Get ready for a cozy, soul-satisfying meal that’s truly hard to beat—Ground Beef Meatballs in Rich Tomato Sauce! This is the kind of dish I turn to when I crave classic comfort with a burst of robust flavor. Tender, juicy meatballs are gently simmered in a smoky-sweet tomato sauce, each bite melting into the next, brightened by fresh herbs. Whether served over a mound of spaghetti, tucked into a crusty sub roll, or scooped right from the pot, this recipe always gets rave reviews around my table.
Ingredients You’ll Need
The beauty of Ground Beef Meatballs in Rich Tomato Sauce lies in its straightforward ingredients, each one playing a crucial role in the flavor harmony of this Italian-inspired staple. A handful of pantry staples, plus a few fresh accents, come together to create something truly special—here’s how each contributes.
- 1 pound ground beef: The foundation of our meatballs—choose 80/20 for tender, juicy results.
- 1/4 cup breadcrumbs: These hold everything together while keeping the meatballs light and moist.
- 1/4 cup grated Parmesan cheese: Adds savory depth and that irresistible cheesy tang.
- 1 large egg: Essential for binding the mixture so the meatballs stay intact.
- 2 cloves garlic, minced: Lends bold, aromatic flavor throughout every bite.
- 1 tablespoon fresh parsley (or 1 teaspoon dried): Gives a fresh, herbal lift—double up on fresh if you adore herbs!
- 1 teaspoon salt: Brings out all the flavors in the meatball mixture.
- 1/2 teaspoon black pepper: A gentle kick to balance richness.
- 2 tablespoons olive oil: Used for browning, it also imparts wonderful flavor to the sauce base.
- 1 small onion, chopped: Adds sweetness and forms the aromatic backbone of the sauce.
- 1 can (28 oz) crushed tomatoes: The heart of the rich tomato sauce—choose good quality for best flavor.
- 1 tablespoon tomato paste: Thickens and intensifies the rich tomato flavor of the sauce.
- 1 teaspoon dried oregano: For that classic Italian flavor we all crave.
- 1/2 teaspoon dried basil: Adds a gentle, earthy sweetness.
- 1/2 teaspoon sugar (optional): Just enough to mellow acidity in the tomatoes, especially if they’re extra tangy.
- Salt and pepper to taste: Finishing the sauce with just the right hit of seasoning makes all the difference.
- Fresh basil or parsley for garnish (optional): Don’t skip this if you have it—it brings a burst of color and freshness to the finished dish!
How to Make Ground Beef Meatballs in Rich Tomato Sauce
Step 1: Mix and Form the Meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, salt, and black pepper. Mix just until everything is incorporated—the secret to tender ground beef meatballs in rich tomato sauce is a gentle touch, so don’t overwork the mixture. Using your hands or a small scoop, shape the mix into balls about 1½ inches in diameter. Try to make them as uniform as possible so they cook evenly.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet or deep saucepan over medium heat. Once it shimmers, add the meatballs in batches, being careful not to crowd the pan. Let each side develop a deep, golden-brown crust—it takes about 5 to 7 minutes in total. Browning adds tons of flavor (and those appealing crispy bits!), making ground beef meatballs in rich tomato sauce truly irresistible. When all sides are nicely seared, set the meatballs on a plate while you start the sauce.
Step 3: Build the Rich Tomato Sauce
Right in the same pan, toss in the chopped onion and let it cook for about 3 minutes, stirring occasionally until it’s soft and fragrant. Add the crushed tomatoes and tomato paste, followed by the dried oregano, dried basil, sugar (if you’re using it), plus a good pinch of salt and pepper. Stir to combine and let the sauce come up to a simmer, soaking in all those lovely pan juices left from browning.
Step 4: Simmer Meatballs in the Sauce
Gently nestle the browned meatballs back into the sauce, making sure each is at least partially submerged. Cover the skillet and reduce the heat to low. Let everything simmer for 20 to 25 minutes, or until the meatballs are fully cooked through and the sauce has thickened to a gorgeous, spoon-coating consistency. The meatballs soak up all the sauce’s goodness while contributing savory beefy flavor in return—in other words, this is where the magic of ground beef meatballs in rich tomato sauce really happens.
Step 5: Garnish and Serve
Turn off the heat and, if you’re feeling fancy, shower the dish with chopped fresh basil or parsley. Transfer to your favorite serving dish, spooning plenty of sauce over each meatball. Your house will smell heavenly, and you’ll be ready to wow your family or guests with the ultimate comfort food experience!
