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Italian Meatballs

Savory Italian Meatballs in Tomato Sauce for Quick Dinners

These Quick Italian Meatballs are a flavorful option ready in under 30 minutes, making them perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Lean for healthier option
  • 1 cup Breadcrumbs Gluten-free if necessary
  • 1/2 cup Milk Almond milk or omit for dairy-free
  • 1 large Egg Flax egg for vegan alternative
  • 2 cloves Garlic (finely chopped) Garlic powder can be used
  • 1/4 cup Fresh Parsley Basil or oregano can be swapped
  • 1/2 cup Parmesan Cheese (freshly grated) Nutritional yeast for vegan option
  • 1 tbsp Italian Seasoning Mix of oregano, thyme, and basil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil Canola or avocado oil can be used
For the Tomato Sauce
  • 1 medium Onion (finely chopped) Shallots can be used
  • 2 cloves Minced Garlic Fresh garlic is best
  • 28 oz Crushed Tomatoes Diced tomatoes can substitute
  • 2 tbsp Tomato Paste No substitute recommended
  • 2 pcs Bay Leaves Remove before serving
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Equipment

  • Mixing bowl
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic, parsley, Parmesan, Italian seasoning, salt and pepper. Mix thoroughly until well blended. This mixture should be moist but firm.
  2. Shape portions of the mixture into uniform meatballs, about 1.5 inches in diameter, and place them on a plate or tray without touching.
  3. Heat a skillet over medium heat and coat the bottom with olive oil. Sear the meatballs for about 5-7 minutes, turning occasionally, until browned on all sides. Set aside.
  4. In the same skillet, add onion and minced garlic, sauté until softened (3-4 minutes). Then add crushed tomatoes, tomato paste, bay leaves, salt, and pepper. Mix well and allow to simmer.
  5. Return the seared meatballs to the skillet, cover, and let cook for 15-20 minutes over low heat, stirring occasionally.
  6. Check the internal temperature of the meatballs has reached 160°F (70°C) using a meat thermometer before serving.

Nutrition

Serving: 1meatballCalories: 210kcalCarbohydrates: 12gProtein: 15gFat: 12gSaturated Fat: 4.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

These meatballs can be stored in the fridge for 3-4 days and frozen for up to 3 months. Reheat until safe to eat.

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