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Meatballs in tomato sauce recipe

Meatballs in tomato sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

These meatballs go hand-in-hand with freshly cooked spaghetti. Serve with grated Parmesan, if desired.

3656 people made this

IngredientsServes: 6

  • Meatballs
  • 450g lean minced beef
  • 45g fresh breadcrumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic granules
  • 1 egg, beaten
  • Sauce
  • 125g chopped onion
  • 5 cloves garlic, finely chopped
  • 4 tablespoons olive oil
  • 4 (400g) tins whole plum peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon caster sugar
  • 1 bay leaf
  • 170g tomato puree
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon ground black pepper

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. In a large bowl, combine minced beef, breadcrumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic granules and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low and simmer for 90 minutes. Stir in tomato puree, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

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Reviews & ratingsAverage global rating:(3468)

Reviews in English (2538)

I used fresh basil in the sauce and included some fresh oregano as well. Delicious!-13 Feb 2014

This recipe is soooooo yummy! Easy to make and perfect with spagetti.-28 Jan 2013

Lovely, full, rich flavour. Great recipe. Will put it into regular rotation.-21 Sep 2015


Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce)

Delicious, packed with Mediterranean flavours and covered in a rich and thick tomato sauce! This traditional soutzoukakia recipe was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni or modern day Izmir. This is a hearty Greek dish, perfect for a big family meal!


Recipe Summary

  • 1/3 cup milk
  • 2 slices best-quality bread, crusts removed
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 2 tablespoons minced onion
  • 2 large eggs, lightly beaten
  • 3/4 cup grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
  • 2 tablespoons extra-virgin olive oil
  • Two 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
  • Freshly grated Parmesan cheese, for serving (optional)

In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.

Have a rimmed baking sheet or platter ready. Roll into 1 1/2-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.) If you have time, chill the raw meatballs to firm them up.

Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer. Don't crowd the pan work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.

Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with 3 meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.


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I just made these (haven't eaten it all together yet) and they made it through the browning phase, but all the meatballs fell apart as soon as I put them in the tomato sauce. . I didn't add egg as some other folks have. I browned them in cast iron, so maybe I was a little rough with them getting them to roll over? They seem to taste fine though.

The sauce was so simple and came out full of flavor! The meatballs need some gentle handling when being turned in the pan as they do want to fall apart if you aren't careful. The meatballs were flavorful and light. I think the step combining the milk and breadcrumbs in a bowl for 5 minutes was what made them so light. Delicious!

I've yet to be able to make meatballs that stay round. I always wind up with meat sauce, and this was no exception. I added the egg to try to assist, but alas. Still it tasted delicious, what's not to love with a meat sauce.

I made these last night. Super easy, didn't have veal so I used half beef, half pork. Also, if you cut in half, it's more than plenty for two people. No need for an egg to bind.

A basic, but excellent recipe. If serving over pasta, double the sauce.

I used half and half since I didn't have milk. I thought there would be way too many onions, but they were perfect. My picky husband loved them.

I was surprised that my 4yr old daughter LOVED this! I only had ground beef but I can't wait to try it again and I'll stick to the recipe this time.. It was a simple recipe but the texture was perfect. I chickened out and used an egg but I really don't think I have to. I will double the sauce as my hubby wanted more - LOL

The meatballs came out great but the sauce needs to be doubled if you are serving over pasta.

The meatballs are greast, the sauce isn't. I used one egg and they held together nicely. Im going to try a marinara sauce with these meatballs.

This recipe turned out great thanks to the tips from previous reviewers. The complete recipe took just over an hour, not bad. A few alterations to the original recipe: Added an extra can of dices tomatoes and tomato paste to increase the amount and thickness of sauce, also added sliced mushrooms and extra oregano and salt. Added an egg to the meatball mixture to act as a binder (works well) and Parmesan cheese. After browning meatballs in oil, placed them on a cookie sheet and baked ten minutes to cook out grease. Pasta was whole wheat and the meatballs were all beef. Tip: saute garlic with some diced onion in large pot, add mushrooms, then add tomato products and seasoning to make sauce. Boyfriend says that the dish tastes like restaurant style spaghetti and meatballs. Will definitely make again.

I liked this recipe very much, only chage I made was to add tomato paste to thicken it up, but the meatballs had a wonderful flavor and the sauce as well.

I made these meatballs for the first time yesterday and I was pleased with the results. They were easy to make and very popular with both my husband and toddler. I will never make meatballs using all beef again. Very good! This recipe will definitely be made often.

Excellent dish with great flavors. I am lactose intolerant, so I used soy milk in place of whole milk. I also used about double the amount of parsley.

this was my first time making meatballs, and though we liked them, I thought they took too much time to make.

Absolutely brilliant! My 15 year old Son has just made this and it was splendid. He doesn't normally cook and so it was a real treat that he did it so well and that the recipe was so clear for him to follow. The resulting meal was tasty, is now in our recipe box and has given us a new family cook!

