Traditional Italian Meatballs with Homemade Tomato Sauce
Experience the authentic taste of Italy with these traditional Italian meatballs, simmered in a rich homemade tomato sauce. Perfectly seasoned with oregano, parsley, and parmesan, these meatballs are best served over pasta for a comforting and delicious meal.
Equipment
- Wooden spoon or spatula
Ingrediënten
For the Meatballs:
- 1 pound ground beef
- 1 large egg
- ¼ cup milk
- 1 teaspoon oregano
- 1 tablespoon parsley
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ¼ cup grated parmesan cheese
For the Tomato Sauce:
- 2 cans tomato puree 28 ounces each
- 1 can peeled plum tomatoes 28 ounces
- 2 cloves garlic minced
- 1 small onion diced
- 6 cloves diced
- 1 teaspoon basil
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons sugar
- ¼ cup extra virgin olive oil
- ¼ cup grated Italian cheese
Instructies
Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, egg, milk, oregano, parsley, garlic powder, ground pepper, and grated parmesan cheese.
- Mix the ingredients by hand (bare hands preferred) until well combined.
- Roll the mixture into meatballs, each about the size of a golf ball.
- Set aside.
Prepare the Sauce:
- In a large pot, heat the extra virgin olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and the garlic is fragrant.
- In a separate bowl, place the peeled plum tomatoes and crush them with your hands.
- Add the crushed plum tomatoes, tomato puree, diced cloves, basil, kosher salt, ground pepper, and sugar to the pot.
- Stir well to combine all the ingredients.
Combine and Simmer:
- Gently place the prepared meatballs into the sauce, ensuring they are submerged.
- Bring the mixture to a gentle simmer and allow it to cook for about 3 hours, stirring occasionally.
- After 3 hours, the sauce should be rich and the meatballs tender.
Serve:
- Serve the meatballs and sauce over your favorite pasta.
- Sprinkle with grated Italian cheese before serving.
Notes / Tips / Wine Advice:
Pair with a robust Italian red wine such as Chianti or Barolo.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 20 g | Protein: 22 g | Fat: 26 g | Fiber: 4 g | Sugar: 6 g | Salt: 600 g
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