Softest Italian Meatballs in Tomato Sauce
Incredibly soft, juicy Italian meatballs simmered directly in a rich tomato sauce without frying.
1h4Servings
Nutrition
676kcal
48gProtein
30gCarbs
40gFat
Ingredients
MEATBALLS
Ground Beef
0.45 kg
Ground Pork
0.23 kg
Bread
soaked in milk and squeezed dry
2 slices
Egg
1 whole
Parmigiano Reggiano
grated
1 cup
Garlic
grated
1 clove
Salt
To taste
to taste
Black Pepper
To taste
to taste
SAUCE
Extra Virgin Olive Oil
A generous drizzle
2 tbsp
Garlic
whole
3 cloves
Tomato Passata
2 jars
Whole Peeled Tomatoes
crushed
2 cans
Water
½ cup
Fresh Basil
a few leave
Salt
To taste
to taste
Black Pepper
To taste
to taste
Instructions
1Infuse the Sauce Base
5m
5mHeat Oil
In a large pot, heat olive oil over medium heat.
Infuse Garlic
Add whole garlic cloves to the hot oil and let them infuse for about 2-3 minutes until fragrant, being careful not to burn them.
2Build the Tomato Sauce
10m
10mAdd Liquids
Pour in the tomato passata, crushed whole peeled tomatoes, and water.
Season Sauce
Season the sauce with salt, black pepper, and fresh basil leaves. Stir to combine.
Simmer Sauce
Bring the sauce to a gentle simmer over low heat. Let it cook while you prepare the meatballs.
3Prepare the Meatball Mixture10m
10mCombine Ingredients
In a large bowl, combine the ground beef, ground pork, milk-soaked and squeezed bread, egg, grated Parmigiano Reggiano, grated garlic, salt, and black pepper.
Mix Gently
Mix all the ingredients together gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
4Form and Cook Meatballs
40m
40mShape Meatballs
Gently roll the mixture into uniform-sized meatballs. Aim for about 1.5-inch diameter.
Add to Sauce
Carefully drop the formed meatballs directly into the simmering tomato sauce. Ensure they are submerged.
Simmer Meatballs
Cover the pot and let the meatballs simmer gently in the sauce on low heat for approximately 40 minutes, or until cooked through.
Stir Gently
Stir the sauce gently a few times during cooking to ensure the meatballs cook evenly and do not stick to the bottom of the pot.
5Serve
5m
5mCheck Doneness
The meatballs should be firm and cooked through. The sauce will have thickened slightly and be rich in flavor.
Plate
Serve the meatballs and sauce hot, garnished with extra fresh basil if desired. This dish is excellent served over pasta or with crusty bread.
Tips
Using a mix of beef and pork provides the best flavor and texture for the meatballs.
Soaking the bread in milk and squeezing out the excess liquid is key to achieving tender, melt-in-your-mouth meatballs.
Avoid overmixing the meatball ingredients; handle the mixture as little as possible to keep the meatballs tender.
Simmering the meatballs directly in the sauce ensures they stay moist and absorb the sauce's flavor.