Delicious garlic parmesan meatballs simmered in a rich red sauce, perfect for serving over spaghetti or with crusty bread.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4-6 servings 1x
Category:Main Course
Method:Baking and Simmering
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
500 g ground beef
250 g ground pork
¾ cup (75 g) breadcrumbs
½ cup (50 g) grated Parmesan cheese
1 large egg
¼ cup (60 mL) milk
4 cloves garlic, minced
¼ cup (15 g) fresh parsley, finely chopped
1 teaspoon (5 mL) Italian seasoning
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) black pepper
¼ teaspoon (1.25 mL) red pepper flakes, optional
2 tablespoons (30 mL) olive oil, for browning
2 tablespoons (30 mL) olive oil
1 small onion — about 100 g, finely diced
4 cloves garlic, minced
800 g canned crushed tomatoes
2 tablespoons (30 g) tomato paste
½ cup (120 mL) beef broth or water
1 teaspoon (5 mL) Italian seasoning
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) black pepper
½ teaspoon (2.5 mL) sugar, optional
¼ cup (15 g) fresh basil, chopped
Extra grated Parmesan for serving
Fresh basil or parsley for serving
Cooked spaghetti, optional
Instructions
Make the meatball mixture: Combine the breadcrumbs and milk in a large bowl. Let stand for 5 minutes so the breadcrumbs soften.
Add the ground beef, ground pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently with your hands just until combined. Avoid overmixing so the meatballs stay tender.
Shape the meatballs: Form into about 20–24 meatballs, roughly 4–5 cm in diameter.
Brown the meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches for about 5–7 minutes, turning to brown several sides. They don’t need to be fully cooked yet.
Make the red sauce: Remove the meatballs and set aside. In the same pan, add the onion and cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another 1 minute.
Add the tomatoes: Pour in the crushed tomatoes and beef broth. Add Italian seasoning, salt, pepper, and sugar if using. Stir well.
Simmer: Bring the sauce to a gentle simmer. Return the browned meatballs to the pan.
Cover and simmer gently for 20–25 minutes, turning the meatballs once or twice, until cooked through. The meatballs should reach 160°F (71°C) internally.
Finish: Stir in the fresh basil and sprinkle in a little extra Parmesan.
Serve: Spoon the meatballs and plenty of red sauce over spaghetti, or serve with crusty garlic bread and a fresh salad.
Notes
For a spicier kick, increase the amount of red pepper flakes.
These meatballs can be made ahead of time and frozen for later use.
Serve with a side of garlic bread for a complete meal.