This is easy and really yummy. I was surprised how flavorful the sauce was. I used crush seasoned croutons instead of fresh breadcrumbs and the meatballs were perfect. My kids are sensitive to spicy foods and these were just right, not too spicy!

This was excellent. I was looking for a good meatball recipe for the kids and they loved this. The sauce was very simple and very flavorful. I couldn't find the veal so I used pork and beef and the meatballs were still tender. I also used dried breadcrumbs which were fine. I added the garlic to the meatballs instead of the sauce (my mistake) but the sauce still had a nice flavor after simmering the meatballs. I will use this as my new spagetti sauce recipe!

Have made this recipe many times and it's always quick and pretty easy! I always add sugar to the sauce to counteract the acidity in the tomatoes.

We found that a medium onion makes it TOO strong, so we use a small one, about the size of a plum. We have made this several times, and last time didn't have anything to make fresh breadcrumbs with, and so we used water crackers and it was the best batch yet. We also add an additional regular sized can of chopped italian-seasoned tomatoes to the 28 oz. can of peeled tomatoes for a little more sauce. We've liked it best served with mini penne.

The recipe is simple and delicious, especially if you put it on crusty bread for a meatball sandwich. For a dairy free recipe: soak dairy free crumbled bread in tomato juice from the canned tomatoes instead of milk it makes it taste like the sauce goes all the way through the meatballs.

Some suggestions: add crushed garlic to the meat, substitute seasoned breadcrumbs for the plain,(it has parmesan in it) then you don't need the fresh parsley, add an egg, can use half and half instead of milk to hold the meat together. mince the onion so the meatball won't fall apart when frying. Adobo seasoning (by Goya) adds more flavor instead of just plain salt. Otherwise, this is a standard recipe.

Very good. A secret tip from an Italian grandmother is to add two tablespoons of grated parmesan cheese in the meatball mix. Try it- it makes for meatballs that practically melt in your mouth!

This recipe was so simple. I did nto have any veal so I just made the meatballs with pork and beef and it was still fantastic. I can't imagine what it would be like with the veal. I also added more tomatoes. I did not think that the 2 cans were enough. Great recipe and great meal! Will do it again!

This was fabulous. My wife prepared the sauce with 1 can progresso hearty tomato soup and 1 can whole peeled california tomatoes in juice. Meatballs were also fantastic. Definitely a must!

Warning: This recipe is bad. Who wrote it, anyway, Chef Boyardee? First, the garlic should be sauteed in some olive oil before adding the other ingredients for the sauce. Raw garlic in a tomato sauce that's cooked for only 20 minutes? Good grief. However, the meatballs are what this recipe is about, and they were even worse than the sauce. Unless you want a soggy mess, add more dry ingredients (and, yes, an egg). Here's a better idea: Hit the "back" button and find another recipe. Back to the drawing board, Epicurious.


Recipe Summary

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 egg, beaten
  • ¾ cup chopped onion
  • 5 cloves garlic, minced
  • ¼ cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ½ teaspoon ground black pepper

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.


Spanish Meatballs in Garlic Tomato Sauce, Albondigas

Spanish Meatballs in Garlic Tomato Sauce, Albondigas is a lovely easy dish typically served as Tapas in bars. Great for party food, main meals and appetizers!

Spanish Meatballs in Garlic Tomato Sauce, Albondigas is a lovely easy dish typically served as Tapas in bars. Great for party food, main meals and appetizers!

Spanish Meatballs in Garlic Tomato Sauce, Albondigas. Gosh I could eat 100 of these! They're absolutely delicious. Traditionally a Spanish Tapas food often served in small clay dishes, you would order this amongst several other Tapas dishes and just enjoy them over the course of the day or evening with a nice cool beer.

The flavors are lovely! You get the garlic and tomato with a background of parsley and thyme, and the texture of the soft juicy meatballs makes for a lovely combination.

You can choose to make the meatballs small if serving as Tapas, or for parties, or if you wanted to serve as a main meal, then you could make the balls larger of course. Obviously, you will need to adjust the cook time for the size of meatballs you make.

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You can also freeze the meatballs before you cook them, or, freeze after when they are in the tomato sauce. How convenient!

Serve with fries, pasta, on their own, warm bread from the oven, anything you like! These delicious Spanish Meatballs in Garlic Tomato Sauce, Albondigas, are just so great tasting you will be asked to make them over and over!


  • Place ground beef, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper in a bowl and mix together with the olive oil.
  • Portion and roll the ground beef into small meatballs.

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok , Grill Grid, and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

  • Heat the oil in the Wok and place the meatballs in to evenly brown on each side, make sure not to overcrowd them.
  • Remove the meatballs and set aside.
  • Tip the cans of tomatoes into the Wok and add in the chili, brown sugar, and a splash of wine.
  • Give it a good stir and cover with the Dome Lid to cook for 10 minutes.
  • Remove the Lid and add the meatballs back in.
  • Let it simmer, stirring occasionally for another 10 minutes with the Lid still off.
  • Season to taste and serve.

