She Strengthens

Comfort Food at Its Finest: Easy Italian Meatballs in Tomato Sauce

When it comes to comfort food, meatballs are a clear winner. Whether you’re in the mood for a classic Italian sub or a Swedish-inspired dish with cream sauce, meatballs are always a crowd-pleaser. And the best part? They’re incredibly easy to make, even without a recipe.

A Flexible Recipe for Italian Meatballs

Our simple recipe for Italian meatballs in tomato sauce is more of a guide than a rigid formula. Feel free to substitute ingredients based on what you have on hand, especially when it comes to the meat and bread binders. This flexibility makes it easy to customize the dish to your taste preferences.

Getting Started

Before you begin, make sure you have a large enough lidded saucepan, stock pot, or Dutch oven to fit all your sauce and meatballs. You’ll need:

• 3 thick slices of French or Italian bread (about 3 cups of bread cubes)
• Milk
• 56 ounces of tomato sauce (or the equivalent of homemade tomato sauce)
• 2 garlic cloves
• A handful of Italian parsley
• 2 large eggs
• A large handful of flour
• 3/4 pound ground beef, very cold
• 1/2 pound ground pork, very cold
• A handful of freshly grated parmesan cheese

Preparing the Meatballs

To start, remove the bread crusts and discard. Chop the bread into roughly 3/4-inch cubes and place in a small bowl. Pour in enough milk to just cover the cubes, and use your hands to help them absorb the milk. Let stand for 5 minutes.

Simmering the Tomato Sauce

While the bread is soaking, pour the tomato sauce into a large saucepan. You should have enough to come about 2/3 of the way up the side of the pan. If it seems too thick, add a little water. Bring the sauce to a boil over medium-high heat, then lower the heat and gently simmer.

Assembling the Meat Mixture

Finely chop the garlic and parsley, and set aside. Crack the eggs into a small bowl and beat with a fork until just broken up. Put the flour in a small dish or on a plate. Add the garlic, parsley, beaten eggs, and parmesan to the meat mixture. Season with salt and black pepper to taste. Using your hands, quickly mix until evenly incorporated.

Forming the Meatballs

Form the meat into 1.5-inch balls. If your hands start to stick to the meat, wet them with water. Roll the meatballs in the flour until they are lightly coated.

Simmering the Meatballs

Carefully drop each meatball into the simmering sauce, cover the saucepan, and simmer over low heat for 5 minutes. Now that the meatballs have set, gently stir them, cover, and continue to simmer for 35 minutes. Remove the lid and simmer for 5 minutes more.

Serve and Enjoy!

Your easy Italian meatballs in tomato sauce are now ready to be served over spaghetti, in a sub, or however else you please. Buon appetito!