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Italian Meatballs in Tomato Gravy

Italian Meatballs in Tomato Gravy prepared dish

Tender beef meatballs are browned in a skillet, then simmered in a savory tomato gravy made with tomato juice, crushed tomatoes, onion, garlic, and herbs. Serve them over pasta, polenta, or mashed potatoes for a comforting dinner.

This recipe is italian style, dinner, scaled for 6 servings, with 25 min prep and 45 min cook.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 6

Quick cooking notes

  • Core ingredients include dried oregano, kosher salt, ground beef, tomato paste.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp dried oregano
  • 1.5 tsp kosher salt (divided)
  • 1.5 lb ground beef (80 to 85 percent lean)
  • 2 tbsp tomato paste
  • 2 tbsp fresh basil (thinly sliced)
  • 0.25 cup fresh parsley (chopped)
  • 2 tbsp olive oil
  • 0.75 cup beef broth (low-sodium)
  • 1 leaf bay leaf
  • 0.75 tsp black pepper (freshly ground)
  • 0.5 cup plain breadcrumbs
  • 1 medium yellow onion (finely diced)
  • 0.25 cup whole milk
  • 1 cup crushed tomatoes
  • 0.33 cup parmesan cheese (finely grated)
  • 2 cups tomato juice (low-sodium)
  • 4 cloves garlic (minced)
  • 1 large large egg (beaten)
  • 1 tbsp worcestershire sauce

Instructions

  1. Place the breadcrumbs and whole milk in a large mixing bowl, stir with a fork until evenly moistened, and let the mixture stand at room temperature for 5 minutes until the crumbs soften.
  2. Add the ground beef, Parmesan cheese, beaten egg, half of the diced yellow onion, 2 cloves minced garlic, chopped parsley, 1 tsp kosher salt, 0.5 tsp black pepper, and dried oregano to the bowl. Wash your hands before and after handling the raw beef, keep it separate from ready-to-eat foods, and mix gently with clean hands just until the ingredients are combined and no dry breadcrumb pockets remain.
  3. Line a rimmed baking sheet with parchment paper, then shape the meat mixture into 18 meatballs, about 2 tbsp each. Arrange them in a single layer on the prepared sheet and chill them in the refrigerator for 10 minutes so they hold their shape.
  4. Heat 2 tbsp olive oil in a 12-inch deep skillet or sauté pan over medium-high heat until the oil shimmers, about 1 minute. Add the meatballs in a single layer without crowding and brown them, turning with tongs every 2 minutes, until they are browned on most sides but not cooked through, 7 to 8 minutes total.
  5. Transfer the browned meatballs to a clean plate with tongs. Do not place cooked or browned meatballs on any surface that held raw meat unless it has been washed thoroughly.
  6. Reduce the heat under the same skillet to medium, add the remaining diced yellow onion, and cook with a wooden spoon for 4 to 5 minutes until the onion is softened and lightly golden around the edges.
  7. Add the remaining 2 cloves minced garlic and tomato paste to the skillet and cook over medium heat for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
  8. Slowly pour in the tomato juice while scraping the browned bits from the bottom of the skillet with the wooden spoon, then stir in the crushed tomatoes, low-sodium beef broth, Worcestershire sauce, bay leaf, remaining 0.5 tsp kosher salt, and remaining 0.25 tsp black pepper.
  9. Bring the tomato gravy to a steady simmer over medium-high heat, 3 to 4 minutes, then reduce the heat to medium-low so small bubbles break gently across the surface.
  10. Return the meatballs and any juices from the plate to the skillet, spoon some gravy over the tops, cover the pan, and simmer over medium-low heat for 20 minutes, turning the meatballs once halfway through, until the gravy thickens slightly.
  11. Insert an instant-read thermometer into the center of the largest meatball; it must register at least 160°F (71°C) for ground beef, and the meat should no longer look pink in the center. If needed, continue simmering uncovered for 3 to 5 minutes more and check again.
  12. Remove and discard the bay leaf, then let the meatballs rest in the skillet off the heat for 5 minutes so the juices settle and the sauce finishes thickening.
  13. Sprinkle the meatballs with sliced fresh basil and serve hot from the skillet with plenty of tomato gravy spooned over each portion.

Nutrition (per serving)

  • Calories: 398
  • Protein: 28 g
  • Fat: 25 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 895 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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