Description
Delicious and easy Italian meatballs baked to perfection and simmered in a rich tomato sauce, perfect for serving over pasta, mashed potatoes, or with crusty bread. This recipe balances tender meatballs with a savory sauce enhanced by red wine and Italian seasoning for a classic Italian comfort meal.
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
- Preheat and Prepare: Preheat the oven to 410°F (210°C). Lightly oil a baking sheet or line it with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the lean ground beef, finely minced onion, egg, breadcrumbs, Italian seasoning, parsley, minced garlic, salt, black pepper, and optional balsamic vinegar. Mix gently until all ingredients are well incorporated, being careful not to overmix which can result in tough meatballs.
- Shape Meatballs: Scoop about 2-3 teaspoons of the mixture and roll into uniform meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs for 10-12 minutes until they are lightly browned but not fully cooked through.
- Sauté Onion for Sauce: While the meatballs bake, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, Italian seasoning, and garlic. Cook for 2 minutes until fragrant, stirring frequently.
- Deglaze Pan: Pour in the red wine (or broth/water as a substitute), scraping the bottom of the pan to loosen any browned bits to add flavor to the sauce.
- Simmer Sauce: Add diced tomatoes, tomato sauce, and optional brown sugar to the skillet. Let the sauce simmer on medium-low heat for about 5 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Add Meatballs to Sauce: Transfer the partially baked meatballs into the skillet with the sauce, ensuring they are evenly coated.
- Bake Meatballs and Sauce Together: Cover the skillet with a lid if a thinner sauce is desired, or leave uncovered for a thicker sauce. Bake at 375°F (190°C) for 10-15 minutes until the meatballs are fully cooked through and the sauce is bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with fresh parsley and grated Parmesan cheese. Serve immediately over spaghetti, mashed potatoes, or with crusty bread for a hearty meal.
Notes
- Mix the meatball ingredients gently to avoid dense and tough meatballs.
- Soaking breadcrumbs in milk before adding can help keep meatballs moist if using very lean meat.
- Using a ground beef and pork mix adds extra richness; ground Italian sausage is a flavorful alternative.
- Red wine varieties like Chianti or Merlot add depth to the sauce; broth is a good non-alcoholic substitute.
- Balsamic vinegar enhances subtle richness; Worcestershire sauce works as a substitute.
- Meatballs and sauce can be frozen separately or together for up to 3 months.
- Store leftovers in the refrigerator for up to 3 days; reheat gently in sauce for best results.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