How to Serve Ground Beef Meatballs in Rich Tomato Sauce
Garnishes
A finishing sprinkle of freshly grated Parmesan, a handful of torn basil leaves, or a few sprigs of parsley can turn ground beef meatballs in rich tomato sauce from rustic to restaurant-worthy. Each garnish adds its own little accent: cheese for savoriness, herbs for a pop of fresh flavor and color. Even a drizzle of good olive oil just before serving can make this dish feel extra special.
Side Dishes
This recipe is endlessly flexible when it comes to sides. The most classic route is serving the meatballs and rich tomato sauce over al dente spaghetti or any pasta you love. For lighter options, try zucchini noodles or even a simple green salad. Crusty bread is always a hit—perfect for mopping up the last of the sauce. And if you’re craving extra comfort, mashed potatoes or creamy polenta are wonderful, unexpected partners.
Creative Ways to Present
If you want to take these ground beef meatballs in rich tomato sauce somewhere new, try piling them onto toasted hoagie rolls for next-level meatball subs, topping homemade pizza before baking, or serving in small bowls with toothpicks for a party appetizer. You can even layer them in a casserole with extra cheese, and bake until bubbly for a hearty twist on lasagna!
Make Ahead and Storage
Storing Leftovers
Leftover ground beef meatballs in rich tomato sauce keep beautifully in the fridge. Let them cool completely, then transfer to an airtight container. Stored like this, they’ll last up to 4 days, tasting just as comforting and flavorful after a quick reheat. Just be sure to keep the meatballs submerged in sauce to retain their moisture.
Freezing
If you’d like to make a bigger batch or prep meals ahead, let your cooked meatballs cool fully, then freeze them along with their sauce in portioned, freezer-safe containers or freezer bags. Lay bags flat to save space, and label with the date. They’ll be delicious for up to 3 months—just thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently on the stovetop in a saucepan over low to medium heat, stirring occasionally, until everything is piping hot. You can also use the microwave in short bursts, covered with a lid or damp paper towel to prevent splatters. If the sauce appears too thick after refrigerating or freezing, just add a splash of water or broth to loosen it up and bring everything back to life.
FAQs
Can I use ground turkey or pork instead of beef?
Absolutely! You can substitute ground turkey, pork, or even a mixture for the beef in this recipe. Just keep in mind that turkey cooks a bit faster and can be a little leaner, so check for doneness early and consider adding a tablespoon of olive oil to the mixture for added moisture.
What type Main Course
Either classic dried breadcrumbs or panko will work beautifully in ground beef meatballs in rich tomato sauce. Panko will give a slightly lighter texture, while regular breadcrumbs will make for a classic, cozy bite. If you’re gluten-free, try using your favorite GF substitute.
How do I keep my meatballs from falling apart?
The egg and breadcrumbs are the binding agents here, so be sure not to skip them. Mixing gently, just until everything is combined, and letting the formed meatballs rest for a few minutes before browning can help them hold together perfectly.
Can I make the meatballs ahead of time?
Definitely! You can shape the meatballs and refrigerate them, covered, for up to 24 hours before cooking. This makes dinner a breeze—just pull them out when you’re ready to brown. You can even freeze the uncooked meatballs on a sheet tray, then transfer to a bag for long-term storage.
Is the sugar in the sauce necessary?
The sugar is totally optional! It’s just there to mellow out any sharp acidity if your tomatoes are particularly tangy. Taste the sauce as it simmers—if it’s bright and balanced, you might not need it at all.
Final Thoughts
If you’re looking for a tried-and-true favorite that always delivers big flavor and comfort, Ground Beef Meatballs in Rich Tomato Sauce is the recipe to make. With each simmering batch, you’ll find even more reasons to love this comforting classic, so gather your loved ones and treat yourselves to this Italian-American delight for your next meal.
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Ground Beef Meatballs in Rich Tomato Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These savory Ground Beef Meatballs in Rich Tomato Sauce are a comforting and satisfying dish perfect for a cozy dinner. Juicy meatballs simmered in a flavorful tomato sauce, served over pasta or zucchini noodles.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar (optional)
- Salt and pepper to taste
For Garnish:
- Fresh basil or parsley (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Brown meatballs in olive oil, then set aside.
- Make the Sauce: Cook onions, add tomatoes, paste, oregano, basil, sugar, salt, and pepper. Simmer.
- Combine and Simmer: Return meatballs to the pan, cover, and simmer until cooked through.
- Finish and Serve: Garnish with fresh herbs and serve hot.
Notes
- Serve over pasta, zucchini noodles, or crusty bread.
- Try with ground turkey or beef-pork blend for variety.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
