Meatballs in tomato sauce: a culinary classic that resonates with comfort and warmth, and a dish that's found its way into countless family traditions. We're not just making a meal; we're creating an experience, one that fills your home with the inviting aroma of simmering tomatoes and perfectly seasoned meatballs.
This recipe is all about simplicity and flavour, proving that you don't need a complicated process to create something truly exceptional. We'll guide you through each step, from crafting tender, juicy meatballs that melt in your mouth to simmering a rich, vibrant tomato sauce that's bursting with the taste of fresh ingredients.
Meatballs in tomato sauce represents a beautiful blend of culinary traditions, showcasing how food evolves and adapts as it travels across cultures. While meatballs have ancient rootsin Italy, the specific combination of large meatballs with a hearty tomato sauce, especially when paired with spaghetti, is a significant contribution from Italian-American cuisine.
You can find similar transformations and evolves in other Italian recipes, like Chicken and Mushroom Alfredo or my Turkey Cacciatore Recipe. But both are so delicious!
Whether you're looking for a comforting weeknight dinner or a crowd-pleasing dish for a special occasion, these meatballs in tomato sauce are sure to become a family favorite. Get ready to roll up your sleeves, embrace the joy of cooking, and create a meal that's as heartwarming as it is delicious.
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What Ingredients We Need?
Before we dive into the delicious process of crafting these comforting meatballs and their rich tomato sauce, let's take a moment to gather our ingredients. Each component plays a vital role in creating the symphony of flavours that makes this dish so irresistible. From the tender, well-seasoned meatballs to the vibrant, homemade sauce, quality ingredients are the key to success. Here's everything you'll need to bring this meatballs in tomato sauce recipe to life.
For Meatballs
- Ground Beef: This is the foundation of your meatballs, providing a rich, meaty flavour and a satisfyingly hearty texture. Opting for a ground beef with a bit of fat content will ensure juicy and tender meatballs.
- Bunch Chopped Parsley: Fresh parsley brings a bright, herbaceous note that cuts through the richness of the beef. It adds a touch of freshness and visual appeal.
- Grated Pecorino Romano: This sharp, salty cheese adds a distinct umami flavour that elevates the meatballs. Its robust taste complements the beef and other seasonings perfectly.
- Egg: The egg acts as a binder, holding the meatball mixture together and ensuring a tender, cohesive texture. It also adds moisture and richness.
- Breadcrumbs: Breadcrumbs act as a binder, absorbing moisture and preventing the meatballs from becoming too dense. They contribute to a tender, light texture.
- Milk: Milk adds moisture to the meatball mixture, resulting in incredibly tender and juicy meatballs. It helps to keep them soft and prevents them from drying out during cooking.
I will season the meat with:
- Paprika: Paprika contributes a warm, slightly sweet, and subtly smoky flavour. It adds depth and complexity to the meatball seasoning.
- Garlic Granules & Onion Granules: These dried aromatics provide a concentrated burst of flavour, adding a savoury base to the meatballs. They offer convenience while still delivering a robust taste.
- Ground Pepper & Salt: Essential seasonings, salt enhances the overall flavours, while pepper adds a subtle kick and aromatic warmth. They balance the richness of the beef and other ingredients.
For Tomato Sauce
- Olive Oil: This forms the base of the sauce, providing a rich, fruity flavour and helping to sauté the aromatics. It also adds a silky texture to the finished sauce.
- Chopped Onion: Onions are a foundational aromatic, adding sweetness and depth to the sauce. They create a savoury base that complements the tomatoes.
- Tomato Puree (Paste): Tomato puree adds a concentrated burst of tomato flavour and richness. It deepens the colour and thickens the sauce.
- Tomato Passata: Passata provides the smooth, vibrant base of the sauce. It offers a fresh, clean tomato flavour that's essential for a delicious sauce.
- Water: Water is used to adjust the consistency of the sauce, ensuring it's not too thick. It also helps to simmer the sauce gently and meld the flavours.
I will season the sauce with:
- Garlic (Crushed): Crushed garlic provides a pungent, robust flavour that enhances the overall taste of the sauce. It adds a warm, savoury note.
