Italian-Style Meatballs with Homemade Tomato Sauce

Italian-Style Meatballs with Homemade Tomato Sauce

These tender meatballs are made from seasoned ground beef and baked before finishing in a rich tomato sauce. The recipe uses simple pantry ingredients and works well for weeknight dinners, pasta dishes, or sandwiches.

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Course: Main Course

Cuisine: American / Italian-inspired

Keyword: Italian-Style Meatballs with Homemade Tomato Sauce

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Notes

Ingredients

For the Meatballs

1 ½ pounds lean ground beef
1 medium onion, finely minced (about ¾ cup)
1 large egg
4 tablespoons breadcrumbs
2 teaspoons Italian seasoning
1 tablespoon chopped parsley OR 1 teaspoon dried
2 cloves garlic, minced (or ¼ teaspoon garlic powder)
½ teaspoon salt
black pepper to taste
1 teaspoon balsamic vinegar (optional)
olive oil for baking

For the Sauce

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
2 tablespoons tomato paste
2 teaspoons Italian seasoning
2 cloves garlic, minced (or ¼ teaspoon garlic powder)
⅓ cup chicken broth
1 (14-oz) can diced tomatoes
1 (14-oz) can tomato sauce
½ teaspoon brown sugar (optional, to balance acidity)
salt + black pepper to taste
fresh parsley for garnish
grated Parmesan for serving

Instructions

1. Prepare the Meatballs

Preheat the oven

Set the oven to 410°F. Lightly grease a baking sheet with olive oil or line it with parchment paper.

Mix the meatball mixture

Place the following in a large bowl:

1 ½ pounds lean ground beef
1 medium onion (minced)
1 large egg
4 tablespoons breadcrumbs
2 teaspoons Italian seasoning
1 tablespoon chopped parsley
2 cloves garlic (minced)
½ teaspoon salt
black pepper to taste
1 teaspoon balsamic vinegar (optional)

Mix everything together until evenly combined and the mixture holds together. Avoid excessive mixing to keep the meatballs tender.

Form the meatballs

Using about 2–3 teaspoons of mixture per meatball, roll into small balls and arrange them on the prepared baking sheet.

Bake the meatballs

Place the tray in the oven and bake for 10–12 minutes, until the meatballs begin to brown. They do not need to be fully cooked yet.

2. Prepare the Tomato Sauce

Cook the onion

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add 1 medium chopped onion and cook for about 5 minutes, until softened.

Add tomato paste and seasonings

Stir in:

2 tablespoons tomato paste
2 teaspoons Italian seasoning
2 cloves garlic (minced)

Cook for 2 minutes, allowing the mixture to become fragrant.

Deglaze the pan

Pour in ⅓ cup chicken broth. Scrape the bottom of the skillet to release any browned bits.

Simmer the sauce

Add:

1 (14-oz) can diced tomatoes
1 (14-oz) can tomato sauce
½ teaspoon brown sugar (optional)

Simmer over medium-low heat for 5 minutes, stirring occasionally. Season with salt and black pepper to taste.

3. Finish the Dish

Combine meatballs and sauce

Place the partially baked meatballs into the skillet with the sauce, ensuring they are coated evenly.

Bake together

Transfer the skillet to the oven.

Cover with a lid for a thinner sauce
Leave uncovered for a thicker sauce

Bake at 375°F for 10–15 minutes, until the meatballs are fully cooked and the sauce is bubbling.

Garnish and serve

Top with fresh parsley and grated Parmesan before serving. Pair with spaghetti, mashed potatoes, or crusty bread.

Notes

Mix the meatball ingredients gently; overmixing can make them firm and dense.
If using very lean meat, soaking the breadcrumbs in milk can help keep the meatballs moist.
Balsamic vinegar contributes subtle depth; Worcestershire sauce can be substituted if needed.
Meatballs and sauce can be frozen (preferably separately) for up to 3 months.
Store leftovers in the refrigerator for up to 3 days and reheat gently in sauce.

Nutrition

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