Thursday, April 30, 2020



This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the best color of all time.


For the meatballs:
  • 1 large egg
  • Olive oil (for baking)
  • 1 teaspoon dried parsley
  • 4 tablespoons breadcrumbs
  • 1/4 – 1/2 teaspoon salt
  • 2 teaspoons Italian seasoning
  • Black pepper (to taste)
  • 1.5 pounds lean ground beef
  • 1 small-medium onion (very finely chopped)
  • 1/4 teaspoon dried garlic powder (or more to taste)

For the sauce:
  • 1 can (14-oz) tomato sauce
  • Salt + black pepper (to taste)
  • 1/2 tablespoon olive oil
  • 1 can (14-oz) diced tomatoes
  • 2 teaspoons Italian seasoning
  • 2 tablespoons tomato paste
  • 1 large onion (chopped)
  • 1/4 teaspoon dried garlic powder (or more to taste)
  • 1/3 cup red wine (optional (use broth or water as a substitute)


Make the meatballs:
  1. Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don’t have a handheld mixer, you’ll have to use your hands to knead the ingredients together very well.
  2. Shape meatballs: Preheat the oven to 410°F. Using about 2-3 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet or a 9×13 inch pan.
  3. Bake meatballs: Bake the meatballs for 10-12 minutes or until browned.
  4. While the meatballs are baking.

Make the sauce:
  1. Sauté the onion: Heat the oil in a large, oven-safe skillet over medium heat. Add the onion and cook for 5 minutes or until starting to soften.
  2. Season and deglaze the pan: Stir in the tomato paste, Italian seasoning and garlic powder. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scratching the browned bits off the bottom.
  3. Simmer the sauce: Add both tomatoes and salt and pepper to taste. Simmer for a few minutes on medium-low heat, stirring from time to time.

Finish the dish:
  1. Stir the baked meatballs into the finished tomato sauce. Bake for another 10-15 minutes, or until bubbly and the meatballs are no longer pink in the middle. You can sprinkle on some Parmesan cheese before baking. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered. Enjoy your cooking!