Classic Italian-American Meatballs with 10-Minute Tomato Sauce
by
Angie Rito and Scott Tacinelli
This Italian-American classic combines tender, cheese-packed meatballs with a bright, garlicky tomato sauce. Using chef techniques like a milk-soaked panade and roasted garlic, these meatballs stay juicy, flavorful, and perfectly balanced by a quick, fresh sauce.
Prep Time:
25 minutes (includes soaking + forming)
Cook Time
25 minutes
Serves:
Serves 4–6 (about 26 meatballs)
Level:
Intermediate
Meatballs
Ground beef
Ground veal
Bread (crust removed, cut into chunks)
Whole milk
Yellow onion (pureed and strained)
Roasted garlic puree
Pecorino cheese (grated)
Parmesan cheese (grated)
Eggs
Fresh parsley (chopped)
Salt
Black pepper
Tomato Sauce
Olive oil
Garlic (crushed)
Canned tomatoes (preferably San Marzano)
Fresh basil
Salt
Ingredients
Step 1: Soak bread in milk until fully saturated, then squeeze out excess liquid.
Step 2: Puree onion and strain to remove moisture.
Step 3: In a large bowl, combine bread, onion, beef, veal, roasted garlic, cheeses, eggs, parsley, salt, and pepper.
Step 4: Gently mix by hand until just combined—do not overmix.
Step 5: Form into golf ball–sized meatballs and place on a lined baking sheet.
Step 6: Bake at 425°F for 20–25 minutes, until browned and cooked through.
Step 7: Meanwhile, heat olive oil in a pan and cook garlic until fragrant.
Step 8: Add canned tomatoes, bring to a simmer, and cook for about 10 minutes.
Step 9: Turn off heat and steep fresh basil in the sauce.
Step 10: Add cooked meatballs to the sauce and gently toss to coat.
Instructions
Serve warm with extra cheese if desired.