If there’s one dish that brings everyone to the table with eager anticipation, it’s Ground Beef Meatballs in Rich Tomato Sauce. Imagine perfectly tender meatballs, each bite soaking up a tomato sauce so velvety and fragrant, you’ll want to mop every last drop with some crusty bread. It’s the ultimate comfort food, bridging cozy weeknight dinners and cheerful gatherings with friends. Whether you’re twirling it onto spaghetti or piling it onto a toasted sub roll, this is a recipe you’ll return to again and again—because it’s just that good!
Ingredients You’ll Need
The beauty of Ground Beef Meatballs in Rich Tomato Sauce lies in its simplicity—each ingredient has a purpose, bringing the perfect harmony of savory, aromatic, and herby notes. Gather these essentials, and you’re halfway to dinner bliss!
- Ground Beef (80/20): That perfect balance of fat gives our meatballs richness and melt-in-the-mouth tenderness.
- Breadcrumbs: A necessary binder that soaks up flavor and keeps the meatballs soft, never tough.
- Milk: Moistens the breadcrumbs, ensuring the juiciest results—don’t skip this!
- Large Egg: Holds everything together without making it dense.
- Grated Parmesan Cheese: Adds a signature savory depth and a hit of saltiness.
- Finely Chopped Onion: Tiny pieces mellow and sweeten as they cook inside each meatball.
- Garlic (minced): A must for both meatballs and sauce, bringing robust aroma and warmth.
- Fresh Parsley (chopped): Pops of freshness running through every bite.
- Salt: Essential for seasoning, bringing all the flavors together.
- Black Pepper: Adds gentle heat and complexity.
- Olive Oil: Used for browning meatballs and starting the sauce with a silky base.
- Small Onion (diced): Melts into the sauce for subtle sweetness and body.
- Crushed Tomatoes (one 28-oz can): The heart of the sauce, offering tangy richness.
- Tomato Paste: Concentrated depth and thickener for that luxurious sauce texture.
- Dried Oregano & Basil: Classic Italian herbs that infuse the sauce with aromatic notes.
- Bay Leaf: Subtly flavors the sauce with earthy warmth—just remember to fish it out!
- Red Wine (optional): Adds mellow sweetness and a little complexity; totally fine to skip or substitute with broth.
How to Make Ground Beef Meatballs in Rich Tomato Sauce
Step 1: Soak Breadcrumbs
Start things off by soaking the breadcrumbs in milk for about five minutes. This little step is the trick to delightfully tender meatballs—much better than mixing them in dry. While they plump up, you can prep your other ingredients for a smooth workflow.
Step 2: Mix and Shape Meatballs
Now, in a large bowl, gently combine your ground beef, those softened breadcrumbs, the egg, Parmesan, chopped onion, minced garlic, parsley, salt, and pepper. Mix just until combined (using your hands or a fork), then roll into generous 1 1/2-inch meatballs. Overmixing can make them tough, so be gentle—it’s the secret to light, flavorful bites.
Step 3: Brown the Meatballs
Heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat. Working in batches if necessary, brown your meatballs on all sides for a few minutes each—no need for perfection, just a lovely golden crust for extra flavor. They don’t need to cook through yet; they’ll finish in the sauce. Set them aside on a plate as you go.
Step 4: Build the Rich Tomato Sauce
In the same pan, add a fresh splash of olive oil, then toss in your diced onion. Sauté for about five minutes until soft and fragrant, then add the garlic for an extra minute. Next up: stir in those juicy crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, pepper, and red wine if you’re using it. Bring everything to a gentle simmer—your kitchen will start to smell absolutely incredible.
Step 5: Simmer and Marry the Flavors
Gently return your browned meatballs to the sauce, nestling them in so they’re partially submerged. Cover and let everything simmer on low heat for 30 minutes, turning the meatballs occasionally. They’ll soak up all the saucy flavor and finish cooking through, while the sauce reduces to that perfect, luscious consistency. When you’re ready to serve, remember to fish out the bay leaf and get ready for applause!
How to Serve Ground Beef Meatballs in Rich Tomato Sauce
Garnishes
A shower of freshly chopped parsley or basil, a handful of extra grated Parmesan, or even a sprinkle of red chili flakes will add vibrant color and a pop of flavor to the finished dish. These little additions turn your homemade Ground Beef Meatballs in Rich Tomato Sauce into a restaurant-worthy meal.
Side Dishes
These meatballs play well with just about everything. Classic spaghetti is an obvious winner, but don’t stop there—try them with creamy polenta, fluffy mashed potatoes, or simply piled into toasted sub rolls. And don’t forget the crusty bread for mopping up every drop of sauce.
Creative Ways to Present
For a crowd, serve Ground Beef Meatballs in Rich Tomato Sauce as an appetizer on skewers, or keep them warm in a slow cooker at parties for fuss-free grazing. Tuck them inside sliders for bitesized sandwiches, or add a ladleful atop roasted veggies or a bed of steamed rice. There’s really no wrong way to enjoy them!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let them cool completely before popping them into an airtight container. They’ll keep well in the fridge for up to four days, and in fact, the flavors deepen overnight—making tomorrow’s lunch even more exciting.
Freezing
Ground Beef Meatballs in Rich Tomato Sauce are perfectly freezer-friendly. Allow the meatballs and sauce to cool to room temperature, then divide into freezer-safe portions. Tuck them away for up to three months. They’ll be a lifesaver on those busy nights when homemade comfort is just what you need.
Reheating
For best results, gently reheat meatballs and sauce together on the stovetop over low heat until warmed through. If they’ve thickened a bit in the fridge, add a splash of water or broth. You can also microwave individual portions—just cover to avoid splatters and stir halfway through.
FAQs
Can I substitute another meat for the ground beef?
Absolutely! Ground turkey, chicken, or even a pork-beef blend will work beautifully. Just keep in mind that leaner meats may yield slightly firmer meatballs, so consider adding a splash more milk for tenderness.
What if I don’t have fresh herbs?
No worries—just use a teaspoon each of dried parsley or basil instead. Dried herbs are more potent, so you’ll need a little less, but they still bring vibrant flavor to your Ground Beef Meatballs in Rich Tomato Sauce.
Is the red wine essential in the sauce?
The red wine is totally optional! It adds a richer, slightly deeper flavor, but broth or even water work as a substitute. The sauce will still be absolutely delicious either way.
Can I make Ground Beef Meatballs in Rich Tomato Sauce ahead of time?
Yes, in fact the dish tastes even better after the flavors have melded overnight. Simply reheat gently on the stovetop or in the oven before serving, and enjoy just as much (or more!) as the first night.
What’s the best way to prevent meatballs from falling apart?
The trick is not to overwork the meat mixture, and make sure your breadcrumbs have been well-soaked in milk. The egg binds everything together, so don’t leave it out—these steps guarantee sturdy, tender meatballs every time.
Final Thoughts
This recipe for Ground Beef Meatballs in Rich Tomato Sauce is honestly the kind of comforting, crowd-pleasing dish you’ll want on regular rotation. It’s easy enough for any night, but special enough for guests, and there’s nothing quite like homemade. Give it a try—you (and everyone at your table) will be coming back for seconds!
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Ground Beef Meatballs in Rich Tomato Sauce Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Ground Beef Meatballs in Rich Tomato Sauce are a classic Italian-American comfort food dish that is sure to satisfy your cravings. Juicy meatballs made with a blend of ground beef, breadcrumbs, and Parmesan cheese are simmered in a flavorful tomato sauce until tender and delicious. Serve over spaghetti or with crusty bread for a hearty meal that the whole family will love.
Ingredients
For the Meatballs:
- 1 pound ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine (optional)
Instructions
- Prepare the Meatballs: In a small bowl, combine breadcrumbs and milk; let soak for 5 minutes. In a large bowl, mix ground beef, soaked breadcrumbs, egg, Parmesan, onion, garlic, parsley, salt, and pepper until just combined. Form into 1 1/2-inch meatballs.
- Brown the Meatballs: Heat a large skillet or Dutch oven over medium heat and add a drizzle of olive oil. Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
- Make the Sauce: In the same pan, heat olive oil for the sauce. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, pepper, and red wine if using. Bring to a simmer.
- Simmer: Return meatballs to the pan, cover, and cook on low heat for 30 minutes, turning occasionally, until meatballs are cooked through and sauce is rich and thickened. Remove bay leaf before serving.
Notes
- For extra tenderness, avoid overmixing the meat.
- The red wine deepens flavor but can be omitted.
- This sauce and meatballs freeze well—cool completely before storing in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Browning and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: about 4 meatballs with sauce
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
