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Italian Meatballs

A delicious blend of ground beef, pork, and veal in a rich tomato sauce, perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 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
For the Sauce
  • 1 Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 56 oz. crushed tomatoes
  • 1 bay leaf
  • 1 bunch parsley whole bunch
  • 1 pinch red pepper flakes
  • Salt and freshly ground pepper, to taste
  • 6 leaves basil, sliced into strips

Method
 

Preparation of Meatballs
  1. Gently combine all meatball ingredients except the olive oil in a large bowl.
  2. Roll the mixture into 1 1/2 inch balls, making sure each is evenly sized.
  3. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
  4. Brown the meatballs in batches for a few minutes on each side until golden but not fully cooked. Remove and set aside.
Making the Sauce
  1. Using the same pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped Spanish onion and sauté until softened, about 5 minutes.
  3. Add the finely chopped garlic and cook for an additional 1-2 minutes, stirring frequently.
  4. Pour in the crushed tomatoes, then add the bay leaf, whole bunch of parsley, red pepper flakes, salt, and pepper.
  5. Bring the sauce to a gentle boil and reduce the heat to a light simmer.
  6. Gently add the browned meatballs into the sauce, tossing them to coat evenly.
  7. Cover the pot and simmer on low heat for 45 minutes to allow flavors to meld and meatballs to cook through.
  8. Remove the bay leaf and parsley bunch from the sauce.
  9. Stir in the sliced basil leaves just before serving.

Notes

Avoid overmixing the meatball mixture to keep them tender. Use a cookie scoop for uniform meatball sizes. For deeper flavor, let them simmer longer in the sauce. Customize sauce with additional vegetables or add red wine for enhanced flavor.