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Best Meatball Recipe

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4.3 from 10 reviews

This best meatball recipe combines tender, flavorful ground beef meatballs with a rich, homemade tomato sauce. Perfectly broiled for a delicious browned exterior, then simmered slowly in a savory sauce infused with garlic, onions, and Italian seasoning, these meatballs are hearty and comforting, ideal for a family meal or entertaining guests.

Ingredients

For the Tomato Sauce:

  • 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

For the Meatballs:

  • 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 seasoning
  • 1 teaspoon minced garlic
  • ¼ cup sliced basil (for garnish)

Instructions

  1. Saute the Aromatics: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add minced onions and garlic; sauté until the onions become translucent, about 3 minutes.
  2. Make the Tomato Sauce: Stir in tomato paste and cook for 1 minute to deepen the flavor. Add crushed canned tomatoes, kosher salt, and black pepper. Cover the pot with the lid slightly ajar to prevent splatter and simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste.
  3. Heat the Oven: Set the oven rack to the lower-middle position and preheat the oven to broil. Line a large baking sheet with foil and lightly grease with olive oil. Set aside.
  4. Prepare Meatball Mixture: In a large bowl, combine ground beef, eggs, breadcrumbs, grated Parmesan, minced onion, kosher salt, black pepper, Italian seasoning, and minced garlic. Mix thoroughly by hand until all ingredients are evenly incorporated.
  5. Shape the Meatballs: Measure out about 1/3 cup (3 ounces) of the meat mixture and roll into balls roughly the size of an egg. Place them evenly spaced on the prepared baking sheet, yielding 14 to 15 meatballs.
  6. Brown the Meatballs: Place the baking sheet with meatballs on the lower-middle rack and broil for 10 to 12 minutes until the surfaces are browned. Carefully flip each meatball and broil an additional 2 to 3 minutes to lightly brown the other sides.
  7. Simmer the Meatballs: Transfer browned meatballs carefully into the simmering tomato sauce. Cover with the lid slightly ajar and simmer gently on low heat for at least 1½ hours. Stir every 20 minutes and check to ensure the meatballs are tender and cooked through.
  8. Adjust Sauce and Serve: If the sauce thickens too much, add water one tablespoon at a time to reach desired consistency. Season with salt and pepper to taste. Serve meatballs topped with the tomato sauce, sliced fresh basil, and additional grated Parmesan if desired.

Notes

  • Use 80% to 85% lean ground beef for optimal moisture and flavor balance in meatballs.
  • Broiling the meatballs first adds a wonderful browned crust that seals in juices before simmering.
  • Simmering meatballs in sauce for a long time tenderizes them and allows flavors to meld beautifully.
  • Adjust sauce consistency with water as needed during simmering to prevent it from becoming too thick or dry.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://bitezly.com/best-meatball-recipe/