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Italian Meatballs

A delightful combination of beef, pork, and veal meatballs simmered in a homemade tomato sauce, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 2 large eggs, lightly beaten
  • 1/4 cup Parmesan cheese, grated
  • 4 cloves garlic, finely diced
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup parsley, finely chopped
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil for browning meatballs
For the Sauce
  • 2 tablespoons olive oil
  • 1 Spanish onion , finely chopped
  • 4 cloves garlic, finely chopped
  • 56 oz. crushed tomatoes
  • 1 bunch parsley
  • 1 pinch red pepper flakes
  • Salt and freshly ground pepper (to taste)
  • 6 leaves basil, sliced into strips for garnish

Method
 

Preparation
  1. Gently combine all meatball ingredients (except the oil) in a large bowl. Roll them into 1 1/2 inch balls.
Cooking the Meatballs
  1. Heat the oil in a large saucepan over medium heat. Add the meatballs and brown them in batches for a few minutes on each side. Remove and set aside.
Making the Sauce
  1. In the same saucepan, heat another 2 tablespoons of olive oil. Add the onion and sauté until softened, about 5 minutes.
  2. Add garlic and heat for 1-2 minutes.
  3. Add crushed tomatoes, bay leaf, parsley, red pepper flakes, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
  4. Add the meatballs to the sauce, cover the pot, and simmer for 45 minutes.
Serving
  1. Remove the bay leaf and parsley before serving. Stir in the basil and serve hot over spaghetti, in a sub sandwich, or on a plate with a sprinkle of Parmesan cheese and a side of garlic bread.

Notes

Ensure the meatballs are uniform in size for even cooking. Don’t rush the browning process; this adds flavor. Adjust the spices according to your taste preference. For extra moisture, you can add a bit of milk to the meat mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.