Description
This quick and easy Italian meatball recipe delivers juicy, flavorful beef meatballs simmered in a rich tomato sauce. Perfect for a weeknight dinner, these homemade meatballs pair beautifully with spaghetti or your favorite pasta. Whether you’re looking for recipes for dinner, simple high-protein meals, or quick comfort food, this dish is a must-try!
Ingredients
For the Meatballs:
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1 lb lean ground beef
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1/2 cup panko breadcrumbs
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1/4 cup yellow onion, grated
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2 tbsp fresh basil, chopped
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1 1/2 tsp dried oregano
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1 tsp kosher salt
For the Tomato Sauce & Pasta:
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4 tbsp extra virgin olive oil
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1/2 small yellow onion, finely diced
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4 garlic cloves, thinly sliced
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1 tbsp tomato paste
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3 cups passata tomato purée
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1 tsp dried oregano
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1 tsp kosher salt
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12 oz spaghetti
Instructions
1. Prepare the Meatballs:
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, mix together the ground beef, panko breadcrumbs, grated onion, basil, oregano, and salt.
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Gently shape into 8 evenly-sized meatballs, using oiled hands. Avoid overmixing to keep them tender.
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Place on the baking sheet and bake for 10-12 minutes. The meatballs will finish cooking in the sauce.
2. Make the Tomato Sauce:
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Heat olive oil in a large pot over medium-low heat.
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Sauté the diced onion for 3-5 minutes, until soft and translucent.
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Add garlic, tomato paste, oregano, and salt, cooking for another 2-3 minutes until fragrant.
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Pour in the passata and bring to a gentle simmer.
3. Simmer the Meatballs:
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Transfer the partially baked meatballs into the sauce.
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Cover and let them simmer over medium-low heat for 10-15 minutes, until cooked through.
4. Cook the Pasta & Serve:
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While the meatballs cook, bring a large pot of salted water to a boil.
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Cook the spaghetti al dente according to the package instructions, then drain.
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Toss the pasta with a few spoonfuls of sauce, then serve topped with meatballs and fresh basil.
Notes
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Add grated Parmesan or Pecorino Romano for extra flavor.
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Substitute ground turkey or pork for a different take on the recipe.
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Leftovers store well for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32
- Cholesterol: 65mg