Meatball Parmesan With Homemade Tomato Sauce
Juicy Parmesan meatballs simmered in homemade tomato sauce with sage and herbs. A comforting Italian dinner everyone will love.
Ingredients
Tomato sauce
- 1 tablespoon olive oil
- 2 oz. tomato paste
- 14 oz. diced tomatoes
- 1 sprig fresh thyme or ½ teaspoon dried
- 1 bay leaf
- 10 sprigs fresh basil leaves
- 1 tablespoon sugar
- salt and pepper
Meatballs
- 2 oz. bread stale, without crust
- ½ cup milk
- 1 tablespoon butter
- 1 onion large, finely chopped
- ¼ oz. fresh sage thinly sliced
- ½ oz. Fresh Parsley finely chopped
- 1 ⅓ pound ground beef or mix beef/pork
- 2 eggs size M
- 1½ cups Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Tomato Sauce
- Heat olive oil in a pan and fry tomato paste for 2–3 minutes.1 tablespoon olive oil, 2 oz. tomato paste
- Add canned tomatoes, thyme, bay leaf, basil, and sugar. Stir well.14 oz. diced tomatoes, 1 sprig fresh thyme, 1 bay leaf, 10 sprigs fresh basil, 1 tablespoon sugar
- Lower the heat and let it simmer for 20 minutes.
- Season with salt and pepper to taste.salt and pepper
Meatball Parmesan
- Soak the bread in milk until soft.2 oz. bread, ½ cup milk
- Fry onion in butter until translucent, then stir in sage.1 tablespoon butter, 1 onion, ¼ oz. fresh sage
- In a large bowl, mix bread, onion mixture, parsley, beef, eggs, and Parmesan. Knead lightly.½ oz. Fresh Parsley, 1 ⅓ pound ground beef, 2 eggs, 1½ cups Parmesan cheese
- Roll into balls (about 2 inches / 4 cm).
Fry Meatballs
- Fry the meatballs in a skillet until browned on all sides.
- Pour the tomato sauce over the meatballs, cover, and simmer for 15 minutes.
- Garnish with extra Parmesan and basil. Serve with spaghetti and salad.
NOTES
1. Can I make the sauce ahead of time? Yes, you can prepare the tomato sauce up to 2 days in advance and store it in the fridge.
2. What meat is best for these meatballs? Beef is classic, but a mix of beef and pork makes them extra juicy.
3. Variations
- Add oregano or rosemary for a more robust Italian flavor.
- Replace beef with turkey or chicken for a lighter version.
- Use Pecorino Romano instead of Parmesan for a sharper taste.
- Make mini-meatballs for party appetizers.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Store up to 2 months in freezer-safe containers. Thaw in the fridge before reheating.
- Reheat: Microwave or gently warm in a pan with a splash of water.
Nutrition
Calories: 734kcal | Carbohydrates: 22g | Protein: 47g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 226mg | Sodium: 969mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1464IU | Vitamin C: 20mg | Iron: 6mg
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