Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Italian
Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)
Description
Tender Italian Meatballs In Tomato Sauce are crafted from ground beef seasoned with egg, minced garlic, chopped parsley, Parmesan, salt, and pepper, mixed just enough to maintain tenderness. The tomato sauce is built in stages starting with olive oil, scallions, and garlic cooked briefly to release aromas without browning, followed by crushed whole peeled tomatoes simmered until they soften and thicken. Strained tomatoes, fresh basil, and dried oregano are added to complete the sauce, which simmers gently alongside the meatballs to unite flavors.
The dish balances the savory, juicy meatballs with a tomato sauce that offers herby freshness without sweetness from overcooked tomatoes. It pairs well with pasta or crusty bread, making it a satisfying meal.
Keeping the meat chilled until cooking helps maintain meatball shape and texture. The sauce and meatballs can be stored together or separately refrigerated for up to five days or frozen for up to six months. Variations include mixing ground pork with beef or adding red pepper flakes for heat.
Ingredients
To Make the Meatballs
- 2 pounds ground beef 908 grams, 80 to 85% lean
- 1 egg
- 2 to 3 cloves garlic minced
- 1 cup Parmesan Cheese 90 grams, grated
- ½ cup parsley anywhere from 25 to 30 grams, finely chopped
- ½ teaspoon salt
- black pepper I use about ½ teaspoon, freshly ground
To Make the Tomato Sauce
- 6 tablespoons olive oil
- 1 scallion finely chopped, or shallot
- 1 clove garlic minced
- 2 bottles whole peeled tomatoes 18.3 ounces or 520 grams each
- 1 bottle strained tomatoes 24 ounces or 680 grams
- 4 basil whole leaves; fresh
- 1 tablespoon oregano dried
- salt
- black pepper
Instructions
Make the Meatballs
- Place the meat in a large bowl. Then, with your fist, make a little dent in the center of the ground beef.
- Add the egg, garlic, parsley, and cheese — season with salt and pepper.
- Mix the ingredients by kneading with your hands just until they're combined. Don't overwork the meat. Instead, swiftly combine the ingredients for tender meatballs.
- Divide the mixture into 10 or 14 pieces. Roll each piece into a ball; store it in the fridge, and proceed to make the tomato sauce.
Make the Tomato Sauce
- In a large pot, heat the oil over medium heat. Add the shallot and garlic—Cook and stir for 10 seconds to release their aroma. Do not let the garlic and shallot brown.
- Add the whole peeled tomatoes and crush them into small chunks with a wooden spoon. Bring to a steady simmer.
- Simmer for 15 minutes, with the pot partially covered. Stir frequently.
- Stir in the strained tomatoes, basil, oregano—season to taste with salt and pepper.
- Cover the pot and bring the sauce again to a steady simmer for a couple of minutes to further break down the tomatoes and allow the flavors to come together.
- Taste and see if the sauce needs a little bit more salt. Lower the heat if necessary to bring to a gentle simmer.
- Then carefully place the reserved meatballs one by one into the simmering tomato sauce.
- Give it one or two gentle stirs enough to divide them into the pot. The meat is still raw and fragile, so don't over stir.
- Keep the sauce at a gentle, low simmer with pot half-covered for about 30 to 40 minutes (for pork meatballs) or at least 1 ½ to 2 hours for beef meatballs or a mix containing beef.
- 15 to 20 minutes in, you can gently stir occasionally or as needed until the meatballs are cooked through and tender.
Notes
- Avoid browning scallions and garlic to prevent sourness in the sauce.
- Use whole peeled tomatoes for better consistency with long simmering; diced tomatoes work only for shorter cooking times.
- Keep meatballs cold before cooking to help them hold together.
- Store cooked meatballs and sauce in airtight containers in the fridge for up to 5 days or freeze for up to 6 months.
- Variations include mixing pork and beef or adding red pepper flakes for spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 746mg | 31% |
| Potassium | 870mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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