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Italian meatballs on spaghetti .

Easy Italian Meatballs in Tomato Sauce (Stove Top Recipe)


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  • Author: Grant and Rochelle Murchie
  • Total Time: 50 -65 minutes
  • Yield: 6 - 8

Description

Discover how long to cook meatballs after browning in this easy Italian meatball recipe. Made with ground beef, bread crumbs, and fresh herbs, these homemade meatballs are simmered in a flavorful tomato sauce for the most tender and delicious meatballs ever. Perfect for a weeknight dinner or a lazy weekend meal.


Ingredients

For the Meatballs

500g (1 lb) Lean Ground Beef

500g (1 lb) Lean Ground Pork

1/2 cup Bread Crumbs

1/2 cup Parmesan Cheese, grated

1 - 2 tbsp Fennel Seeds, crushed

1 tbsp Dried Oregano

1 Large Egg

Salt and Freshly Ground Black Pepper

1 - 2 tbsp Olive Oil, for frying

For the Tomato Sauce

2 tbsp Olive Oil

1 Onion, finely chopped

2 Fresh Garlic Cloves, minced

2 Fresh Bay Leaves

2 - 3 tbsp Fresh Oregano, finely chopped

2 - 3 tbsp Fresh Rosemary, finely chopped

2 tbsp Tomato Paste

3 x 400g (14 oz) Cans of Whole Peeled Tomatoes, whizzed

1 tbsp Red Wine Vinegar

Salt and Freshly Ground Black Pepper

For Serving

500g (16 oz) Spaghetti (or Rolls to make meatball subs)

Fresh Basil, washed

Grated Parmesan Cheese


Instructions

 

1.Make the Meatball Mixture - Add the ground beef, ground pork, breadcrumbs, Parmesan Cheese, fennel seeds, dried oregano and egg in a large bowl. Generously season with salt and pepper. Mix everything together with your hands, until really well combined. Use a tablespoon measuring spoon (or a small cookie scoop) to measure out heaped spoonfuls on the meat mixture. Use wet hands and roll even-sized meatballs. Pack the raw raw meatballs on a sheet pan lined with parchment paper.

 

2. Brown the Meatballs - Heat the oil in a large Dutch Oven, large sauce pan or large skillet over medium heat. Brown the meatballs in batches, turning occasionally, and adding more oil as you need. (Do not overload the pot otherwise the meatballs will not brown, but rather ‘boil’) The meatballs should be golden brown on all sides and almost cooked through. Transfer browned meatballs to a sheet pan or plate and set aside. 

 

3. Make the Simmering Sauce - In the same pan, add the rest of the olive oil and fry the onion and garlic over medium low heat until soft and translucent. (Don't worry about the browned bits from the meatballs, the onion will soak it up and add lots of flavor to the sauce.) Add the fresh herbs and fry for a minute or two. Then add the tomato paste and cook for another minute or two. Add the whizzed canned tomatoes, red wine vinegar and a cup of water to the pot, and bring to a simmer. (We like to use the best quality canned whole peeled Italian tomatoes we can find and use a food processor or hand blender to give them a quick ‘whizz’. If you prefer a chunky sauce you can simply break up the tomatoes with a wooden spoon in the pot during the cooking process or use crushed tomatoes.) Gently simmer the sauce on low heat for 15 - 20 minutes uncovered stirring occasionally until the sauce has reduced and thickened. Taste and season the sauce with salt and pepper.

 

4. Simmer the Meatballs in the Sauce - Add the browned meatballs to sauce, gently move them around to coat them in the sauce. (Don’t stir them too much otherwise the meatballs will fall apart) Cover and simmer the meatballs in the sauce on low heat for 15 - 20 minutes or until cooked through. Gently stir occasionally to make sure the sauce doesn’t burn.

 

5. Serve and Enjoy - Cook spaghetti according to packet instructions to al dente. Drizzle with a little olive oil and garnish with lots of fresh basil and grated parmesan. Or serve in soft rolls to make meatball subs. Top with grated mozzarella cheese and melt cheese under the grill.

 

Notes

Storage Instructions

Fridge: Store leftover meatballs in an airtight container for up to 3 days.

Freezer: Raw meatballs - Pack the raw meatballs in a single layer on a sheet pan lined with parchment paper, cover with plastic wrap and freeze.  Once frozen, transfer to an airtight container and freeze for up to 3 months. Tomato sauce – Make sure the sauce has cooled down. Pour into an airtight container and freeze for 3 to 4 months. Cooked meatballs – Cool down cooked meatballs in sauce. Transfer to an airtight container and freeze for up to 3 months

How to Reheat Meatballs: Thaw meatballs and sauce in the fridge. Reheat meatballs and sauce on the stove top over medium heat until warmed through.

Make-Ahead Instructions: Prepare meatballs and sauce ahead of time, store in the fridge or freezer, and reheat as needed.

  • Prep Time: 10 - 15 minutes
  • Cook Time: 40 - 50 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 453
  • Sugar: 19.4 g
  • Sodium: 608.8 mg
  • Fat: 20.5 g
  • Carbohydrates: 37.1 g
  • Protein: 35.6 g
  • Cholesterol: 106.9 mg