I love meatballs of all kinds and flavors, and at home, I often prepare them with different ingredients, but I was missing this version with sauce!
The meatballs in fresh tomato sauce are a quick and delightful main course, they don’t require frying and are cooked directly in the fresh tomato sauce, making them even more tasty and inviting.
They are soft, fragrant, and flavorful, and children love them too. They can be served hot or cold and are perfect for both lunch and dinner.
Discover the recipe, which you can find after the photo, to make them softer I use soaked bread as my mom used to prepare them and lots of fresh herbs for an extra touch of taste.
With this same mixture, you can also make fried or baked meatballs with or without sauce.
For other versions of meatballs with meat, fish, or vegetables click here!
TRY THESE RECIPES TOO
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Slow Cook, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meatballs in Fresh Tomato Sauce
- 12 oz ground beef
- 5 oz stale bread
- 2 eggs (small)
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 2 cloves garlic
- 1 sprig parsley
- to taste salt
- to taste olive oil
- 6 tomatoes (ripe)
- to taste basil
- to taste rosemary
Tools
- 1 Bowl
- 1 Pan
- 1 Stove
Preparation for Meatballs in Fresh Tomato Sauce
First, soak the bread with water, then drain and squeeze it well. Place it in a large bowl and add the ground beef, Parmigiano, salt, eggs, one chopped garlic clove, and parsley.
Mix all the ingredients with your hands until well combined. Tear off small pieces of the mixture and shape the meatballs by rolling them in your hands, size according to your preference, then place on a plate or tray.
Let the meatballs rest in the fridge while preparing the sauce, or if you prefer bake them in the oven for about 10 minutes at 350°F turning on both sides.
You can also freeze them and use them when needed.
Wash the fresh and ripe tomatoes well and then cut into small pieces.In a pan, pour some oil and the garlic clove, let it brown then cook the tomatoes, add the fresh basil leaves, salt, stir and let it go for about 5 minutes, stirring with a ladle.
Add the meatballs to the sauce, cover with a lid, and let it go over low heat for another 5 minutes.
Add a little water, gently turn the meatballs to prevent them from breaking, and continue cooking for another 5-7 minutes.Plate and serve the meatballs hot, garnished with basil leaves and rosemary sprigs.
In summer, they are also excellent to enjoy cold.
Tips and Variations
The meatballs can be stored in the fridge for about 2-3 days, you can heat them in a pan by adding a little bit of water.
Alternatively, you can freeze them.
You can use fresh tomatoes, canned tomatoes, or ready-made passata.
You can make the meatballs with mixed minced meat, pork, or chicken or turkey.
Can I use passata or tomato pulp?
Yes, you can also use packaged passata or tomato pulp!
Can I cook the meatballs beforehand?
Yes, you can cook them in the oven or fry them in oil in a pan until golden brown and then add them to the tomato sauce.
