If you’re craving a comforting, soul-satisfying meal, look no further than this delightful Italian Meatballs in Tomato Sauce Recipe. Bursting with rich flavors, tender meatballs, and a vibrant tomato sauce that clings perfectly to every bite, this dish is a classic that never goes out of style. Whether you’re cooking for family or impressing friends, these homemade meatballs simmered in a luscious tomato sauce truly showcase the heart of Italian cooking in every forkful.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients make all the difference in this Italian Meatballs in Tomato Sauce Recipe. Each element plays a crucial role, from the juicy ground beef to the fragrant herbs, ensuring that every bite is balanced and memorable.
- 1 lb lean ground beef: The star protein, providing tenderness and rich flavor to the meatballs.
- 1/2 cup panko breadcrumbs: Adds lightness and structure, keeping the meatballs perfectly tender.
- 1/4 cup yellow onion, grated: Infuses moisture and a subtle sweetness into the meat mixture.
- 2 tbsp fresh basil, chopped: Brings fragrant herbaceous notes that brighten the dish wonderfully.
- 1 1/2 tsp dried oregano: Classic Italian seasoning that deepens the savory profile of the meatballs.
- 1 tsp kosher salt: Essential for seasoning and enhancing all the flavors harmoniously.
- 4 tbsp extra virgin olive oil: Provides richness and a silky base for the tomato sauce.
- 1/2 small yellow onion, finely diced: Adds a sweet and aromatic foundation to the sauce.
- 4 garlic cloves, thinly sliced: Infuses the sauce with warm, pungent garlic flavor.
- 1 tbsp tomato paste: Concentrates the tomato essence and adds depth to the sauce.
- 3 cups DeLallo Passata Tomato Purée: The vibrant heart of the sauce, offering a smooth, fresh tomato flavor.
- 1 tsp dried oregano: A second layer of herb that complements the meatballs beautifully.
- 1 tsp kosher salt: Balances acidity and enhances the sauce’s taste.
- 12 oz DeLallo Spaghetti: The perfect pasta to twirl with your tender meatballs and sauce.
How to Make Italian Meatballs in Tomato Sauce Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the lean ground beef, panko breadcrumbs, grated yellow onion, fresh chopped basil, dried oregano, and kosher salt in a large bowl. Mix gently until all the ingredients are well incorporated but be careful not to overwork the mixture to keep your meatballs tender and juicy.
Step 2: Shape the Meatballs
Using your hands, form the mixture into evenly sized meatballs, about 1 ½ inches in diameter. This size ensures they cook perfectly through while remaining moist inside, giving you the ideal bite every time.
Step 3: Brown the Meatballs
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the meatballs, turning occasionally, until they develop a golden brown crust on all sides. This step locks in flavor and creates a wonderful texture.
Step 4: Sauté Onion and Garlic
In the same skillet, add the remaining olive oil and sauté the finely diced yellow onion until translucent. Then stir in the thinly sliced garlic, cooking just long enough to release its aroma without burning.
Step 5: Build the Tomato Sauce
Stir in the tomato paste, cooking briefly to deepen its flavor. Next, pour in the Passata tomato purée, add dried oregano and kosher salt, then bring the sauce to a gentle simmer.
Step 6: Simmer Meatballs in Sauce
Carefully nestle the browned meatballs into the tomato sauce. Cover and let them simmer gently for about 25 to 30 minutes. This slow cooking melds the flavors perfectly and ensures the meatballs are cooked through and tender.
Step 7: Cook the Spaghetti
While the meatballs are simmering, cook the DeLallo spaghetti according to package instructions until al dente. Drain and set aside, ready to be paired with the rich tomato sauce and meatballs.
How to Serve Italian Meatballs in Tomato Sauce Recipe
Garnishes
Fresh garnishes can elevate the experience of this classic dish. Consider sprinkling freshly chopped parsley or basil leaves over the top for vibrant color and fresh aroma. A generous shave of Parmesan cheese adds a salty, nutty finish that’s simply irresistible.
Side Dishes
This dish pairs excellently with crusty Italian bread or a fresh green salad tossed with lemon vinaigrette. The bread is perfect for soaking up the luscious tomato sauce, while the salad adds a crisp contrast that brightens your plate.
