Beef Meatballs Recipe
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Unrated
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
14
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Course
Others
Beef Meatballs Recipe
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This homemade Beef Meatballs Recipe is ideal when served over pasta or in sandwiches! The meatballs are tender and juicy, and the tomato sauce is tangy and flavorful.
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Ingredients
Tomato Sauce
- ¼ cup olive oil
- ½ cup onion minced, yellow
- 2 teaspoons garlic minced
- 6 ounces tomato paste
- 7 cups canned tomatoes crushed, Cento or San Marzano brand
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Meatballs
- 2 pounds ground beef 80% to 90% lean
- 2 egg large
- 1 cup plain breadcrumbs
- ½ cup Parmesan Cheese freshly grated, plus more for garnish
- ½ cup yellow onion finely minced
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- ¼ cup basil for garnish, sliced
Instructions
Tomato Sauce
- In a large pot or dutch oven, heat the olive oil over medium-low heat. When the oil is hot, add the onion and garlic. Sauté for about 3 minutes or until the onions are translucent.
- Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper.
- Simmer with the lid slightly ajar for about 30 minutes, stirring occasionally.
- Add more salt and pepper to taste if necessary.
Meatballs
- Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and spritz with cooking oil. Set aside.
- In a large bowl, add the ground beef, eggs, breadcrumbs, Parmesan cheese, onion, garlic, Italian seasoning, salt, and black pepper. Use your hands or a large spoon to mix well until combined.
- Roll the ground beef mixture into ⅓ cup balls, roughly about the size of an egg. You should have approximately 15 meatballs. Place the meatballs on the prepared baking sheet spaced well apart.
- Broil the meatballs for 10-12 minutes or until browned on one side. Turn and broil for another 2-3 minutes.
- Transfer the meatballs to the tomato sauce. Simmer over low heat with the lid slightly ajar for about 1 ½ hours. Check the meatballs every 20 minutes to ensure they’re not sticking to the bottom of the pot. Add a splash of water if the sauce becomes too thick.
- Towards the end of cooking, add more water (1 tablespoon at a time) until the sauce is the desired consistency. Season to taste with salt and pepper.
- Serve the meatballs over your favorite pasta, topped with sliced basil and Parmesan cheese.
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