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Italian Meatballs in Tomato Sauce Recipe

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4.3 from 34 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-meatballs-in-tomato-sauce-recipe/