Easy Italian Meatballs
Homemade meatballs in a quick tomato sauce make for the perfect easy family dinner! Serve over spaghetti for the ultimate homemade meal.
Author: Savorynothings/Photo credit to savorynothings.com
Ingredients
- For the meatballs:
- ▢1 ½ pounds lean ground beef
- ▢1 small-medium onion very finely chopped
- ▢1 large egg
- ▢4 tablespoons breadcrumbs
- ▢2 teaspoons Italian seasoning
- ▢1 teaspoon dried parsley
- ▢¼ teaspoon dried garlic powder or more to taste
- ▢¼ teaspoon salt or more to taste
- ▢Black pepper to taste
- ▢Olive oil for baking
- For the sauce:
- ▢½ tablespoon olive oil
- ▢1 large onion chopped
- ▢2 tablespoons tomato paste
- ▢2 teaspoons Italian seasoning
- ▢¼ teaspoon dried garlic powder or more to taste
- ▢⅓ cup red wine optional (use broth or water as a substitute)
- ▢1 (14-oz) can diced tomatoes
- ▢1 (14-oz) can tomato sauce
- ▢Salt + black pepper to taste
Instructions
- Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don’t have a handheld mixer, you’ll have to use your hands to knead the ingredients together very well.
- Shape meatballs: Preheat the oven to 410°F. Using about 2-3 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet or a 9×13 inch pan.
- Bake meatballs: Bake the meatballs for 10-12 minutes or until browned.
- While the meatballs are baking, make the sauce:
- Sauté the onion: Heat the oil in a large, oven-safe skillet over medium heat. Add the onion and cook for 5 minutes or until starting to soften.
- Season and deglaze the pan: Stir in the tomato paste, Italian seasoning and garlic powder. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scratching the browned bits off the bottom.
- Simmer the sauce: Add both tomatoes and salt and pepper to taste. Simmer for a few minutes on medium-low heat, stirring from time to time.
- Finish the dish:
- Stir the baked meatballs into the finished tomato sauce. Bake for another 10-15 minutes, or until bubbly and the meatballs are no longer pink in the middle. You can sprinkle on some Parmesan cheese before baking. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered.
