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Meatballs in Tomato Sauce - Tender and Fluffy!

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 412

% 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.