Meatball Pomodoro Recipe
Hand-rolled Italian-style meatballs simmered in a rich tomato pomodoro sauce, served over al dente pasta and finished with fresh basil.
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Ingredients
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Meatballs
Pomodoro Sauce
Pasta
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Form the Meatballs
Using your hands, roll the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook the Meatballs
Preheat your oven to 200°C (400°F). Bake the meatballs in the preheated oven for 20-25 minutes or until browned and cooked through.
Pomodoro Sauce
- 4
Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5
Add the Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 6
Add Tomatoes and Seasoning
Pour in the crushed tomatoes, followed by the salt, black pepper, and sugar. Stir well to combine.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally. Add the fresh basil leaves in the last few minutes of cooking.
Pasta
Combine and Serve
- 10
Combine Meatballs and Sauce
Add the baked meatballs to the pomodoro sauce and stir gently to coat the meatballs in the sauce.
- 11
Serve
To serve, place a portion of pasta on a plate, top with meatballs and pomodoro sauce, and garnish with additional fresh basil if desired.
