My family loved these large meatballs braised in a flavorful tomato sauce. The recipe uses simple, everyday ingredients—no fancy herbs or complex spices, just parsley, onion and garlic. I’m a fan of pasta and always excited to try new ways to serve it; these hearty meatballs pair beautifully with long noodles.
The meatballs are made from lean ground beef mixed with milk, breadcrumbs, an egg, parsley, salt, pepper and Parmesan. After browning, they simmer slowly in tomato sauce for a long, gentle cook that lets flavors meld. Adding grated Parmesan toward the end gives the sauce a richer texture and savory depth. The result: moist, robust meatballs in a savory tomato sauce—delicious over spaghetti. Enjoy!
Cooking Tips for Perfect Meatballs
To achieve tender meatballs, avoid overmixing the meat mixture. Combine the ground beef, breadcrumbs and other ingredients just until blended—overworking the mix creates dense, tough meatballs. Shape meatballs uniformly with a scoop or your hands so they cook evenly. When browning, use a hot skillet to get a good sear that locks in juices and flavor; add a little oil if they start to stick. Do not crowd the pan—crowding lowers the temperature and prevents proper browning. Braising in the tomato sauce is essential: simmer gently so the meatballs absorb flavor and stay tender.
Serving Suggestions and Pairings
These braised meatballs are classic with spaghetti, but they’re versatile. Serve them with garlic bread and a simple green salad for an easy dinner. For a different texture, spoon the meatballs over creamy polenta or mashed potatoes. They also make a hearty sandwich: place meatballs in a toasted hoagie roll, top with extra sauce and melted cheese. Finish with chopped fresh parsley or basil for color and brightness, and offer additional sauce on the side for saucy lovers. A medium-bodied red wine complements the rich tomato and beef flavors.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes—ground turkey is a leaner option. The flavor will be milder, so consider adding a little extra seasoning or a touch more Parmesan for depth.
What can I use instead of breadcrumbs?
Substitutes include crushed crackers, panko, or finely ground oats. If using oats, pulse them briefly so they don’t create a chewy texture.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the meatballs on a baking sheet, then transfer to a freezer bag with parchment layers to prevent sticking.
Can I make the meatballs ahead of time?
Yes—form the meatballs a day ahead and keep them covered in the fridge until you’re ready to brown and braise them. This makes weeknight cooking quicker.
What do I serve with these meatballs?
Spaghetti is classic, but you can also serve the meatballs with rice, polenta, mashed potatoes, or in a sub roll. Add a side salad for a complete meal.
Big Braised Meatballs
Liza Agbanlog
25 mins
1 hr
1 hr 25 mins
Main Course
6 servings
400 kcal
Ingredients
- ½ cup milk
- 1 cup breadcrumbs
- 1 ½ lbs lean ground beef
- 1 egg
- 2 tablespoons chopped fresh parsley, plus more for sprinkling
- 1 tsp salt
- ½ tsp pepper
- ¾ cup grated Parmesan cheese, divided
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 cans (28 oz/796 ml) plum tomatoes with juices, broken up
Instructions
- In a large bowl, combine milk, breadcrumbs, beef, egg, 2 tablespoons parsley, salt, pepper and ½ cup Parmesan. Mix until well blended. Use an ice cream scoop or your hands to form 12 large meatballs.
- Heat oil in a large deep nonstick skillet over medium-high heat. Add meatballs and cook 5 to 10 minutes, turning, until browned on all sides. Transfer to a plate.
- Add onion and garlic to the skillet and cook over medium heat about 5 minutes, until softened. Add the tomatoes with their juices and bring to a boil.
- Return meatballs to the skillet, cover, reduce heat and simmer 25 minutes. Uncover and simmer an additional 15 minutes or until the sauce is thickened and meatballs are cooked through. Stir in the remaining ¼ cup Parmesan.
- Taste and adjust seasoning if needed. Serve with spaghetti or crusty bread and sprinkle with chopped parsley.
Notes
Nutrition
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