A classic tomato sauce with tender meatballs, perfect for pasta or as a hearty main dish.
Prep
20 min
Cook
40 min
Total
60 min
Servings
6
Difficulty
Medium
Ingredients
Tomato Sauce
Meatballs
Instructions
Prepare the tomato sauce base
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Pro tip: Be careful not to burn the garlic as it can become bitter.
Simmer the sauce
Add the crushed tomatoes, oregano, basil, salt, and pepper to the pot. Stir well and bring to a simmer. Reduce the heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally.
Pro tip: For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.
Prepare the meatballs
In a large bowl, combine ground beef, beaten egg, breadcrumbs, milk, parmesan cheese, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Pro tip: Using your hands to mix the ingredients can help ensure everything is evenly incorporated.
Shape the meatballs
Form the mixture into 18-20 small meatballs, about the size of a golf ball.
Pro tip: Use a small ice cream scoop for uniform meatball sizes.
Brown the meatballs
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-6 minutes.
Pro tip: Do not overcrowd the pan; brown the meatballs in batches if necessary.
Finish cooking the meatballs in sauce
Transfer the browned meatballs to the simmering tomato sauce. Cover and let them cook for an additional 15 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).
Pro tip: Use a meat thermometer to ensure the meatballs are cooked through.
Tips & Tricks
Serving Suggestions
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