Easy Italian Meatballs in Tomato Sauce

These meatballs in tomato sauce are juicy and tender homemade meatballs cooked in a rustic Italian style tomato sauce.

5 from 17 votes

Course: Easy Dinners

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Servings: meatballs

Prepare Meatball Mixture: In a large bowl, combine the minced beef and pork, egg, milk, oregano, basil, Italian pasta mix, Italian herb mix, fresh rosemary, and grated Grana Padano cheese.
Mix Gently: Using hands or a wooden spoon, gently mix until just incorporated. Ensure the mixture remains moist and cohesive, with visible pieces of ground meat.
Form Meatballs: With lightly oiled hands, form the mixture into meatballs. This prevents sticking and helps incorporate a bit more moisture into the meatballs.
Brown Meatballs: Heat oil in a skillet over medium heat. Brown the meatballs on all sides to develop a golden crust, then set aside on a baking tray. This may require doing in batches.
Prepare the Sauce: In the same pan, add additional oil if needed, and soften the chopped onion and minced garlic. Stir in the tomato puree, then add the passata. Season with salt and pepper.
Cook Meatballs in Sauce: Add the meatballs back to the pan with the sauce. Simmer for about 10 minutes, or until the meatballs are cooked through.

Consistency: The meatball mixture should be moist but able to hold its shape. If too wet, add a bit more cheese or breadcrumbs for absorption.
Sauce Thickness: If your sauce thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
Serving Suggestion: For an authentic Italian dinner, serve the meatballs and sauce over freshly cooked pasta, garnished with additional Grana Padano cheese and fresh basil leaves.
Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If the sauce has thickened, gently heat it on the stove or in the microwave, adding a little water.

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