Meatballs in Tomato Basil Sauce (Printable Version)
# What You Need:
→ For the Meatballs
01 -
1 lb (450 g) ground beef or a mix of beef and pork
02 -
½ cup breadcrumbs (or gluten-free crumbs)
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
¼ cup grated Parmesan cheese
06 -
2 tablespoons milk
07 -
2 tablespoons chopped fresh parsley
08 -
½ teaspoon dried oregano
09 -
Salt and pepper, to taste
10 -
1 tablespoon olive oil (for searing)
→ For the Tomato Basil Sauce
11 -
2 tablespoons olive oil
12 -
1 small onion, finely chopped
13 -
2 cloves garlic, minced
14 -
1 (28 oz / 800 g) can crushed tomatoes
15 -
1 teaspoon sugar
16 -
Salt and pepper, to taste
17 -
½ cup chopped fresh basil (or 1 teaspoon dried basil)
# Steps to Follow:
01 -
In a large bowl, combine all meatball ingredients (except olive oil). Mix gently with hands until just combined — don’t overwork. Form into 12–16 evenly sized balls.
02 -
Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Sear meatballs in batches until browned on all sides (about 6–8 minutes total). Remove and set aside.
03 -
In the same pan, heat 2 tablespoons olive oil. Add onion and cook for 4–5 minutes until soft. Stir in garlic and sauté for 30 seconds.
04 -
Pour in crushed tomatoes, add sugar, and season with salt and pepper. Bring to a simmer.
05 -
Gently return meatballs to the pan, cover partially, and simmer on low heat for 20–25 minutes, turning occasionally, until meatballs are cooked through and the sauce has thickened.
06 -
Stir in fresh basil during the last 5 minutes of cooking.
07 -
Serve hot over pasta, rice, or with crusty bread.
# Additional Notes:
01 -
Substitute beef with ground turkey or chicken for a lighter option.
02 -
Add a splash of red wine or chili flakes to the sauce for extra depth.
03 -
Make ahead: meatballs freeze well raw or cooked.