Meatballs in Tomato Sauce - Tender and Fluffy!
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Italian
Meatballs in Tomato Sauce - Tender and Fluffy!
Description
Meatballs in Tomato Sauce - Tender and Fluffy! are made by mixing lean ground beef with sour cream, egg, parmesan cheese, and simple seasonings like salt and pepper. The addition of sour cream contributes moisture and tenderness while parmesan adds umami richness. Forming the mixture gently avoids compacting, preserving a soft texture. The tomato sauce is cooked with garlic, tomato sauce, and a blend of spices including oregano, onion powder, cayenne pepper, and black pepper. Simmering the meatballs in the sauce for about 30 minutes ensures they cook through and absorb flavors, while the lid helps keep moisture.
The sauce offers a balanced mild heat which can be adjusted by reducing or omitting cayenne pepper. The dish finishes garnished with fresh parsley, adding brightness. These meatballs suit serving alongside pasta, over rice, or with crusty bread to soak up the sauce.
Use 85/15 or 80/20 ground beef to ensure enough fat for juicy meatballs. Different salt brands require adjustment for taste. Leftovers keep well refrigerated and freeze for longer storage. Gentle reheating helps maintain tenderness without drying out.
Ingredients
Meatballs:
- 1 pound ground beef 85/15, lean
- 2 tablespoons sour cream
- 1 egg large
- ½ cup parmesan grated
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
Tomato Sauce:
- 1 tablespoon olive oil
- 2 tablespoons garlic minced
- 15 ounces tomato sauce no salt or sugar added; 1 ¾ cup, canned
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- ¼ teaspoon cayenne pepper
Garnish:
- 2 tablespoons parsley chopped
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
- Use 85/15 or 80/20 lean ground beef to retain moisture and prevent dry meatballs.
- Handle the meat mixture lightly to keep meatballs tender and avoid dense texture.
- Adjust cayenne pepper to your preferred spice level, from a pinch to omitting entirely.
- When using other kosher salt brands, reduce amount by half compared to Diamond Crystal for accurate seasoning.
- Store leftovers in airtight container in fridge for 3-4 days; reheat covered at low power to maintain texture.
- Freeze cooked meatballs wrapped for up to three months for meal prep convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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