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Italian Meatballs in Tomato Sauce

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These tender, juicy meatballs are cooked in a rich, garlicky tomato sauce with Italian herbs for a truly authentic taste. Perfect served over pasta, with crusty bread, or on their own as an appetizer!

Ingredients

Scale

For the meatballs:

  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • ½ cup (50g) breadcrumbs
  • ¼ cup (60ml) milk
  • 1 large egg
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for frying)

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz/800g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and black pepper, to taste
  • Fresh basil leaves (optional, for garnish)

Instructions

1. Prepare the meatballs

  • In a small bowl, soak the breadcrumbs in milk until softened (5 minutes).
  • In a large bowl, mix together the ground beef, soaked breadcrumbs, egg, Parmesan, garlic, oregano, basil, red pepper flakes, salt, and pepper until combined.
  • Roll the mixture into small balls (about 1–1.5 inches in diameter).

2. Cook the meatballs

  • Heat olive oil in a large skillet over medium heat.
  • Add the meatballs and cook until browned on all sides (5–7 minutes).
  • Remove the meatballs from the skillet and set aside. (They don’t need to be fully cooked yet; they’ll finish cooking in the sauce.)

3. Make the tomato sauce

  • In the same skillet, add olive oil and sauté the onion until softened (3–4 minutes).
  • Add garlic and cook until fragrant (1 minute).
  • Pour in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Simmer for 10 minutes.

4. Simmer the meatballs

  • Add the browned meatballs back into the sauce.
  • Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and tender.

5. Serve

  • Garnish with fresh basil and extra Parmesan.
  • Serve over pasta, zucchini noodles, mashed potatoes, or in a toasted sub roll for a classic meatball sandwich!

Notes

  • Swap ground beef for turkey or chicken for a leaner version.
  • Add fresh parsley or chopped spinach to the meatball mixture for extra greens.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/italian-meatballs-in-tomato-sauce/