Servings
Font
Back
Meatballs in Tomato Sauce Recipe
5 from 81 votes

Meatballs in Tomato Sauce Recipe

Meatballs in Tomato Sauce combines seasoned ground beef formed into tender meatballs, slowly simmered in a richly flavored tomato sauce made with crushed tomatoes, tomato paste, onion, garlic, and herbs. The sauce is cooked to develop deep savory notes with a hint of sweetness from sugar. This recipe includes Italian-seasoned bread crumbs and dried mint in the meatballs for distinctive flavor. The dish pairs well with pasta or creamy polenta, offering a comforting and hearty meal option.

Prep Time
15 mins
Cook Time
1 hr 40 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 crushed tomatoes or puréed tomatoes
  • 1 6- ounce tomato paste canned
  • 2 tablespoons granulated sugar
  • 1 tablespoon oregano dried
  • ¼ teaspoon salt
  • 1 teaspoon black pepper freshly ground
For the Meatballs
  • 1 pound ground chuck beef
  • 1 large egg , lightly beaten
  • ⅓ cup bread crumbs Italian-seasoned
  • 2 teaspoons oregano dried
  • 2 teaspoons dried mint
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 12 ounces tube pasta , (such as penne or ziti)
  • Parmesan Cheese , for serving
  • parsley for garnish, chopped

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 spooned over creamy polenta for a different accompaniment.
  • Simmer the sauce gently, stirring occasionally to avoid sticking and to deepen the flavors.
  • Using Italian-seasoned bread crumbs and dried mint gives the meatballs a unique taste that balances the tomato sauce.
  • For best texture, avoid overworking the meat mixture when combining ingredients.

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 (37%) Fiber 11g (44%) Sugar 25g (50%) Vitamin A 1342IU (27%) Vitamin C 33mg (37%) Calcium 202mg (20%) Iron 9mg (50%)

Nutrition Facts

Serving: 4 Serving

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.