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5.0 from 81 votes

Meatballs in Tomato Sauce Recipe

This simple recipe is so flavorful and easy to make since the meatballs cook right in the tomato sauce.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 4
Calories: 903 kcal
Course: Main Course , Appetizer
Cuisine: Italian

Ingredients

For the Tomato Sauce
  • 3 tablespoons olive oil
  • 1 small onion , finely chopped (about ¾ cup)
  • 4 cloves garlic , pressed or minced
  • 1 28- ounce can crushed or puréed tomatoes
  • 1 6- ounce can tomato paste
  • 2 tablespoons granulated sugar
  • 1 tablespoon dried oregano
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper
For the Meatballs
  • 1 pound ground chuck beef
  • 1 large egg , lightly beaten
  • ⅓ cup Italian-seasoned bread crumbs
  • 2 teaspoons dried oregano
  • 2 teaspoons dried mint
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 12 ounces tube pasta , (such as penne or ziti)
  • Parmesan Cheese , for serving
  • chopped parsley , for garnish

Instructions

For the sauce:
    Cup of Yum
  1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
  2. Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
  3. Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
For the meatballs:
  1. Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
  2. Shape the mixture into about 12 1 ½-inch meatballs. Drop them into the sauce and stir gently to cover in the sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
  3. Boil the pasta according to the package directions. Drain.
  4. Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.

Notes

  • The meatballs can be served with pasta as instructed, or they can be spooned over a bed of creamy polenta. Or, serve on their own as an easy appetizer. 
  • creamy polenta
  • Reprinted with permission, Eating in the Middle: A Mostly Wholesome Cookbook.

Nutrition Information

Serving 1g Calories 903kcal (45%) Carbohydrates 106g (35%) Protein 40g (80%) Fat 37g (57%) Saturated Fat 11g (55%) Cholesterol 122mg (41%) Sodium 1188mg (50%) Potassium 1720mg (49%) Fiber 11g (44%) Sugar 25g (50%) Vitamin A 1342IU (27%) Vitamin C 33mg (37%) Calcium 202mg (20%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 903

% Daily Value*

Serving 1g
Calories 903kcal 45%
Carbohydrates 106g 35%
Protein 40g 80%
Fat 37g 57%
Saturated Fat 11g 55%
Cholesterol 122mg 41%
Sodium 1188mg 50%
Potassium 1720mg 37%
Fiber 11g 44%
Sugar 25g 50%
Vitamin A 1342IU 27%
Vitamin C 33mg 37%
Calcium 202mg 20%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.