Description
Classic meatballs simmered in a rich and flavorful tomato sauce, perfect for serving over spaghetti or as a hearty sub sandwich filling.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- For the sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tsp sugar (optional, to balance acidity)
- Fresh basil or parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined. Form into small meatballs (about 1 inch in diameter).
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides. Remove and set aside.
- In the same skillet, add 1 tablespoon olive oil. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds.
- Pour in crushed tomatoes. Add oregano, salt, pepper, and sugar if using. Stir and bring to a simmer.
- Return meatballs to the skillet, cover partially, and let simmer for 20–25 minutes, or until meatballs are cooked through and sauce is thickened.
- Garnish with fresh basil or parsley and serve hot over pasta or in sandwich rolls.
Notes
- Use a mix of ground beef and pork for richer flavor.
- For a smoother sauce, blend the crushed tomatoes before cooking.
- Meatballs can be baked instead of fried to reduce fat.
Nutrition
- Serving Size: 1 plate (with sauce)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg