Meatballs in Tomato Basil Sauce (Printable Version)
Juicy meatballs simmered in a bright tomato basil sauce — a comforting classic perfect over pasta or with crusty bread.
# The Ingredients You'll 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)
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in just 45 minutes from start to finish
- Uses basic ingredients most home cooks already have
- Versatile enough for pasta night or appetizers with toothpicks
- Freezes beautifully for meal prep
02 -
- Tender meatballs require gentle handling avoid overmixing the meat
- The sauce develops better flavor if allowed to simmer slowly
- Leftovers taste even better the next day as flavors meld
- These meatballs are incredibly versatile serve with pasta zucchini noodles or as a sandwich filling
03 -
- Let the meatball mixture rest for 15 minutes before forming the balls. This allows the breadcrumbs to absorb moisture and helps the meatballs hold their shape better.
- Use a cookie scoop for uniformly sized meatballs that will cook evenly and look professional on the plate.
- When adding meatballs back to the sauce, gently shake the pan rather than stirring to avoid breaking the meatballs apart.