Meatballs In Pomodoro Sauce Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl combine the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Using a small ice cream scoop or tablespoon, portion the mixture into 1 1/4-inch (about 1.5 oz) portions. Roll each portion lightly between your palms to form a smooth ball. Place formed meatballs on a baking sheet or plate, spaced slightly apart.

Sear the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches). Sear 2 to 3 minutes per side until a brown crust forms, turning gently with tongs or a spoon. They do not need to be fully cooked through. Transfer seared meatballs to a plate and set aside.

Sweat onion and garlic

In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the sliced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add tomatoes

Add the canned whole peeled tomatoes (crush them by hand or with a wooden spoon as you add) and the tablespoon of tomato paste. Stir to combine, bring to a gentle simmer, and use the back of a spoon to break down any remaining large tomato pieces.

Simmer sauce

Add torn basil leaves, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to maintain a gentle simmer and cook uncovered 15 minutes, stirring occasionally, until the sauce slightly thickens and brightens in flavor.

Finish cooking meatballs in sauce

Carefully nestle the seared meatballs into the simmering pomodoro sauce in a single layer. Spoon sauce over the tops. Cover partially with a lid and simmer gently 12–15 minutes, turning the meatballs once halfway through, until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has melded with the meat juices.

Adjust seasoning

Taste the sauce and meatballs and adjust seasoning as needed with additional salt, pepper, or a pinch more sugar. If the sauce is too acidic, a tiny extra pinch of sugar will balance it. Remove from heat and stir in a few torn fresh basil leaves for brightness.

If serving with pasta, toss the hot cooked pasta with a few ladles of the pomodoro sauce to coat, then plate and top with meatballs. Spoon additional sauce over the meatballs and pasta. Garnish with grated Parmesan and fresh basil leaves. Serve immediately.