Italian Meatballs In Tomato Sauce Recipe

Name: Italian Meatballs In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 3/4 cup onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/3 cup fresh parsley, minced; 1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil); 28 ounces tomatoes, crushed; 6 ounces tomato paste; 1/2 cup chicken stock; 1/4 cup dry red wine; 1 teaspoon sugar; 2 tablespoons romano cheese, freshly grated; 1/2 teaspoon salt; 1/2 teaspoon dried oregano, crumbled; Meatballs; 2 slices bread, soaked in broth or milk (with liquid squeezed from it); 1 lb chuck, ground; 2 large eggs, lightly beaten; 1/2 cup romano cheese, freshly grated; 2 cloves garlic, minced; 3 tablespoons fresh parsley, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/8 teaspoon black pepper, freshly ground ( to taste); 1/4 cup olive oil

Servings: persons

Sauce
3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
Meatballs
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

1
Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
2
While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
3
In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
4
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
5
You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Sauce, 3/4 cup onion, chopped, 2 cloves garlic, minced, 2 tablespoons olive oil, and more.

Yes, Italian Meatballs In Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Meatballs In Tomato Sauce

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