This homemade Beef Meatballs Recipe is ideal when served over pasta or in sandwiches! The meatballs are tender and juicy, and the tomato sauce is tangy and flavorful.
This Beef Meatballs recipe is sure to become a family favorite. The meatballs feature Parmesan cheese, garlic, onion, and Italian seasoning. Make a large batch and store it in the freezer to enjoy later!
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Ingredients You’ll Need
- olive oil
- yellow onions
- garlic
- tomato paste
- Cento or San Marzano canned tomatoes
- ground beef
- eggs
- plain breadcrumbs
- Parmesan cheese
- garlic
- Italian seasoning
- kosher salt and pepper
- basil for garnish
How to Make Beef Meatballs
Step 1: Make the Tomato Sauce
- In a large pot or dutch oven, heat the olive oil over medium-low heat. When the oil is hot, add the onion and garlic. Sauté for about 3 minutes or until the onions are translucent.
- Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper.
- Simmer with the lid slightly ajar for about 30 minutes, stirring occasionally.
- Add more salt and pepper to taste if necessary.
Step 2: Make the Meatballs
- Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and spritz with cooking oil. Set aside.
- In a large bowl, add the ground beef, eggs, breadcrumbs, Parmesan cheese, onion, garlic, Italian seasoning, salt, and black pepper. Use your hands or a large spoon to mix well until combined.
- Roll the ground beef mixture into ⅓ cup balls, roughly about the size of an egg. You should have approximately 15 meatballs. Place the meatballs on the prepared baking sheet spaced well apart.
- Broil the meatballs for 10-12 minutes or until browned on one side. Turn and broil for another 2-3 minutes.
- Transfer the meatballs to the tomato sauce. Simmer over low heat with the lid slightly ajar for about 1 ½ hours. Check the meatballs every 20 minutes to ensure they’re not sticking to the bottom of the pot. Add a splash of water if the sauce becomes too thick.
- Towards the end of cooking, add more water (1 tablespoon at a time) until the sauce is the desired consistency. Season to taste with salt and pepper.
- Serve the meatballs over your favorite pasta, topped with sliced basil and Parmesan cheese.
Tips And Tricks
- Use ground beef that’s 80-90% lean.
- Broiling the meatballs before they’re added to the sauce gives them a lovely brown color.
How To Serve Beef Meatballs
This Beef Meatball dish is incredibly versatile. Here are some ideas for a complete meal:
- Serve it over spaghetti or your favorite medium-sized pasta.
- Toast rolls and have a hearty meatball sandwich.
- Enjoy it with slices of garlic bread.
- Serve it with rice or your favorite grilled veggies.
- Cut the meatballs into small pieces and sprinkle them on pizza.
How To Make Meatballs Moist And Not Dry
These Beef Meatballs use both eggs and breadcrumbs which help to give the meatballs structure and keep them moist.
How To Store Beef Meatballs
Leftovers should be cooled to room temperature before being placed in an airtight container for the fridge, or a freezer-safe container for the freezer. The meatballs can be stored in the fridge for up to 5 days or in the freezer for 1 month.
To reheat, thaw frozen meatballs in the fridge overnight. The meatballs can be reheated on the stovetop over low heat or in the microwave at reduced power.
Beef Meatballs Recipe
This homemade Beef Meatballs Recipe is ideal when served over pasta or in sandwiches! The meatballs are tender and juicy, and the tomato sauce is tangy and flavorful.
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Servings: 14
Ingredients
Tomato Sauce
- ¼ cup olive oil
- ½ cup yellow onions minced
- 2 teaspoons garlic minced
- 6 ounces tomato paste
- 7 cups Cento or San Marzano canned tomatoes crushed
- kosher salt and pepper to taste
Meatballs
- 2 pounds ground beef 80% to 90% lean
- 2 large eggs
- 1 cup plain breadcrumbs
- ½ cup Parmesan cheese freshly grated, plus more for garnish
- ½ cup yellow onion finely minced
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning
- kosher salt and pepper to taste
- ¼ cup sliced basil for garnish
Instructions
Tomato Sauce
- In a large pot or dutch oven, heat the olive oil over medium-low heat. When the oil is hot, add the onion and garlic. Sauté for about 3 minutes or until the onions are translucent.
- Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper.
- Simmer with the lid slightly ajar for about 30 minutes, stirring occasionally.
- Add more salt and pepper to taste if necessary.
Meatballs
- Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and spritz with cooking oil. Set aside.
- In a large bowl, add the ground beef, eggs, breadcrumbs, Parmesan cheese, onion, garlic, Italian seasoning, salt, and black pepper. Use your hands or a large spoon to mix well until combined.
- Roll the ground beef mixture into ⅓ cup balls, roughly about the size of an egg. You should have approximately 15 meatballs. Place the meatballs on the prepared baking sheet spaced well apart.
- Broil the meatballs for 10-12 minutes or until browned on one side. Turn and broil for another 2-3 minutes.
- Transfer the meatballs to the tomato sauce. Simmer over low heat with the lid slightly ajar for about 1 ½ hours. Check the meatballs every 20 minutes to ensure they’re not sticking to the bottom of the pot. Add a splash of water if the sauce becomes too thick.
- Towards the end of cooking, add more water (1 tablespoon at a time) until the sauce is the desired consistency. Season to taste with salt and pepper.
- Serve the meatballs over your favorite pasta, topped with sliced basil and Parmesan cheese.
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