Beef meatballs in tomato sauce are ready in 30 minutes: soft meatballs that simmer directly in the sauce, no need to fry them separately first.

The Trick to Soft Meatballs

Meatballs turn tough when the meat is overworked. Mix just until the ingredients come together, no more. The soaked, squeezed bread keeps the inside moist even after cooking.

A Sauce That Cooks Together With the Meatballs

There's no need to fry the meatballs separately first: place them straight into the gently simmering tomato sauce, so they absorb the sauce's flavor as they cook. The result is juicier.

The recipe

Beef Meatballs in Tomato Sauce

Soft beef meatballs that simmer directly in tomato sauce, a quick 30-minute dinner.

  • Servings 4 servings
  • Prep 15 min
  • Cook 20 min
  • Total 35 min

Ingredients

Instructions

  1. Mix the ground beef with the grated onion, garlic, squeezed bread, egg, salt, and pepper in a bowl until you get a uniform mixture but don't overwork it.

  2. Shape into evenly sized meatballs with damp hands so the mixture doesn't stick.

  3. Heat olive oil in a wide pot and sauté the sliced onion until it turns translucent.

  4. Add the tomato puree, sugar, paprika, and a cup of water, and bring to a gentle simmer.

  5. Place the meatballs in the sauce, cover, and cook on low heat for about 20 minutes until done.

  6. Serve hot with rice or mashed potatoes.

Frequently Asked Questions

Can I freeze these?
Yes, meatballs in sauce freeze well for up to three months in an airtight container.

Can I make these without bread?
Yes, substitute grated potato or gluten-free breadcrumbs in about the same amount.

Why do my meatballs fall apart in the sauce?
Usually because the mixture is too wet or the sauce is boiling too hard. Simmer on low heat and don't touch them early in cooking.

Can I use ground chicken instead of beef?
Yes, it's worth adding a tablespoon of olive oil to the mixture since ground chicken is leaner and tends to dry out.