Meatballs In Tomato Sauce Recipe

Prepare binding mixture

In a small bowl, combine 3 tablespoons plain breadcrumbs and 3 tablespoons whole milk. Let sit 5 minutes until breadcrumbs absorb the milk.

In a large mixing bowl, add 500 g ground beef, 250 g ground pork, the soaked breadcrumbs, 1 large egg, 50 g grated Parmesan, 2 tablespoons chopped fresh parsley, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1.5 teaspoons salt and 1 teaspoon freshly ground black pepper.

Using clean hands or a spatula, gently mix the ingredients just until combined. Do not overwork the meat—mixing 20–30 strokes is enough to keep meatballs tender.

Portion the mixture into roughly 28–32 g (about 1.5 tablespoon) portions to yield about 20–24 small meatballs, or larger if you prefer. Roll each portion gently between your palms to form compact, even meatballs. Place formed meatballs on a baking sheet lined with parchment.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary).

Sear meatballs, turning occasionally, until nicely browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through—just browned. Transfer seared meatballs to a plate while you make the sauce.

In the same large skillet (wipe out excess fat if there is too much, leaving about 1 tablespoon), add 2 tablespoons extra virgin olive oil and heat over medium heat.

Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 teaspoons minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Add the 800 g crushed tomatoes, 125 ml water or chicken stock, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar and 1 bay leaf. Stir to combine and bring the sauce to a gentle simmer.

Carefully nestle the seared meatballs into the simmering sauce in a single layer if possible. Reduce heat to low so the sauce is at a gentle simmer.

Cover the skillet partially (tilted lid) and simmer for 20–25 minutes until meatballs are cooked through (internal temperature 72°C / 160°F for mixed beef/pork) and the sauce has thickened slightly. Stir gently once or twice during simmering to prevent sticking and to baste the meatballs.

Taste the sauce and adjust seasoning with additional salt, pepper or a pinch more sugar if the tomatoes taste acidic. Remove and discard the bay leaf.

Stir in 6 torn fresh basil leaves, if using, and let rest 2 minutes.

Serve meatballs and sauce hot, sprinkled with 30 g grated Parmesan and extra chopped parsley if desired. Accompany with pasta, polenta, crusty bread or a salad.