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Recipe by:

Dana Ramsey

Comforting Meatballs in Tomato Sauce

A classic comfort dish featuring hearty meatballs simmered in rich tomato sauce, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Meatballs
  • 1 lb. ground beef I prefer 80/20 for that perfect balance of flavor and fat.
  • ½ cup breadcrumbs I use panko for a crunchier texture.
  • ¼ cup grated Parmesan cheese Freshly grated is a game changer.
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
Group: Tomato Sauce
  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes San Marzano tomatoes are my go-to.
  • 1 tsp. sugar To balance the acidity.
  • Salt and pepper to taste
  • Fresh basil for garnish If desired.

Equipment

  • Large mixing bowl For mixing the meatball ingredients.
  • Large skillet For searing the meatballs.
  • Parchment-lined baking sheet For shaping meatballs.
  • Lid For covering the skillet while simmering.

Method
 

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, minced garlic, egg, salt, pepper, and oregano. Use your hands to mix until everything is well combined—don't overmix, or you'll end up with tough meatballs. Shape the mixture into meatballs about the size of a golf ball.
  2. In a large skillet over medium-high heat, heat a tablespoon of olive oil. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 5 minutes until they are golden brown on all sides.
  3. Remove the meatballs and set them aside. In the same skillet, add the remaining tablespoon of olive oil and sauté the onion until translucent—about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Pour in the crushed tomatoes and sugar, season with salt and pepper, and let the mixture simmer for 10 minutes.
  4. Return the meatballs to the skillet, nestling them into the sauce. Cover and let everything simmer on low for another 15-20 minutes. The meatballs will absorb all the rich tomato flavor.
  5. Garnish with fresh basil and serve over your favorite pasta, polenta, or even on a fresh hoagie roll for a delightful meatball sub.

Notes

This dish is best served warm and can be adjusted with your favorite herbs for added flavor.