Description
A classic homemade Italian meatballs recipe featuring juicy ground beef meatballs baked to perfection and simmered in a rich, aromatic tomato sauce with herbs. Perfect as a comforting main dish served over pasta or on its own.
Ingredients
Meatballs
- 1 lb ground beef (80% lean)
- 1 cup breadcrumbs (plain or Italian-seasoned)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3 cloves minced garlic
- 1 large egg
Tomato Sauce
- 1 (28 oz) can crushed tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Ingredients: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped fresh parsley, and egg. Mix gently until just combined to maintain tender meatballs.
- Form Meatballs: Roll the mixture into golf ball-sized meatballs and arrange them evenly on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs for 20-25 minutes until they are golden brown and thoroughly cooked through.
- Prepare Sauce: While meatballs bake, heat olive oil in a saucepan over medium heat. Add crushed tomatoes, dried oregano, and dried basil. Let the sauce simmer gently for about 10 minutes to develop flavors.
- Combine Meatballs and Sauce: Once the meatballs are cooked, carefully add them to the simmering tomato sauce. Allow them to soak up the sauce and heat together for an additional five minutes before serving.
Notes
- You can substitute ground beef with a mix of pork and beef for more flavor.
- Use Italian-seasoned breadcrumbs to enhance the flavor profile.
- Serve meatballs over spaghetti or with garlic bread for a complete meal.
- Make sure not to overmix the meat mixture to keep the meatballs tender.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
