Classic Italian Meatballs in Rich Tomato Sauce
Discover the authentic taste of Italy with these Classic Italian Meatballs in Rich Tomato Sauce. This recipe combines savory beef meatballs made with fresh herbs and spices, simmered to perfection in a hearty tomato sauce. Ideal for serving over pasta or as a delicious sub sandwich filling, this dish is perfect for gatherings, family dinners, or meal prep. Enjoy the aromatic blend of garlic, onions, and herbs as they create an irresistible sauce that beautifully complements the juicy meatballs. Embrace the flavors of Italy and share this delightful meal with friends and family.
4
Servings
305
Calories
17
Ingredients
Ingredients
Onion
3/4 cup (chopped)
Garlic
4 cloves (2 minced for sauce, 2 minced for meatballs)
Olive Oil
4 tablespoons (divided for sauce and browning meatballs)
Fresh Parsley
1/3 cup + 3 tablespoons (minced and divided)
Dried Basil
1 teaspoon (crumbled)
Crushed Tomatoes
28 ounces (canned)
Tomato Paste
6 ounces (canned)
Chicken Stock
1/2 cup
Dry Red Wine
1/4 cup
Sugar
1 teaspoon
Romano Cheese
2 tablespoons + 1/2 cup (freshly grated and divided)
Salt
1 teaspoon (divided)
Dried Oregano
1/2 teaspoon (crumbled)
Bread
2 slices (soaked in broth or milk, liquid squeezed out)
Ground Chuck
1 lb
Large Eggs
2 (lightly beaten)
Black Pepper
1/8 teaspoon (freshly ground to taste)
Instructions
1
Prepare the sauce first: In a heavy saucepan, heat the olive oil over low heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until softened and fragrant.
2
Stir in the minced parsley, dried basil, crushed tomatoes, tomato paste, chicken stock, dry red wine, sugar, freshly grated Romano cheese, salt, and dried oregano. Increase the heat to medium and bring the sauce to a gentle simmer.
3
Once simmering, reduce the heat to medium-low and let the sauce cook for about 30 minutes, stirring occasionally to prevent sticking.
4
While the sauce is simmering, start preparing the meatballs: In a large mixing bowl, combine the soaked and squeezed bread, ground chuck, lightly beaten eggs, freshly grated Romano cheese, minced parsley, minced garlic, dried oregano, salt, and black pepper. Mix until just combined; be careful not to overmix.
5
Form the mixture into 8 evenly sized meatballs.
6
In a large skillet, heat the remaining olive oil over high heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes. Avoid overcrowding the skillet to ensure they brown properly.
7
Once browned, use a slotted spoon to transfer the meatballs into the simmering tomato sauce. Gently stir to coat the meatballs in the sauce.
8
Allow the meatballs to simmer in the sauce for an additional 30 minutes, stirring occasionally.
9
For best flavor, consider letting the dish cool and refrigerating it overnight. Serve the meatballs hot over your favorite pasta, or enjoy on their own with crusty bread.
Nutrition Information
18g
Fat
21g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Italian Meatballs in Rich Tomato Sauce.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving of these meatballs?
Each serving contains 305 calories.
What type of meat is recommended for the meatballs?
The recipe calls for 1 lb of ground chuck.
How many meatballs should I form with the mixture?
You should form the mixture into 8 evenly sized meatballs.
What type of cheese is used in this recipe?
The recipe uses freshly grated Romano cheese.
How long should the tomato sauce simmer initially?
The sauce should simmer for about 30 minutes before adding the meatballs.
How long do the meatballs simmer once added to the sauce?
They should simmer in the sauce for an additional 30 minutes.
Can I use wine in the sauce?
Yes, the recipe includes 1/4 cup of dry red wine.
What is the secret to getting the best flavor from this dish?
For the best flavor, consider letting the dish cool and refrigerating it overnight before serving.
How much fat is in one serving?
There are 18g of fat per serving.
How much protein does this dish provide per serving?
Each serving provides 17g of protein.
What are the carbohydrate counts for this recipe?
There are 21g of carbohydrates per serving.
How do I prepare the bread for the meatballs?
Soak 2 slices of bread in broth or milk, then squeeze out the liquid before adding to the meat mixture.
How many cloves of garlic do I need?
You need 4 cloves total: 2 minced for the sauce and 2 minced for the meatballs.
What should the skillet temperature be when browning the meatballs?
The meatballs should be browned over high heat.
How long does it take to brown the meatballs?
It takes about 5-7 minutes to brown them on all sides.
Is chicken stock used in this recipe?
Yes, 1/2 cup of chicken stock is added to the sauce.
What kind of canned tomatoes are used?
The recipe uses 28 ounces of canned crushed tomatoes.
Should I use fresh or dried herbs?
The recipe uses a mix: fresh parsley for both the sauce and meatballs, and dried basil and oregano.
Why is sugar added to the sauce?
One teaspoon of sugar is added to help balance the acidity of the tomatoes.
How many eggs are required for the meatballs?
The recipe requires 2 large eggs, lightly beaten.
What is the total number of ingredients in this recipe?
There are 17 ingredients in total.
How should I serve the finished meatballs?
They can be served over your favorite pasta or as a filling for a sub sandwich with crusty bread.
Can I overmix the meatball ingredients?
No, you should mix until just combined; overmixing can make the meatballs tough.
What kind of oil is used for sautéing?
The recipe uses olive oil for both the sauce and browning the meatballs.
What categories or tags does this recipe fall under?
Tags include Italian, meatballs, tomato sauce, pasta, comfort food, family recipe, and hearty meal.
How much onion is needed?
The recipe calls for 3/4 cup of chopped onion.
Does the recipe call for tomato paste?
Yes, one 6-ounce can of tomato paste is used in the sauce.
What kind of pepper is used?
The recipe uses 1/8 teaspoon of freshly ground black pepper.