Meatballs with Tomato Sauce

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in Second Courses

The meatballs with tomato sauce are one of my absolute favorite main courses.

Versatile, delicious, everyone loves them, young and old.

I love dressing pasta with them, making a complete one-dish meal.

My version is simple to make, I don’t fry them but use another method to make them equally tasty.

If you love sauces and dishes that can be made with this sauce, check out these other recipes right below:

Difficulty: Easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

2/3 lbs ground beef
7 oz ground pork
as needed breadcrumb (from half a loaf)
as needed milk (for soaking the bread)
3 tsps chopped parsley
2 eggs
1/2 cup grated parmesan cheese (feel free to use pecorino if you prefer)
as needed garlic (optional, if you like it)
as needed salt
1 quart tomato passata
as needed basil
2 cloves garlic
1 carrot (chopped)
1 stalk celery
Half onion
as needed extra virgin olive oil
as needed salt

Tools

1 Saucepan
1 Knife
1 Spoon
1 Baking sheet
Parchment paper
1 Bowl

Steps

In a saucepan, we saute all the flavors.
Slice the garlic, onion, and carrot.
Add the celery stalk, a drizzle of extra virgin olive oil, and cook on low heat for about ten minutes.
Add the tomato passata and a few pieces of basil leaves.
Extend with a bit of water (about 3/4 cup), half a teaspoon of sugar and cook.
If you see the sauce drying out too much, add more water.
In a bowl place the ground meat.
Add the salt, eggs, chopped parsley, and a finely sliced piece of garlic (if you like it) and begin to mix with a fork.
In the meantime, soak the breadcrumb in milk or water in a separate bowl.
Once soft, wring it out and add to the ground meat and other ingredients.
A generous sprinkle of grated cheese and continue to mix.
When the mixture is soft and well combined, it is ready.
Line a baking sheet with parchment paper which we will brush with a little oil.
Shape the meatballs and place them on the baking sheet, then bake in the oven at 356 degrees Fahrenheit, ventilated mode for about 20 minutes.
When the meatballs have a crust they are ready to continue cooking in the sauce.
Once ready, you can enjoy them as a main course or make a complete dish with pasta.
Bon appétit

Tips for storing meatballs with sauce

Meatballs with sauce can be stored in the fridge for up to two/three days.

Reheat them when you’re ready to eat and they’ll be just as delicious.

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bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.