Description
A classic comfort dish that balances the savory richness of seasoned ground meat with a slow-simmered tomato base.
Ingredients
Scale
- 1 pound ground beef (450g)
- 3/4 cup breadcrumbs (75g)
- 1/4 cup milk (60ml)
- 1 large egg
- 1/2 cup Parmesan cheese (freshly grated, 50g)
- 3 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion (finely diced)
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes (800g)
- 1/2 cup vegetable broth (or water)
- 2 tablespoons extra virgin olive oil
Instructions
- Combine breadcrumbs and milk in a small bowl; let sit for 5 minutes to form a paste.
- Mix ground beef, panade, egg, cheese, garlic, parsley, oregano, salt, and pepper in a large bowl; chill for 15 minutes.
- Roll mixture into 16-18 uniform meatballs, about 1.5 inches in diameter.
- Sear meatballs in olive oil over medium-high heat until browned on all sides; remove and set aside.
- Sauté onion in the same pan until soft, add garlic and tomato paste, then stir in crushed tomatoes and broth.
- Return meatballs to the sauce, cover, and simmer on low for 25-30 minutes until internal temperature reaches 160°F.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth.