Best Meatball Recipe

Best Meatball Recipe

from jessicagavin.com
150 min
14 servings

Grandma's tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.

Ingredients

  • ¼ cup olive oil
  • ½ cup minced yellow onions
  • 2 teaspoons minced garlic
  • 6 ounces tomato paste
  • 7 cups crushed canned tomatoes
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 pounds ground beef (80% to 85% lean )
  • 2 large eggs
  • 1 cup plain breadcrumbs (or Italian-style)
  • ½ cup grated parmesan cheese
  • ½ cup finely minced yellow onion
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasonings
  • 1 teaspoon minced garlic
  • ¼ cup sliced basil

Directions

  1. 1

    Make the Tomato Sauce - In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the onions are translucent, about 3 minutes.Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.

  2. 2

    Heat the Oven - Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

  3. 3

    Make the Meatball Mixture - In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix thoroughly until combined.

  4. 4

    Shape the Meatballs - Measure out 1/3 cup of the ground beef mixture (3 ounces), about the size of an egg, then roll it into a ball. Evenly space them on the prepared baking sheet. This should yield 14 to 15 meatballs.

  5. 5

    Broil the Meatballs - Transfer the meatballs to the lower-middle position in the oven. Cook until the surface is browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side.

  6. 6

    Simmer - Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork-tender when sliced.

  7. 7

    To Serve - If needed, adjust the consistency of the sauce with water, about 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.