Description
Tender and flavorful Italian meatballs baked in a simple homemade tomato sauce, all prepared in one pan for easy cooking and cleanup.
Ingredients
- For the Meatballs:
- 1 cup white sandwich bread, crusts removed, torn into small pieces
- 1/2 onion, grated with juices
- 14 oz (400g) ground beef
- 3 oz (100g) ground pork (or additional ground beef)
- 1 large egg
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan or Pecorino Romano cheese
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
- For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 28 oz (800g) crushed tomatoes
- 1/2 cup water
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh basil leaves for garnish
Instructions
- Preheat your oven to 350°F (180°C). Prepare a baking pan (approximately 12×10 inches or 30×25 cm) by adding the diced onion, minced garlic, and olive oil for the sauce. Mix these ingredients and spread them evenly. Bake for 8 minutes to soften the aromatics. While this bakes, begin your meatballs.
- In a large bowl, combine the torn bread pieces and grated onion. Mix well so the onion juices moisten the bread. Let it sit for about 3 minutes until the bread softens into a mushy consistency. If needed, a splash of milk or water can help.
- Add the ground beef, ground pork, egg, chopped parsley, minced garlic, grated cheese, salt, and pepper to the bread mixture. Using your hands, mix thoroughly until all ingredients are just combined. Be careful not to overmix, as this can lead to tough meatballs.
- Form the mixture into generously heaped tablespoon-sized balls; you should get approximately 20 meatballs. Ensure they are firm but not overly compressed.
- Once the sauce aromatics have baked, remove the pan from the oven. Stir in the crushed tomatoes, water, sugar, salt, and pepper. Mix well.
- Place a wire rack directly over the sauce pan. Arrange the formed meatballs on the rack, ensuring they are positioned so any drippings fall into the sauce.
- Lightly spray the meatballs with olive oil.
- Increase the oven temperature to 390°F (200°C).
- Bake the meatballs and sauce for 20 minutes.
- For a golden-brown finish, you can optionally switch your oven to broiler (grill) setting on high for 2 minutes at the end, watching carefully to prevent burning.
- Carefully transfer the cooked meatballs from the rack directly into the simmering tomato sauce. Stir gently to coat them.
- Serve these tender meatballs immediately, ideally over your favorite pasta, and garnish with fresh parsley and extra Parmesan cheese.
Notes
- Do not overmix the meatball mixture to avoid tough meatballs.
- Use a wire rack over the sauce pan to allow drippings to infuse the sauce.
- If the bread doesn’t soften enough, add a splash of milk or water.
- Watch carefully during broiling to prevent burning.
- This recipe is best served fresh over pasta, but can be stored in the fridge for up to 3 days.