- Bay Leaves: Bay leaves infuse the sauce with a subtle, earthy aroma and a hint of minty freshness. They add complexity and depth to the flavour profile.
- Sea Salt: Sea salt enhances the flavours of all the other ingredients, balancing the sweetness of the tomatoes and creating a well-seasoned sauce.
- Sugar: A touch of sugar balances the acidity of the tomatoes, creating a harmonious and well-rounded flavour.
- Oregano: Oregano adds a classic Italian herb flavour, contributing a warm, slightly peppery note that complements the tomatoes and garlic.
- Ground Pepper: Ground pepper adds a subtle kick and aromatic warmth, enhancing the overall flavour of the sauce.
See recipe card for quantities.
How to Make the Meatballs in Tomato Sauce?
I'll guide you through each step of making these incredible meatballs in tomato sauce. You're going to love them! And if you prefer, you can watch the video below for a visual demonstration.
Make the Meatballs
First, I'm making the meatballs. To do this, I'll put all the ingredients in a bowl and mix them, starting with the ground beef and finely chopped parsley.
Grate the Pecorino Romano cheese directly into the bowl, then add the egg and breadcrumbs. Season the mixture thoroughly with salt, pepper, paprika, onion granules, and garlic granules.
I'll use my hands to mix, so I can feel the texture, adding the milk little by little. I'm aiming for a smooth paste with evenly distributed ingredients.
Once the meat is mixed, I'm going to form balls the size of a golf ball. This amount of meat will make about 20-25 meatballs.
Fry the Meatballs
Heat the olive oil in a non-stick pan and proceed to fry the meatballs. To ensure even cooking, fry them in two batches, adding only half at once.
I only fry them for a minute or two on each side, just long enough to form a brown crust. They will cook in the tomato sauce anyway.
After they're fried, I set them aside on a platter or plate and start making the tomato sauce.
How to Make the Tomato Sauce?
First, I will finely chop a red onion, which will form the base of the sauce and give it a special flavour.
Heat two tablespoons of olive oil in a large pan over medium heat. Sauté the finely chopped red onion until softened and translucent, avoiding complete caramelization.
Incorporate three cloves of crushed or finely minced garlic and two bay leaves. Season with half a teaspoon of sea salt to facilitate the onion's moisture release.
Incorporate two tablespoons of tomato paste, stirring to combine with the sautéed onion. Add 700ml of tomato passata, the base of the sauce; alternatively, tomato purée may be substituted.
Season with one tablespoon of sugar, one teaspoon of sea salt, one teaspoon of freshly ground black pepper, and two teaspoons of dried oregano. The aromatic blend of ingredients will begin to permeate the kitchen.
To achieve the desired consistency, incorporate one cup of hot water to dilute the passata. Upon reaching a simmer, gently introduce the fried meatballs, ensuring they are fully submerged in the sauce.
I let them simmer on low heat for about half an hour, during which time the meatballs will be cooked and the sauce will reduce a little and thicken.
That's it! The delicious meatballs in tomato sauce are ready to enjoy. I truly recommend giving this recipe a try; you won't be disappointed.
Meatball Variations
Here are some meat variations you can suggest for your Meatballs in Tomato Sauce recipe:
- Substitute ground chicken or turkey for a lighter option.
- Use Italian sausage (removed from its casing) for a spicier, more flavourful meatball.
- Create a blend of beef, pork, and veal for a classic Italian "polpette" experience.
How to Serve the Meatballs in Tomato Sauce?
Although large meatballs paired with spaghetti are an Italian-American tradition, 'polpette' in Italy are often enjoyed with bread. Here are some serving ideas:
- Penne or Rigatoni: These short, tubular pastas hold the sauce beautifully, ensuring every bite is packed with flavour.
- Mashed Potatoes: Creamy mashed potatoes make a comforting and satisfying base for the meatballs and sauce.
- Polenta: Soft, creamy polenta offers a delicious and gluten-free alternative to pasta.
