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Easy Italian Meatballs in Tomato Sauce

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (about 16-18 meatballs) 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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