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Homemade Italian Meatballs in Rich Tomato Sauce Recipe

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4.3 from 8 reviews

This Homemade Meatballs recipe combines Italian sausage and ground beef with aromatic herbs and spices to create tender, flavorful meatballs. Baked to a golden brown and simmered in a rich homemade marinara sauce, these meatballs are perfect for a comforting family meal or a special dinner. The recipe includes detailed instructions for both oven and stovetop cooking methods, alongside a classic marinara sauce made from scratch, enhancing the meatballs’ taste and texture.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings (approximately 32 meatballs)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Ingredients

Meatballs

  • ½ cup plain breadcrumbs (70g)
  • ½ cup grated Parmesan (50g)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 2 large eggs
  • ¼ cup whole milk (4 oz.)
  • 1 lb. bulk Italian sausage (454g)
  • 1 lb. ground beef (454g)
  • 1 small yellow onion
  • 2 garlic cloves

Sauce

  • 2 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 28 oz. crushed tomatoes (1 can)
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp brown sugar (optional)
  • 1 tsp salt (or to taste)

Instructions

  1. Mix the dry ingredients: In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper. This mixture will add flavor and bind the meatballs properly.
  2. Whisk the eggs: In a separate small bowl, lightly whisk the two eggs until combined. Eggs will act as a binder to hold the meatballs together.
  3. Combine all meatball ingredients: In a large bowl, add the breadcrumb mixture, whisked eggs, milk, Italian sausage, and ground beef. Use your hands to mix everything together evenly without overmixing, which can make the meatballs tough.
  4. Rest the mixture: Allow the meatball mixture to rest for 5 minutes so the breadcrumbs can soften and absorb moisture for better texture.
  5. Shape the meatballs: Divide the mixture into approximately 32 equal portions, about 2 tablespoons each, and roll them into balls.
  6. Oven Cooking Method: Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper and place the meatballs about one inch apart. Bake for 15 minutes or until lightly browned.
  7. Simmer in sauce (oven method): Transfer the browned meatballs to a pot of prepared marinara sauce and simmer for an additional 5 minutes to finish cooking and infuse flavor. If not using sauce, bake 3-5 minutes longer or until an internal temperature of 160°F (71°C) is reached.
  8. Stovetop Cooking Method: Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add half the meatballs, cooking and turning every few minutes until browned on all sides and cooked through (internal temp 160°F). Repeat with remaining meatballs.
  9. Simmer in sauce (stovetop method): After browning, transfer the meatballs to the marinara sauce pot and simmer a few minutes before serving for extra tenderness and flavor.
  10. Make the marinara sauce: Dice the onion and mince the garlic. Heat olive oil in a sauce pot over medium heat, add onion and garlic, and cook until onions are soft and translucent, about 5 minutes.
  11. Add tomato paste: Stir in tomato paste and cook 3-5 minutes until it darkens slightly, mellowing acidity and developing sweetness.
  12. Add crushed tomatoes and seasonings: Pour in crushed tomatoes, then add dried basil, oregano, brown sugar (optional), and salt. Stir well, scraping the pot’s bottom to incorporate the tomato paste bits.
  13. Simmer sauce: Bring to a gentle simmer, reduce heat to medium-low, partially cover, and simmer for 30 minutes, stirring occasionally to blend flavors.
  14. Adjust seasonings: Taste the sauce and add more salt or sugar if needed to balance acidity. Simmer longer if it’s still sharp.
  15. Combine and serve: Add fully cooked meatballs to the sauce and simmer an additional few minutes until heated through. Serve hot and enjoy your homemade meatballs in rich marinara sauce!

Notes

  • Do not overmix the meat mixture to keep the meatballs tender.
  • Use a food thermometer to ensure meatballs reach an internal temperature of 160°F (71°C) for safety.
  • The brown sugar in the marinara sauce is optional but helps balance acidity.
  • Meatballs can be baked alone without sauce by baking an additional 3-5 minutes after initial browning.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://cheftinaskitchen.com/homemade-italian-meatballs-in-rich-tomato-sauce-recipe/