Beef Meatballs in Homemade Sauce
Tender all-beef meatballs simmered directly in a simple tomato passata sauce with garlic and herbs. This no-sear method keeps them soft, juicy, and perfect for pasta, bread, or classic meatball subs.
Servings: 4
Calories: 115kcal
Equipment
- Mixing bowl
- Wide Skillet or Sauté Pan
- Spoon or Tongs
Ingredients
Meatballs
- 1 lb Lean Ground Beef
- 1/4 cup Milk
- 1/2 cup Breadcrumbs
- 1 Egg
- 1/4 cup Onion finely minced
- 2 cloves Garlic minced
- 1/4 cup Parmesan Cheese grated
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Optional Herbs
- Parsley
- Fresh: 2 tbsp chopped
- Dried: 2 tsp
- Mint
- Fresh: 1 tbsp chopped
- Dried: 1 tsp
Sauce
- 2 tbsp Olive Oil
- 3 cloves Garlic sliced
- 2 cups Passata
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Optional Chili Flakes
Basil Options
- Fresh: 6–8 leaves add at end
- Dried: 1 tsp add with sauce
Instructions
Prep the Panade
- Combine Milk and Breadcrumbs
- Rest 2-3 minutes
Mix the Meatballs
- Add all ingredients and optional herbs
- Mix gently until just combined
Form
- Roll into golf ball size
Build the Sauce
- Heat Olive Oil
- Add Garlic and cook until fragrant
- Add Passata, Salt, Pepper, and Basil (based on type)
Cook
- Place meatballs directly into sauce
- Cover and simmer gently 18-22 minutes
- Turn once halfway
Serve
- Garnish with fresh Basil and Parmigiano Reggiano
Notes
- Do not boil — keep a gentle simmer
- Meatball Internal temperature: 160°F / 71°C
- Add 1/2 tsp Sugar if sauce tastes acidic
- Finish with Olive Oil for extra richness
Nutrition
Calories: 115kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 228mg | Potassium: 572mg | Fiber: 3g | Sugar: 6g | Vitamin A: 713IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 2mg