- Rice: Cooked rice, whether white or brown, or rice pilaf, is a simple and versatile option.
You can also garnish it with:
- Grated Parmesan Cheese: A generous sprinkle of Parmesan cheese adds a salty, savoury finish.
- Fresh Parsley or Basil: Chopped fresh herbs add a burst of freshness and colour.
- A Drizzle of Olive Oil: A drizzle of high-quality olive oil adds a touch of richness and flavour.
How to Store?
Storing leftover meatballs in tomato sauce is simple and ensures they'll be just as delicious the next day.
Allow the meatballs and sauce to cool to room temperature before storing. This prevents condensation from forming inside the container, which can lead to a watery sauce and potentially faster spoilage.
Use an airtight container. Glass or food-grade plastic containers are ideal. If you have a large amount, consider dividing the meatballs and sauce into smaller portions. This will allow for faster reheating and prevent you from reheating the entire batch every time.
Store the container in the refrigerator. Meatballs in tomato sauce will typically last for 3-4 days when stored properly in the refrigerator.
Reheat the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally, until heated through.
FAQ
While you can technically cook meatballs directly in tomato sauce, browning them first is highly recommended. Searing the meatballs creates a Maillard reaction, which develops rich, savory flavors. It also helps to create a crust that seals in the juices and gives the meatballs a better texture. Plus, it keeps them from becoming too soft or mushy in the sauce.
Both frying and baking will yield delicious meatballs. It comes down to personal preference. Many people prefer to fry the meatballs, because of the extra flavour that it gives the meatballs. However, both ways will lead to a good result.
If you enjoyed this meatballs in tomato sauce recipe, I encourage you to make it yourself! Please share your feedback; I'd love to hear how it turns out. Don't forget to follow us on Facebook, Instagram, Pinterest, and YouTube to stay connected with our newest culinary creations.
Related
Looking for other recipes made from mince meat? Try these:
Meatballs in Tomato Sauce
Equipment
- 1 Frying Pan
- 1 larger saucepan
- 1 bowl
Ingredients
Meatballs
- 600 g ground beef
- ½ bunch parsley chopped
- 50 g Pecorino Romano grated
- 1 pc egg large size
- 40 g breadcrumbs
- 50 ml milk
- 1.5 teaspoon paprika mild
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon sea salt kosher
- 1 tsp ground pepper freshly ground
Tomato Sauce
- 50 ml olive oil extra virgin
- 1 pc onion red, chopped
- 2 tablespoon tomato puree
- 700 ml tomato passata
- 1 cup water hot
- 3 cloves garlic crushed
- 2 pcs bay leaves
- 1.5 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 teaspoon oregano dried
- 1 tablespoon sugar
Instructions
Make the Meatballs
- Put all the ingredients in a bowl and mix them, starting with the ground beef and finely chopped parsley.
- Grate the Pecorino Romano cheese directly into the bowl, then add the egg and breadcrumbs. Season the mixture thoroughly with salt, pepper, paprika, onion granules, and garlic granules.
- Mix with your hand adding the milk little by little. Once the meat is mixed, I'm going to form balls the size of a golf ball.
- Heat the olive oil in a non-stick pan and proceed to fry the meatballs.
- Fry them for a minute or two on each side, just long enough to form a brown crust. After they're fried, I set them aside on a plate.
Make the Tomato Sauce
- Heat the olive oil in a large pan over medium heat. Sauté the finely chopped red onion until softened and translucent, avoiding complete caramelization.
- Incorporate three cloves of crushed garlic and two bay leaves. Season with half a teaspoon of sea salt to facilitate the onion's moisture release.
- Incorporate the tomato paste, stirring to combine with the sautéed onion. Add the tomato passata.
- Season with sugar, one teaspoon of sea salt, freshly ground black pepper, and dried oregano. Incorporate one cup of hot water to dilute the passata.
- Gently introduce the fried meatballs, ensuring they are fully submerged in the sauce. let them simmer on low heat for about half an hour.
- Serve hot with your prefered side dish.
Laci says
The best meatballs...
Timi says
Need to try this recipe...