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Sunday Stovetop Meatballs Recipe

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4 from 43 reviews

These Sunday Stovetop Meatballs are a hearty and flavorful classic Italian-American dish made with tender ground beef meatballs simmered in a rich, aromatic tomato sauce. The recipe uses a panade of Italian breadcrumbs, ricotta cheese, and milk to keep the meatballs moist and tender. They are first seared to develop a deep golden crust, then cooked slowly in a robust tomato sauce infused with garlic, onion, red wine, and Italian herbs. Perfect for serving over spaghetti and garnished with fresh basil and Parmesan cheese, this meal brings comforting, home-style flavors to your dinner table.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 1/2 cup Italian breadcrumbs
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup milk
  • 1 pound ground beef
  • 2 ounces finely grated Parmesan cheese (about 1.5 cups), plus more for garnish
  • 2 tablespoons grated onion, liquid squeezed out
  • 4 cloves garlic, finely grated or finely minced
  • 1 teaspoon Italian seasoning
  • 1 egg yolk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 tablespoons olive oil

Sauce

  • 1 small yellow onion, diced
  • 6 cloves garlic, finely grated or finely minced
  • 2 tablespoons butter
  • 2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 ounce can tomato paste
  • 1/2 cup dry red wine
  • 28 ounce can crushed tomatoes
  • 29 ounce can tomato sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup fresh chopped basil, plus more for garnish
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Make the Panade: In a medium bowl, combine the Italian breadcrumbs, ricotta cheese, and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquids, ensuring moist meatballs.
  2. Mix Meatballs: To the panade bowl, add the ground beef, finely grated Parmesan, grated onion (with liquid squeezed out), garlic, Italian seasoning, egg yolk, Kosher salt, and cracked pepper. Use your hands to gently combine the ingredients thoroughly, being careful not to overmix.
  3. Form Meatballs: Using a cookie scoop, portion the meat mixture into evenly sized balls. Lightly oil your hands to roll the scooped meat into smooth, round meatballs.
  4. Sauté Meatballs: Heat olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches, cooking on all sides until they develop a dark golden brown crust. They do not need to be cooked through at this stage, as they will finish cooking in the sauce. Transfer browned meatballs to a plate and set aside. Leave the browned bits in the pan.
  5. Sauté Aromatics: Reduce the heat to medium. Add the diced yellow onion along with a couple pinches of salt and pepper to the pan. Cook, stirring frequently, for about 4 minutes until softened. Then, add the garlic, butter, Italian seasoning, garlic powder, and onion powder. Stir constantly and cook for 1 minute to release fragrant aromas.
  6. Start the Sauce: Stir in the tomato paste and cook for 2 minutes, stirring frequently to caramelize it slightly. Pour in the red wine to deglaze the pan, scraping all the browned bits from the bottom. Let it simmer gently for 2 minutes to reduce slightly.
  7. Finish Sauce: Add the crushed tomatoes, tomato sauce, granulated sugar, Worcestershire sauce, bay leaves, and several large pinches of salt and pepper. Stir well to combine all flavors.
  8. Simmer Meatballs: Return the seared meatballs and any accumulated juices to the pan. Bring to a simmer over medium-high heat. Cover, reduce heat to low or medium-low, and simmer gently for about 30 minutes until meatballs are cooked through and tender. Stir in fresh chopped basil and red pepper flakes toward the end of cooking. Adjust seasoning with salt and pepper as needed.
  9. Serve and Enjoy: Serve the meatballs and sauce over cooked spaghetti or your favorite pasta. Garnish with additional fresh basil and grated Parmesan cheese. Enjoy your hearty, comforting meal!
  10. Share the Love: If you loved this recipe, please leave a 5-star rating and review to help others discover this delicious dish.

Notes

  • Using a panade with ricotta and breadcrumbs helps keep the meatballs moist and tender.
  • Do not overmix the meatball ingredients to avoid tough meatballs.
  • Searing the meatballs creates a flavorful crust and enhances the sauce through fond deglazing.
  • The sauce simmers gently with the meatballs to meld flavors and finish cooking.
  • Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
  • Serve with your choice of pasta, crusty bread, or polenta for a complete meal.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/sunday-stovetop-meatballs-recipe/