You’ve stumbled upon the ultimate comfort food recipe that’s bound to make your taste buds dance. These meatballs, smothered in a rich, zesty red sauce, are perfect for any occasion, from a cozy family dinner to impressing your in-laws.
Why This Recipe Works
- The combination of ground beef and pork ensures juicy, flavorful meatballs every time.
- Slow simmering the sauce allows the flavors to meld beautifully, creating a depth that’s hard to resist.
- Using fresh herbs and grated Parmesan in the meatball mixture adds an extra layer of flavor that pre-packaged mixes can’t match.
- Browning the meatballs before simmering them in the sauce locks in moisture and adds a delicious crust.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Large skillet or Dutch oven
- Wooden spoon
- Meat thermometer
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Mix gently with your hands until just combined; overmixing can lead to tough meatballs. Tip: For extra juicy meatballs, let the mixture sit in the fridge for 30 minutes before forming.
Step 2: Form and Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Form the meat mixture into 1.5-inch balls and place them in the skillet, not crowding them. Brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be cooked through at this stage. Tip: Use a cookie scoop for evenly sized meatballs.
Step 3: Start the Red Sauce
In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Add the crushed tomatoes, dried oregano, and red pepper flakes if using. Stir to combine and bring to a simmer.
Step 4: Simmer the Meatballs in Sauce
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 20 minutes, or until the meatballs reach an internal temperature of 160°F. Tip: Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Step 5: Serve and Enjoy
Serve the meatballs and sauce hot over your favorite pasta, with a sprinkle of extra Parmesan cheese and fresh parsley on top. Enjoy the fruits of your labor!
Tips and Tricks
For those looking to elevate their meatball game, consider these advanced tips. First, soaking the breadcrumbs in milk before adding them to the meat mixture can make the meatballs even more tender. Second, for a smoother sauce, blend it with an immersion blender before adding the meatballs back in. Third, if you’re short on time, you can bake the meatballs at 400°F for 20 minutes instead of browning them on the stove. Lastly, letting the sauce and meatballs sit overnight in the fridge allows the flavors to develop even more, making leftovers even better.
Recipe Variations
- For a lighter version, substitute half of the meat with finely chopped mushrooms.
- Add a splash of red wine to the sauce for an extra layer of flavor.
- For a spicy kick, increase the amount of red pepper flakes or add diced jalapeños to the meatball mixture.
- Swap out the Parmesan for Pecorino Romano for a sharper taste.
- For a gluten-free option, use almond flour instead of breadcrumbs.
Frequently Asked Questions
Can I freeze the meatballs and sauce?
Absolutely! Both the meatballs and sauce freeze beautifully. Cool them completely before transferring to freezer-safe containers. They can be stored for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Can I use all beef or all pork?
Yes, you can use all beef or all pork if you prefer. Keep in mind that all beef might result in denser meatballs, while all pork can be richer. The combination of both offers the best balance of flavor and texture.
How can I tell when the meatballs are done?
The safest way is to use a meat thermometer. The internal temperature should reach 160°F. If you don’t have a thermometer, cut a meatball in half; it should be no longer pink inside.
Summary
This meatballs and red sauce recipe is a foolproof way to bring a taste of Italy to your table. With juicy meatballs and a rich, flavorful sauce, it’s a dish that’s sure to please any crowd. Don’t forget to experiment with the variations to make it your own!