Description
Mouthwatering Italian Meatballs in Tomato Sauce combine classic Mediterranean flavors with hearty comfort. Rich ground beef mingles with herbs and parmesan, creating a delectable dish that brings warmth and satisfaction to your dining experience.
Ingredients
Scale
Meat:
- 1 lb (454 g) lean ground beef
Binding and Aromatics:
- ½ cup panko breadcrumbs
- ¼ cup yellow onion, grated
- 2 tablespoons fresh basil, chopped
Seasonings:
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
Sauce Ingredients:
- 4 tablespoons extra virgin olive oil
- ½ small yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 3 cups passata tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Pasta:
- 12 ounces (340 g) spaghetti
Instructions
- Prepare a baking sheet with parchment paper and heat the oven to 425°F (220°C) for optimal meatball roasting.
- Combine ground beef with panko, grated onion, aromatic herbs, and seasoning in a spacious mixing bowl, ensuring gentle incorporation to maintain tenderness.
- Craft 8 uniform meatballs using lightly oiled palms, creating consistent shapes for even cooking.
- Arrange meatballs on the prepared sheet and roast for 10-12 minutes, developing a golden exterior while maintaining internal moistness.
- Initialize sauce preparation by warming olive oil in a substantial pot over moderate heat.
- Softly caramelize diced onions until translucent, releasing their natural sweetness and aromatic qualities.
- Introduce minced garlic, robust tomato paste, and dried herbs, allowing flavors to intensify and meld together.
- Pour passata into the pot, creating a rich, velvety sauce base with gentle simmering.
- Carefully nestle partially roasted meatballs into the vibrant tomato sauce.
- Allow meatballs to gently poach in the sauce, covering the pot to ensure thorough, even cooking and flavor infusion.
- Simultaneously, prepare pasta by bringing salted water to a vigorous boil in a separate large pot.
- Cook spaghetti until perfectly al dente, capturing that ideal texture between firm and tender.
- Elegantly coat pasta with sauce, plate with succulent meatballs, and garnish with fresh basil leaves for a final flourish.
Notes
- Avoid overworking the meat mixture to prevent tough, dense meatballs that lack the desired tender texture.
- Use a light touch when forming meatballs, gently rolling them between palms to maintain a delicate, airy consistency.
- Opt for high-quality ground beef with a slightly higher fat content (80/20) to ensure juicy, flavorful meatballs that won’t dry out during cooking.
- For a
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg