Meatballs in Tomato Sauce - Tender and Fluffy!

Name: Meatballs in Tomato Sauce - Tender and Fluffy!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; 2 tablespoons sour cream; 1 large egg; ½ cup parmesan; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoons garlic; 15 ounces canned tomato sauce; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon dried oregano; ¼ teaspoon cayenne pepper; 2 tablespoons parsley

User Reviews

5.0

78 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
412 kcal
Course
Main Course
Cuisine
Italian

Meatballs in Tomato Sauce - Tender and Fluffy!

Winston Campbell

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The secret to perfect meatballs in tomato sauce? Adding sour cream and Parmesan to the beef mixture and handling the meatballs lightly.

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Ingredients

Servings

Meatballs:

1 pound lean ground beef 85/15
2 tablespoons sour cream
1 large egg
½ cup parmesan grated
½ teaspoon Diamond Crystal kosher salt see notes below
¼ teaspoon black pepper

Tomato Sauce:

1 tablespoon olive oil
2 tablespoons garlic minced
15 ounces canned tomato sauce no salt or sugar added; 1 ¾ cup
½ teaspoon Diamond Crystal kosher salt see notes below
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper

Garnish:

2 tablespoons parsley chopped

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Instructions

In a large bowl, use your hands to mix the ground beef, sour cream, egg, parmesan cheese, kosher salt, and black pepper. Wet your hands and shape the mixture into 12 meatballs, each weighing about 2 ounces.
In a large (12-inch) lidded saucepan or skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, about 1 minute, just until golden. Add the tomato sauce, kosher salt, black pepper, onion powder, oregano, and cayenne. Bring to a boil.
Add the meatballs, spooning the sauce on top. Cover, reduce the heat to medium-low, and simmer the meatballs until they are cooked through, about 30 minutes. Start checking on them after 20 minutes – they might be ready faster, depending on your stove.
Remove the lid and turn the cooked meatballs in the sauce to coat. Garnish them with parsley and serve.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
For tender and fluffy meatballs, handle the beef mixture lightly. Try not to overwork it, or the meatballs will turn out dense.
Please use 85/15 or 80/20 ground beef. Leaner than that would result in dry, crumbly meatballs that fall apart. The fat is needed to hold the mixture together.
The sauce is mildly spicy. Depending on your personal preferences in terms of heat, you might consider using just ⅛ teaspoon of cayenne pepper. You can also omit the cayenne completely.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months.

Nutrition Information

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Serving 3meatballs Calories 412kcal (21%) Carbohydrates 13g (4%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 11g (55%) Sodium 994mg (41%) Fiber 2g (8%) Sugar 6g (12%)