units
Scale
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons milk
- 1 tablespoon olive oil (for frying)
- For the Tomato Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Make the Meatballs – In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, red pepper flakes, and milk. Stir until just combined.
- Form the Meatballs – Roll the mixture into 1-inch meatballs (about 16-18 meatballs).
- Cook the Meatballs – Heat 1 tablespoon of olive oil in a large pan over medium heat. Cook the meatballs for 3-4 minutes per side until browned. Transfer to a plate and set aside.
- Make the Sauce – In the same pan, heat another tablespoon of olive oil. Add the chopped onion and cook until soft (about 3 minutes). Stir in garlic and cook for 30 seconds.
- Simmer the Sauce – Pour in the crushed tomatoes, basil, oregano, salt, pepper, sugar, and red pepper flakes. Stir well and simmer for 10 minutes.
- Add Meatballs to Sauce – Return the meatballs to the pan, spooning sauce over them. Cover and simmer for another 15 minutes until the meatballs are cooked through.
- Serve – Garnish with extra Parmesan and fresh basil. Serve over spaghetti, in a sandwich, or as a side.
Notes
- Use a mix of ground beef and pork for extra juicy meatballs.
- Baking option: Instead of frying, bake the meatballs at 400°F (200°C) for 15-18 minutes until golden brown.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg