Description
Large, old-school meatballs simmered in a rich, garlicky tomato sauce perfect for Sunday supper or make-ahead meals.
Ingredients
- 3 lb (1.36 kg) ground beef, 85% lean
- 1/2 large onion, finely chopped (for meatballs)
- 1/4 cup fresh parsley, chopped (for meatballs)
- 1 cup Italian-style breadcrumbs
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 10 cloves garlic, minced (for meatballs)
- 1/2 tsp garlic powder
- 1/3 tsp black pepper
- 1 tsp salt
- 145 oz canned tomato sauce
- 1/2 cup extra-virgin olive oil
- 1/2 large onion, chopped (for sauce)
- 7 cloves garlic, minced (for sauce)
- 1/4 cup fresh parsley, chopped (for sauce)
- 1/4 tsp ground black pepper, or to taste
- Salt to taste
Instructions
- Prepare the meatball mixture by combining ground beef, chopped onion, parsley, breadcrumbs, eggs, Parmesan, minced garlic, garlic powder, black pepper, and salt in a large bowl.
- Chill for 15–20 minutes to firm the mixture.
- Shape uniform balls using about 2 tbsp of mixture for large servings.
- Brown the meatballs in a skillet with olive oil over medium-high heat for 6–8 minutes or bake at 400°F (200°C) for 15–20 minutes.
- Make the tomato sauce by sautéing onion and garlic in the same skillet, then adding the tomato sauce, parsley, black pepper, and salt.
- Simmer the browned meatballs in the sauce for 30–45 minutes.
- Serve with pasta, polenta, or crusty bread, garnished with extra Parmesan and parsley.
Notes
For a lighter meatball, use 90% lean beef. Gluten-free substitutions are available. For creamier meatballs, add milk to the mixture.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Pan-Searing
- Cuisine: Italian