Beef Meatballs in Tomato Sauce

Beef meatballs simmered in a garlic-and-tomato sauce. Serve over pasta, with rice, or alongside bread for scooping up the sauce.

Recipe development note: This recipe has not been kitchen-tested. Preparation and cooking times are estimates; use a food thermometer to check doneness.

Recipe details

• Servings: 4
• Yield: approximately 16 meatballs
• Estimated prep time: 20 minutes
• Estimated cooking time: 30–35 minutes
• Equipment: large lidded frying pan, mixing bowl, instant-read food thermometer

Ingredients

Meatballs

• 500g ground beef, approximately 15–20% fat
• 40g plain dried breadcrumbs
• 60ml milk
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons finely chopped parsley
• ½ teaspoon dried oregano
• ¾ teaspoon fine salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil, for frying

Tomato sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, 400g
• 120ml water, plus extra if needed
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil or parsley, optional, for serving

Instructions

1. Mix the breadcrumbs and milk in a large bowl. Leave for 5 minutes.
2. Add the beef, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until combined, then shape into approximately 16 evenly sized meatballs.
3. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Brown the meatballs in batches for approximately 5–7 minutes, turning carefully. They do not need to cook through at this stage. Transfer to a plate and continue immediately with the sauce.
4. Carefully discard excess rendered fat, leaving a thin coating in the pan. Add the remaining tablespoon of olive oil as needed, followed by the onion. Cook for approximately 5 minutes until softened.
5. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
6. Add the crushed tomatoes, water, and oregano. Stir, scraping up the browned bits from the pan.
7. Return the meatballs and any collected juices to the sauce. Bring to a gentle simmer, partially cover, and cook for approximately 15–20 minutes, turning occasionally.
8. Check several meatballs with a food thermometer. Ground beef must reach 71°C / 160°F in the center. Continue cooking if necessary.
9. If the sauce becomes too thick before the meatballs are ready, add a little water. Taste the finished sauce, adjust the seasoning, and garnish before serving.

Serving suggestions

Serve with spaghetti and a green salad, or spoon into bowls with rice. Add grated Parmesan at the table if desired.

Food safety

Cook ground beef to a minimum internal temperature of 71°C / 160°F. See the FoodSafety.gov safe minimum internal temperature chart.