Melt-in-Your-Mouth Meatballs in Homemade Tomato Sauce
Generous meatballs, pan-seared until golden, then simmered in a creamy, herb-infused tomato sauce. A comforting classic that brings the whole family to the table, ready in under 40 minutes.
🛒 Ingredients
4 servings
- 21 oz ground meat (beef or beef/pork blend with 15% fat)
- 2 large eggs
- 3 tbsp fine breadcrumbs
- 2 cloves garlic, finely minced
- 1 bunch fresh flat-leaf parsley, chopped (about 2 tbsp)
- 1 tbsp fresh chives, chopped
- 1 tsp sweet paprika
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 21 oz plain tomato sauce (jarred or homemade)
- 1 medium yellow onion, thinly sliced
- 1 tsp granulated sugar
- 2 tbsp extra virgin olive oil
- A few fresh basil leaves for garnish
Watch the original video
Watch on TikTokDirections
- 1
Prepare the meatball mixture: In a large bowl, combine the ground meat, eggs, breadcrumbs, minced garlic, parsley, chives, paprika, salt, and pepper. Mix with your hands for 2 minutes until you have a homogeneous and compact mixture.
- 2
Form the meatballs: With slightly damp hands, take portions of the mixture weighing about 1.4 oz each and roll them between your palms to form uniform, walnut-sized meatballs. Arrange them on a plate and refrigerate for 5 minutes to firm up.
- 3
Sear the meatballs: Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches without overcrowding, turning them gently every 2 minutes, until evenly browned on all sides (about 6 to 8 minutes). Set them aside on a plate.
- 4
Prepare the sauce base: In the same skillet, reduce the heat to medium and sauté the sliced onion for 3 to 4 minutes until translucent, scraping up any browned bits from the bottom of the pan.
- 5
Assemble the tomato sauce: Pour the tomato sauce into the skillet, add the sugar (to balance acidity), and season with salt and pepper. Stir well and bring to a gentle simmer.
- 6
Simmer the meatballs: Gently return the seared meatballs to the tomato sauce. Partially cover and let simmer over low heat for 15 to 20 minutes, turning the meatballs halfway through. The sauce should reduce slightly and coat the meatballs.
- 7
Plate and serve: Adjust seasoning with salt and pepper. Sprinkle with chopped fresh parsley and a few basil leaves. Serve immediately with mashed potatoes, steamed broccoli, or sautéed vegetables.
💡 Chef's Tip
The secret to truly melt-in-your-mouth meatballs lies in chilling them: after shaping, place them in the refrigerator for 10 minutes before searing. The cold firms up the proteins, helping the meatballs hold their shape during cooking and remain juicy inside. For an even richer sauce, deglaze the pan with 2 fl oz of red wine before adding the tomato sauce.
