Description
This Easy Italian Meatballs recipe offers a delicious and comforting dish made from lean ground beef mixed with classic Italian herbs and spices, baked to perfection, and simmered in a rich homemade tomato sauce. Perfect for a family dinner, served with grated Parmesan and fresh parsley for garnish.
Ingredients
Scale
Meatballs
- 1 ½ pounds lean ground beef
- 1 medium onion, finely minced (about 3/4 cup)
- 1 large egg
- 4 tablespoons breadcrumbs
- 2 teaspoons Italian seasoning
- 1 tablespoon chopped parsley (or 1 teaspoon dried)
- 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
- ½ teaspoon salt
- Black pepper, to taste
- 1 teaspoon balsamic vinegar (optional)
- Olive oil, for baking
Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
- â…“ cup red wine (optional, or use broth/water)
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can tomato sauce
- ½ teaspoon brown sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Grated Parmesan, for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the lean ground beef, finely minced onion, egg, breadcrumbs, Italian seasoning, chopped parsley, minced garlic, salt, black pepper, and optional balsamic vinegar. Mix everything together gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form and Bake the Meatballs: Preheat your oven to 400°F (200°C). Shape the meat mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter. Place them on a greased or parchment-lined baking sheet, drizzle or brush lightly with olive oil to keep them moist, and bake for approximately 20-25 minutes until browned and cooked through.
- Prepare the Tomato Sauce: While the meatballs bake, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add the tomato paste, Italian seasoning, and minced garlic. Cook for another 1-2 minutes to develop flavors. Pour in the red wine (or broth/water), diced tomatoes, and tomato sauce. Add brown sugar if using, and season with salt and black pepper. Let the sauce simmer gently to blend flavors, about 10 minutes.
- Combine Meatballs and Sauce: Once meatballs are baked, add them to the simmering tomato sauce. Gently stir to coat the meatballs and allow them to simmer together for an additional 5 minutes so flavors meld.
- Serve: Garnish with fresh parsley and grated Parmesan cheese. Serve the meatballs hot, ideally with pasta, crusty bread, or your favorite side.
Notes
- For juicier meatballs, avoid overmixing the meat mixture.
- Optional balsamic vinegar adds depth to the meatball flavor but can be omitted.
- If you prefer to fry meatballs instead of baking, cook them in a lightly oiled skillet over medium heat until browned on all sides and cooked through.
- Red wine in the sauce adds richness and complexity but can be substituted with broth or water for a non-alcoholic version.
- The brown sugar balances the acidity of the tomatoes, but it is optional.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