Creative Ways to Present
For a fun twist, serve the meatballs atop creamy polenta instead of pasta, or stuff the cooked meatballs into toasted sub rolls for a hearty Italian meatball sandwich. These creative ideas bring a playful flair that delights the eyes and palate alike.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely, then place the meatballs and sauce in an airtight container. Refrigerate for up to 3 days, where the flavors will continue to develop beautifully, making your next meal just as tasty.
Freezing
Italian Meatballs in Tomato Sauce Recipe freezes wonderfully. Portion the meatballs and sauce into freezer-safe containers or bags, leaving headspace for expansion. They can be frozen for up to 3 months, perfect for a future quick and comforting dinner.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently in a saucepan over medium-low heat until heated through, stirring occasionally to avoid sticking. For noodles, reheat separately or quickly toss with a bit of olive oil to restore their texture.
FAQs
Can I use other types of meat for the meatballs?
Absolutely! While this recipe calls for lean ground beef, you can substitute with ground pork, veal, turkey, or a combination to suit your preference and dietary needs, each bringing its own unique flavor and texture.
Is it necessary to brown the meatballs before simmering?
Browning adds a depth of flavor and appealing texture to the meatballs, but if you’re short on time, you can skip this step. Just be aware the meatballs might be softer and miss that caramelized crust.
Can I make the tomato sauce from scratch instead of using Passata tomato purée?
Yes, you can use fresh tomatoes peeled and pureed or canned whole peeled tomatoes blended smooth. However, Passata offers a smooth texture and consistent flavor that’s perfect for this sauce.
What pasta works best with Italian Meatballs in Tomato Sauce Recipe?
Spaghetti is traditional and allows the sauce and meatballs to shine, but feel free to use other long pastas like linguine or fettuccine, or even short shapes like rigatoni for a different eating experience.
How do I keep the meatballs tender and moist?
Using panko breadcrumbs and grated onion adds moisture and lightness. Also, avoid overmixing the meat mixture and simmer gently instead of boiling to maintain tenderness throughout cooking.
Final Thoughts
There’s something truly heartwarming about a homemade Italian Meatballs in Tomato Sauce Recipe that brings people together around the table. Its rich flavors, comforting textures, and inviting aromas feel like a warm hug from the inside out. I can’t wait for you to try this recipe and make it a new favorite in your kitchen.
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Italian Meatballs in Tomato Sauce Recipe
Classic Italian Meatballs in Tomato Sauce served with perfectly cooked spaghetti. These juicy, flavorful meatballs are made with lean ground beef, fresh herbs, and breadcrumbs, simmered in a rich tomato sauce infused with garlic, onions, and oregano. A comforting and hearty pasta dish perfect for any occasion.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
Meatballs
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup yellow onion, grated
- 2 tbsp fresh basil, chopped
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt
Tomato Sauce & Pasta
- 4 tbsp extra virgin olive oil
- 1/2 small yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- 3 cups DeLallo Passata Tomato Purée
- 1 tsp dried oregano
- 1 tsp kosher salt
- 12 oz DeLallo Spaghetti
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the lean ground beef, panko breadcrumbs, grated yellow onion, chopped fresh basil, dried oregano, and kosher salt. Mix gently until all ingredients are evenly combined without overworking the meat to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into uniform meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact but not too tightly packed.
- Sear the Meatballs: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the meatballs in batches, searing them until they are browned on all sides, about 5-7 minutes. Remove and set aside.
- Prepare the Tomato Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the finely diced onion until translucent, about 3-4 minutes. Add the thinly sliced garlic and cook for another 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Simmer the Meatballs in Sauce: Pour in the DeLallo Passata Tomato Purée, add dried oregano and kosher salt. Stir well and bring the sauce to a gentle simmer. Return the seared meatballs to the skillet, covering them with the sauce. Simmer on low heat for 20-25 minutes until meatballs are cooked through and the sauce has thickened slightly.
- Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add the DeLallo Spaghetti and cook according to package instructions, usually 8-10 minutes, until al dente. Drain the pasta, reserving a cup of pasta water.
- Combine and Serve: If needed, add a splash of reserved pasta water to the tomato sauce to loosen it. Serve the meatballs and sauce over the cooked spaghetti, garnished with additional fresh basil if desired. Enjoy warm.
Notes
- For extra flavor, add a pinch of red chili flakes to the sauce for subtle heat.
- Use fresh basil when possible for a brighter herbaceous note in both the meatballs and as a garnish.
- If you prefer, bake the meatballs at 400°F (200°C) for 15-20 minutes instead of searing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
