The classic meatballs in tomato sauce is an Italian-American go-to for most American families. The juiciness and richness of the meat find a nice contrast in a bright and sweet tomato sauce aka marinara sauce, perfumed with garlic and basil.
How to Make Tender Meatballs
- Add enough breadcrumbs or binder
- Add milk
- Do not overmix
- Use ground beef with at least 20% fat. Or add ground pork to increase the fat content. The higher the fat content, the more tender and juicy the meatballs
Can I use Store-Bought Marinara Sauce?
Yes, by all means do! But you might want to brighten it up with some fresh garlic and basil to liven it up. As a busy working mom, I really value time savings, and jarred sauces are a great way to save time as they are usually already packed with flavor. I used to be a purist, but the demands of being a working mom make it hard to make everything from scratch. So semi home-made it is! Thanks for the inspo, Sandra Lee!
Meatballs in Tomato Sauce
A classic meatballs in tomato sauce. Perfect with crusty bread to sop up all the sauce.
Ingredients
Meatballs
- 2 lbs ground beef
- 1/2 cup whole milk
- 1/2 cup plain breadcrumbs
- 1 handful parsley finely chopped
- 1/2 cup grated Parmigiano Reggiano
- 1/2 tsp garlic salt
- 1 egg
- 1 tbsp oil
Tomato Sauce
- 1 tbsp oil
- 1 pinch red pepper flake
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 8 oz unsalted canned crushed tomatoes
- 5 leaves basil finely chopped
- 1 tsp salt
- 1 tsp sugar
Toppings
- 1/2 cup Parmigiano Reggiano grated
Instructions
- Combine ingredients for meatball mixture: ground beef, milk, breadcrumbs, parsley, grated Parmigiano Reggiano, garlic salt, and egg. Mix until just incorporated. Do not overmix. Then set aside.
- Heat a large saucepan on medium heat. Add in oil and onion. Saute onion for 5-7 minutes until slightly softened. Then add red pepper flake, and garlic. Saute another 2 minutes. Then add in crushed tomatoes, basil, salt, and sugar. Simmer for at least 20 minutes. Add salt and sugar to taste.
- Meanwhile, shape meatballs into balls about 2 inches in diameter. Line a baking sheet and spread evenly with oil. Place meatballs on baking tray. Bake at 400 degrees F for 15 minutes, or until just cooked through.
- Then add meatballs into the tomato sauce and allow to simmer at least 10 minutes. Top with grated Parmigiano Reggiano and serve with crusty bread.
