Description
This Easy Italian Meatballs recipe features tender, flavorful meatballs baked to perfection and simmered in a rich homemade tomato sauce. Perfect for a comforting dinner, these meatballs are seasoned with classic Italian herbs and can be served over pasta, mashed potatoes, or crusty bread.
Ingredients
Scale
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 red wine (optional, or use broth/water)
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can tomato sauce
- ½ teaspoon brown sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan for serving
Instructions
- Prep: Preheat the oven to 410°F. Lightly oil a baking sheet or line it with parchment paper to prevent sticking.
- Mix the ingredients: In a large bowl, combine lean ground beef, finely minced onion, egg, breadcrumbs, Italian seasoning, parsley, garlic, salt, black pepper, and optional balsamic vinegar. Mix gently until well incorporated, taking care not to overmix to avoid tough meatballs.
- Shape the meatballs: Using about 2-3 teaspoons of the mixture per meatball, roll into balls and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Bake for 10-12 minutes, or until meatballs are lightly browned on the outside. They do not need to be fully cooked at this stage.
- Sauté the onion: Heat olive oil in a large, oven-safe skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened and translucent.
- Add tomato paste & seasonings: Stir in tomato paste, Italian seasoning, and minced garlic. Cook for 2 minutes until fragrant to build a rich sauce base.
- Deglaze with wine: Pour in red wine (or broth/water), scraping up browned bits from the pan to add depth to the sauce.
- Simmer the sauce: Add diced tomatoes, tomato sauce, and optional brown sugar. Reduce heat to medium-low and let simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add the meatballs to the sauce: Transfer baked meatballs into the skillet, coating them evenly with the sauce.
- Bake everything together: Cover the skillet with a lid for a thinner sauce or leave uncovered for a thicker sauce. Bake at 375°F for 10-15 minutes until meatballs are fully cooked and sauce is bubbling.
- Garnish and serve: Sprinkle fresh parsley and grated Parmesan on top before serving. Serve hot over spaghetti, mashed potatoes, or with crusty bread.
Notes
- Mix gently for tender meatballs; overmixing results in a tough texture.
- Soak breadcrumbs in milk to keep meatballs moist if using very lean meat.
- A beef and pork mix adds richness, while lean beef keeps the dish lighter. Ground Italian sausage adds extra flavor.
- Red wine such as Chianti or Merlot adds depth, but broth works as a substitute.
- Balsamic vinegar adds subtle richness; Worcestershire sauce can be used as a swap.
- Freeze meatballs and sauce separately for best results, or together if necessary, for up to 3 months.
- Store leftovers in the fridge for up to 3 days; reheat gently in the sauce to preserve moisture.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