Meatballs in Tomato Balsamic Sauce

Frozen meatballs get slow-cooked flavor quickly from an easy homemade rosemary balsamic tomato sauce - serve over pasta, in a sandwich or as an appetizer.

Serves 4

Prep time 5 min.

Cook time 25 min.

Ingredients

1½ tsps. chopped fresh rosemary [or 1/2 tsp. chopped dried rosemary]

1 lb. frozen pre-cooked beef or turkey meatballs

Directions

Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar simmer 1 minute or until almost evaporated. Add diced tomatoes, tomato sauce and rosemary bring to a simmer.

Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper, if desired. Serve meatballs and sauce over pasta, in sandwich rolls or slider buns or as an appetizer.


Olive-stuffed beef meatballs with tomato and olive sauce recipe

Roll your own beef meatballs with a core of fleshy, salty queen olives, then cook them in a herby tomato and black olive sauce.

Tip: If your pan is too wide, the tomato sauce may evaporate too quickly and become dry. If this happens, just add a little water to the pan.

Ingredients

  • 100 g pitted queen green olives
  • 3 slices white bread
  • 100 ml milk
  • 500 g minced beef
  • 0.25 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 egg, beaten
  • 1 pinch sea salt and freshly ground black pepper, to season
  • 3.5 oz pitted queen green olives
  • 3 slices white bread
  • 3.5 fl oz milk
  • 17.6 oz minced beef
  • 0.25 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 egg, beaten
  • 1 pinch sea salt and freshly ground black pepper, to season
  • 3.5 oz pitted queen green olives
  • 3 slices white bread
  • 0.4 cup milk
  • 17.6 oz minced beef
  • 0.25 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 egg, beaten
  • 1 pinch sea salt and freshly ground black pepper, to season
  • 50 g pitted black olives
  • 5 tbsp olive oil
  • 0.75 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp freshly chopped thyme
  • 1 tbsp freshly chopped rosemary
  • 1 tsp sugar
  • 200 ml glass white wine
  • 400 g chopped plum tomatoes
  • 1 pinch sea salt and freshly ground black pepper, to season
  • 1.8 oz pitted black olives
  • 5 tbsp olive oil
  • 0.75 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp freshly chopped thyme
  • 1 tbsp freshly chopped rosemary
  • 1 tsp sugar
  • 7 fl oz glass white wine
  • 14.1 oz chopped plum tomatoes
  • 1 pinch sea salt and freshly ground black pepper, to season
  • 1.8 oz pitted black olives
  • 5 tbsp olive oil
  • 0.75 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp freshly chopped thyme
  • 1 tbsp freshly chopped rosemary
  • 1 tsp sugar
  • 0.8 cup glass white wine
  • 14.1 oz chopped plum tomatoes
  • 1 pinch sea salt and freshly ground black pepper, to season

Details

  • Cuisine: Spanish
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. To make the meatballs, soak the bread in the milk and leave for a few minutes. Put the minced beef in a large shallow dish or baking tray and add the onion, garlic, parsley and seasoning. Squeeze the excess milk from the bread and add to the mixture, along with the beaten egg
  2. Knead the mixture with clean hands for a couple of minutes until the ingredients are well combined (don’t over work it or the meatballs will become rubbery). Roll the minced mixture around each of the pitted queen olive to make balls and place in a shallow roasting tin.
  3. The traditional way of cooking these is to fry them in batches in a little olive oil over a medium heat but I prefer to do it the easy way and roast them. Simply drizzle with a little olive oil and cook for 10 minutes in the oven at 180°C/gas mark 4
  4. Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium heat and add the onion, garlic and carrot and cook for a few minutes until the onion is translucent, but not coloured.
  5. Add the whole black pitted olives, thyme, rosemary, salt and pepper, sugar and wine and flambé by setting light to the pan using a lighter or some long matches. Simmer until the wine has reduced by half and then add the chopped tomatoes.
  6. Cook for a further 5 minutes, then add the meatballs and cook together for another 15 minutes until the meatballs are cooked through.

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Method

Gently soften the onion in a frying pan with a splash of olive oil, then tip into a bowl and allow to cool slightly. Add the mince, oregano, parmesan, egg yolks and chilli flakes, if using. Season and mix together gently with your hands.

Divide the mixture into 24 and roll into little balls (this is easiest if you wet your hands first).

Heat a little more oil in the pan and brown the meatballs all over. Remove from the pan and set aside. Drain off some of the oil from the pan, add the garlic and fry until just golden.

Tip the tomatoes into the pan with the balsamic vinegar and sugar. Bring to the boil, then simmer for 5 minutes season. Add the browned meatballs, turn down the heat and cook, covered, for 20 minutes, removing the lid for the final 5 minutes. Serve in bowls with pasta, and scatter over the basil and parmesan shavings.

Get ahead: you can make the meatballs a day ahead cover and chill.

Kitchen secret: ring the changes - try pork mince and dried sage, or lamb mince and finely chopped rosemary. You could also try adding fried diced pancetta to the mince mixture and extra chilli to the sauce.