Savory San Marzano Meatballs in Tomato Basil Sauce
Indulge in the rich flavors of Italy with our Savory San Marzano Meatballs in Tomato Basil Sauce. This delectable dish features tender meatballs made from high-quality beef or veal, expertly combined with fresh herbs, garlic, and Pecorino Romano cheese. Cooked to perfection and simmered in a luscious San Marzano tomato sauce, these meatballs create a hearty meal that’s perfect for family dinners or special occasions. Serve them over your favorite pasta or enjoy them alone for a satisfying treat. Get ready to impress your guests or simply enjoy a comforting meal at home!
6
Servings
450
Calories
14
Ingredients
Ingredients
ground beef or veal
1.5 lbs (choose any combination desired, meatloaf mix can be used)
onion
1/2 (chopped for meatballs; 1/2 chopped for sauce)
white bread
2 slices (crust removed)
milk
1/2 cup (for soaking the bread)
fresh parsley
to taste (chopped)
garlic cloves
4 (2 for meatballs; 2 for sauce, minced)
kosher salt
to taste
black pepper
to taste
Pecorino Romano cheese
1/2 cup (grated)
eggs
2
San Marzano tomatoes
2 (28 ounce) cans (crushed by hand if preferred)
extra virgin olive oil
6 tablespoons (for cooking)
fresh basil
1 teaspoon (or dried, for sauce)
fresh oregano
1 teaspoon (or dried, for sauce)
Instructions
1
For the sauce, heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the chopped onion and minced garlic, season with 1 teaspoon of salt and pepper, and cook until softened.
2
Add the San Marzano tomatoes to the pan (crushed by hand if desired), and bring to a boil. Once boiling, reduce the heat to low and allow it to simmer while you prepare the meatballs.
3
For the meatballs, remove the crust from the slices of bread and soak them in 1/2 cup of milk in a bowl until soft.
4
In another pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and minced garlic, seasoning with salt and pepper, and cook until translucent. Remove from heat and finely chop the mixture.
5
Squeeze out excess milk from the soaked bread and transfer it to a large mixing bowl. Add the ground meat, eggs, grated Pecorino Romano cheese, chopped parsley, and the onion-garlic mixture. Season with salt and pepper to taste.
6
Using your hands, gently mix the ingredients until just combined—avoid overworking the meat mixture to keep the meatballs tender. Form the mixture into golf ball-sized meatballs.
7
Heat 3 tablespoons of olive oil in the same pan over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown all sides, about 3-4 minutes per side.
8
Once browned, transfer the meatballs to the simmering tomato sauce. If not serving with pasta, allow them to simmer in the sauce for 15-20 minutes to ensure they are cooked through.
9
If serving with pasta, boil water with salt, cook pasta as per package instructions, drain, and combine with the meatballs and sauce.
10
Garnish with additional fresh basil and cheese if desired, and enjoy your sumptuous meal!
Nutrition Information
30g
Fat
20g
Carbs
32g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these meatballs?
The recipe calls for 1.5 lbs of ground beef or veal, but you can also use a meatloaf mix combination if desired.
What kind of tomatoes are used for the sauce?
This recipe uses two 28-ounce cans of San Marzano tomatoes, which can be crushed by hand for a better texture.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
What type of cheese is used in the meatballs?
The recipe specifies using 1/2 cup of grated Pecorino Romano cheese.
How is the bread prepared for the meatball mixture?
Two slices of white bread should have the crusts removed and then be soaked in 1/2 cup of milk until soft.
How much garlic is needed for the entire dish?
A total of 4 garlic cloves are used: 2 minced for the meatballs and 2 minced for the sauce.
What is the protein content per serving?
There are 32 grams of protein per serving in this dish.
How long should the meatballs be browned in the pan?
The meatballs should be browned on all sides for about 3-4 minutes per side.
How long do the meatballs need to simmer in the sauce?
If you are not serving them with pasta, allow the meatballs to simmer in the sauce for 15-20 minutes to ensure they are fully cooked.
What herbs are used in the tomato basil sauce?
The sauce uses 1 teaspoon each of fresh (or dried) basil and fresh (or dried) oregano.
What kind of oil should I use for cooking?
The recipe recommends using extra virgin olive oil, totaling about 6 tablespoons for various steps.
How should I handle the meat mixture to ensure tender meatballs?
You should gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
What size should the meatballs be formed into?
The mixture should be formed into golf ball-sized meatballs.
Can I use dried herbs instead of fresh?
Yes, for the sauce, you can use 1 teaspoon of either fresh or dried basil and oregano.
How much fat is in one serving?
There are 30 grams of fat in each serving.
Is there onion in both the meatballs and the sauce?
Yes, half of an onion is chopped for the meatballs and the other half is chopped for the sauce.
What is the carbohydrate count per serving?
There are 20 grams of carbohydrates per serving.
How many eggs are used in the meatball mixture?
The recipe calls for 2 eggs to be added to the meatball mixture.
What is the first step in making the sauce?
The first step is heating 2 tablespoons of olive oil and cooking the chopped onion and garlic until softened.
What should I do with the milk-soaked bread before adding it to the meat?
You should squeeze out any excess milk from the bread before transferring it to the mixing bowl.
How do I prepare the onion and garlic for the meatballs specifically?
They should be sautéed in olive oil until translucent, then removed from heat and finely chopped before being added to the meat.
What is the best way to serve these meatballs?
They can be served over your favorite pasta or enjoyed alone as a hearty main dish.
Should I brown all the meatballs at once?
No, you should brown them in batches to ensure you do not overcrowd the pan.
How much salt and pepper should I add?
The recipe suggests adding kosher salt and black pepper to taste for both the sauce and the meatballs.
Is fresh parsley included in the recipe?
Yes, chopped fresh parsley is added to the meatball mixture to taste.
What is recommended for garnish?
You can garnish the final dish with additional fresh basil and extra cheese.
What is the total number of ingredients used?
There are 14 ingredients used in this recipe.
Are there specific tags associated with this recipe?
Yes, tags include meatballs, san marzano sauce, italian cuisine, comfort food, and family dinner.
Can I use this recipe for special occasions?
Absolutely, it is described as a hearty meal perfect for family dinners or special occasions to impress guests.