Italian Meatballs
A hearty, homemade dish bursting with flavor, perfect for family dinners or meal-prepping. Enjoy savory meatballs in a rich tomato sauce.
Ingredients
Meatball Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 large eggs, lightly beaten
- 1/4 cup Parmesan cheese, grated into a powder
- 4 cloves garlic, finely diced
- 1/4 cup Italian breadcrumbs, preferably homemade
- 1/4 cup parsley, finely chopped
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
Tomato Sauce Ingredients
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 56 oz. crushed tomatoes
- 1 bunch parsley
- 1 pinch red pepper flakes
- Salt and freshly ground pepper, to taste
- 6 leaves basil, sliced into strips
Instructions
Preparation
- Gently combine all meatball ingredients except the olive oil in a large bowl, being careful not to overwork the mixture.
- Roll the mixture into 1 1/2 inch balls for uniform cooking.
Cooking Meatballs
- Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
- Brown the meatballs in batches for a few minutes on each side until golden but not fully cooked.
- Remove and set aside the browned meatballs.
Making the Sauce
- Using the same pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped Spanish onion and sauté until softened, about 5 minutes.
- Add finely chopped garlic and cook for an additional 1-2 minutes.
- Pour in the crushed tomatoes, then add the bay leaf, parsley bunch, red pepper flakes, salt, and pepper.
- Bring the sauce to a gentle boil and reduce the heat to a light simmer.
Simmering and Serving
- Gently add the browned meatballs into the sauce, tossing to coat evenly.
- Cover the pot and simmer on low heat for 45 minutes.
- Remove bay leaf and parsley bunch from the sauce.
- Stir in sliced basil leaves just before serving.
- Serve hot, ideally with spaghetti or garlic bread.
Notes
Store leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, warm them in a saucepan over low heat or in the microwave. For longer storage, freeze in an airtight container for up to 3 months.