Meatballs in Tomato Sauce
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Meatballs in Tomato Sauce

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This is the best Meatballs in Tomato Sauce recipe, a quick, simple, homemade dinner that should be placed on the dinner table with a glass of red wine to enjoy a comfortable family time.

Meatballs in Tomato Sauce 

You can’t beat this homemade meatballs cooked in a rich tomato sauce. This is a family reunion recipe; it may look simple but it tastes so delicious!

Once you’ve mastered this simple recipe, try our Asian Pineapple Ribs. It’s a perfect dinner party recipe for everyone to tuck in to.

Meatballs in Tomato Sauce
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Meatballs in Tomato Sauce

Recipe by DanielCourse: MainCuisine: British
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • Meatballs

  • 2 slices white sandwich bread

  • 1/4 cup (60 ml) milk

  • 1 lb (450 g) ground veal

  • 1 1/2 cups (150 g) freshly grated Parmesan cheese

  • 1 egg

  • 1 garlic clove, finely chopped

  • 1/4 cup (10 g) chopped flat-leaf parsley

  • 1/2 tsp salt

  • 1/2 tsp ground fennel

  • 1/4 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • Tomato Sauce

  • 3 garlic cloves, chopped

  • 1 bay leaf

  • 1/4 tsp red pepper flakes

  • 2 tbsp (30 ml) olive oil

  • 1 can (28 oz/769 ml) whole plum tomatoes

Directions

  • Meatballs
  • Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. In a large bowl, soak the bread crumbs in the milk for 5 minutes. Add the remaining ingredients and, using your hands, combine well.
  • Working with lightly oiled hands, shape each meatball using 2 tbsp (30 ml) of the mixture.
  • Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through.
  • Serve the meatballs with blanched rapini, pasta or fresh bread.
  • Tomato Sauce
  • In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher. Season with salt and pepper. Keep warm.

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