Homemade Meatballs in Tomato Sauce
Golden pan-seared meatballs simmered in a rich tomato sauce — comfort food at its finest. The breadcrumbs keep them incredibly tender while the sauce soaks up all the savory pan drippings. A weeknight staple that never gets old.
🛒 Ingredients
4 servings
- 500 g ground beef (or beef-pork blend)
- 2 tbsp olive oil (30 ml)
- 1 medium onion, finely chopped (60 g)
- 1 egg
- 150 g breadcrumbs
- Salt, to taste
- Freshly ground black pepper
- 395 g tomato sauce
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Directions
- 1
In a large bowl, combine ground beef, egg, chopped onion, 1 tablespoon of olive oil, salt, and pepper. Mix thoroughly with your hands until evenly combined.
- 2
Gradually add the breadcrumbs and knead until the mixture holds together and can be shaped without sticking to your hands. Add more breadcrumbs if needed.
- 3
Roll the meat mixture into small balls about the size of a walnut, placing them on a plate as you go.
- 4
Heat the remaining olive oil in a skillet over high heat. Sear the meatballs on all sides for 3–4 minutes until browned. Remove and set aside.
- 5
In the same skillet, drain excess oil if needed, then add the tomato sauce, scraping up any browned bits from the bottom of the pan.
- 6
Return the meatballs to the skillet, cover, and simmer over low heat for 15 minutes, turning halfway through, until fully cooked. Serve hot.
💡 Chef's Tip
Chill the meat mixture in the fridge for 15 minutes before shaping for firmer, easier-to-roll meatballs. Made ahead and reheated the next day, they taste even better.
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