Tender And Fluffy Meatballs With Tomato Sauce

They are so good, and one of the best things about them is that leftovers are excellent too, so feel free to double the recipe - I often do. I adore meatballs. They are one of the best and easiest ways to utilize ground beef, which is so very convenient and affordable. I always have a vacuum-sealed package or two of ground beef in the fridge or in the freezer, and shaping it into meatballs is a sure way to get the kids to eat it, happily. When I made these meatballs the first time, my family immediately declared them as “your best ever!” and demanded that I only make these from now on. I took that as a compliment. 🙂

Ingredients

Here’s an overview of what you’ll need to make meatballs with tomato sauce. The exact measurements are included in the recipe card below.

For the meatballs:

Ground beef: I prefer to use lean ground beef (85/15). I find that extra-lean produces dry meatballs. Sour cream and egg: These ingredients help the meatballs stay soft and juicy. Grated Parmesan: Make sure you use finely grated and not coarsely shredded parmesan. The cheese acts much like breadcrumbs would and helps keep the juices inside the meatballs. Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less salt.

For the tomato sauce:

Olive oil: I love cooking with this delicious oil, but if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Canned tomato sauce: Pick one with no salt or sugar added. Seasonings: Kosher salt, black pepper, onion powder, dried oregano, and cayenne pepper. Plus fresh parsley, used as a garnish.

Instructions

Making meatballs with tomato sauce is easy! Scroll down to the recipe card for detailed instructions. My method is simple. Here are the basic steps: First, mix the meatball ingredients in a large bowl and shape the mixture into 12 meatballs. Next, make the sauce. Cook the garlic in olive oil, then add the canned tomato sauce and the spices. Your next step is to add the meatballs, spooning the sauce over them. Cover, reduce the heat to medium-low, and simmer the meatballs for 20-30 minutes. Remove the lid and turn the cooked meatballs in the sauce to coat. Garnish with parsley and serve.

Expert tip

The reason these meatballs are so flavorful is that I add sour cream and Parmesan to the ground beef. I avoid using bread crumbs (I believe they actually detract from the flavor). And I handle the meatballs lightly so that they remain light and fluffy and don’t turn out too dense.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Try different types of ground meat, such as bison, lamb, turkey, and chicken.Top the meatballs with chopped cilantro instead of parsley.Add a tablespoon of minced fresh garlic to the beef mixture.Use whole-milk Greek yogurt instead of sour cream.

Serving suggestions

I like to serve this saucy dish on top of cauliflower rice or microwave spaghetti squash. Mashed cauliflower is also a good choice and it works well to absorb the flavorful sauce. Obviously, you can use regular rice or pasta if you prefer.