Super Simple Friday Night Meatballs Recipe
This recipe provides a simple method for preparing classic meatballs in a rich tomato sauce. Starting with basic ingredients, you'll create a flavorful sauce from canned tomatoes and then mix, form, and brown tender beef meatballs before simmering them in the sauce until cooked through. Perfect for serving with pasta.
Equipment
- 1 Large Pot or Dutch Oven For simmering the sauce
- 1 Large Skillet For browning the meatballs
- 1 Large Mixing Bowl For meatball mixture
- 1 Measuring Spoons and Cups
- 1 Knife and Cutting Board For mincing garlic and parsley
Ingredients
Main
- For the Sauce:
- 2 28 ounce cans whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 6 to 8 cloves minced garlic about 2 tablespoons
- 1 6 ounce can tomato paste
- Kosher salt and freshly ground black pepper
- For the Meatballs:
- 4 slices bread crusts removed
- 2 eggs
- 2 pounds 80/20 ground beef
- 1 1/2 tablespoons adobo seasoning such as Goya, see note above
- 1/2 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Olive oil for frying
- Pasta and grated Parmesan cheese for serving
Instructions
- For the sauce, crush whole peeled tomatoes by hand or pulse briefly in a food processor.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in crushed tomatoes and tomato paste. Season generously with salt and pepper.
- Bring the sauce to a simmer, then reduce heat to low and cook, uncovered, for at least 30 minutes, stirring occasionally.
- For the meatballs, soak the bread slices in water or milk, then squeeze out excess liquid.
- In a large bowl, combine ground beef, squeezed bread, eggs, adobo seasoning, minced parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into golf ball-sized meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides until deeply colored.
- Carefully transfer the browned meatballs to the simmering tomato sauce.
- Cover and continue to simmer the meatballs in the sauce for at least 30 minutes, or until cooked through.
Notes
Using fresh, good-quality canned tomatoes is key for a flavorful sauce base. Don't rush the sauce simmering; allowing it to cook slowly deepens the flavor. For the meatballs, ensure the bread is well-soaked and squeezed before adding to the mixture; this creates a tender meatball. Avoid overmixing the meatball mixture, which can result in tough meatballs. Brown the meatballs well in oil before adding them to the sauce; this adds another layer of flavor and helps them hold their shape. Finish cooking the meatballs in the simmering sauce to keep them moist and infuse them with sauce flavor.