Italian Meatballs Tomato Sauce (Print-Friendly Version)

Juicy meatballs simmer in garlicky tomato sauce with Italian herbs—delicious for sharing over pasta or bread.

# What You’ll Need to Make This:

→ For the meatballs

01 - 450 g ground beef or a combination of beef and pork
02 - 50 g breadcrumbs
03 - 60 ml whole milk
04 - 1 large egg
05 - 25 g freshly grated Parmesan cheese
06 - 2 garlic cloves, minced
07 - 1 teaspoon dried oregano
08 - 0.5 teaspoon dried basil
09 - 0.25 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons olive oil, for frying

→ For the tomato sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 800 g crushed tomatoes
16 - 1 teaspoon dried oregano
17 - 1 teaspoon dried basil
18 - 1 teaspoon sugar (optional, to balance acidity)
19 - Salt and freshly ground black pepper, to taste
20 - Fresh basil leaves, for garnish (optional)

# How to Prepare:

01 - In a small bowl, combine breadcrumbs with milk and let stand for 5 minutes until softened.
02 - In a large mixing bowl, blend ground beef, soaked breadcrumbs, egg, Parmesan, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper until the mixture is cohesive.
03 - Roll the mixture into small balls, each approximately 2.5–4 cm in diameter.
04 - Heat olive oil in a large skillet over medium heat. Add the formed meatballs and cook, turning frequently, until they are browned on all sides, about 5–7 minutes. Transfer meatballs to a plate; they do not need to be fully cooked at this stage.
05 - In the same skillet, add olive oil and sauté chopped onion over medium heat until softened, about 3–4 minutes. Add minced garlic and cook for 1 minute until fragrant.
06 - Add crushed tomatoes, oregano, basil, sugar if using, salt, and black pepper to the skillet. Stir and bring to a simmer. Cook uncovered for 10 minutes.
07 - Gently return sautéed meatballs to the sauce. Cover and simmer over low heat for 20–25 minutes, stirring occasionally, until meatballs are fully cooked and tender.
08 - Garnish with fresh basil leaves and additional grated Parmesan if desired. Serve hot over cooked pasta, zucchini noodles, mashed potatoes, or inside a toasted sub roll.

# Extra Tips:

01 - Substitute ground beef with turkey or chicken for a lighter preparation.
02 - Incorporate fresh parsley or finely chopped spinach into the meatball mixture for added greens.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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