The BEST Meatballs with Rich Tomato Sauce
This recipe combines tender, flavorful meatballs with a luscious tomato sauce that envelops them in a rich, savory embrace.
Equipment
- Large Bowl
- Skillet
Ingredients
Meatball Ingredients
- 1 pound Ground Beef Opt for a blend with a moderate fat content (around 80/20).
- 1/2 pound Ground Lamb Adds depth and a unique flavor profile.
- 1 cup Breadcrumbs Use plain or Italian-seasoned breadcrumbs.
- 1/4 cup Grated Parmesan Cheese Adds a nutty, savory element.
- 1/4 cup Fresh Parsley, chopped Adds a fresh, herbal note.
- 2 cloves Garlic, minced Infuses the meatballs with aromatic flavor.
- 1 large Egg Acts as a binder.
- to taste Salt and Pepper Essential seasonings.
- 2 tablespoons Olive Oil Used for browning the meatballs.
Sauce Ingredients
- 2 tablespoons Olive Oil For sautéing the aromatics.
- 1 medium Onion, finely chopped Adds sweetness and depth.
- 2 cloves Garlic, minced Enhances the overall flavor.
- 1 can (28 ounces) Crushed Tomatoes The star of the sauce.
- 1 teaspoon Dried Oregano A classic Italian herb.
- 1 teaspoon Dried Basil Adds a sweet and slightly peppery flavor.
- to taste Salt and Pepper Essential for balancing flavors.
- 1 teaspoon Sugar Helps to balance acidity.
Instructions
- In a large bowl, combine the ground beef and ground lamb.
- Add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and the egg. Season with salt and pepper. Mix until just combined.
- Form the mixture into meatballs, about 1.5 inches in diameter.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5-7 minutes.
- Transfer the meatballs to a plate. In the same skillet, sauté the chopped onion until soft, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Pour in crushed tomatoes, oregano, basil, salt, pepper, and sugar. Stir and let simmer.
- Add the browned meatballs back into the skillet and cover. Let simmer for 25-30 minutes.
- Check for doneness; meatballs should reach an internal temperature of 165°F.
- Remove from heat and let rest for a few minutes before serving.
Notes
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.