Tender Beef and Pork Meatballs in Tomato Sauce
Meet your Italian meatball primer. Learn how to make the most tender Italian meatballs the whole family will love. Beef and pork come together with a few key ingredients to make a moist meatball that simmers in a easy San Marzano tomato sauce. Make classic Italian meatballs that are tender, easy and don't take all day to cook.
Servings 12
Ingredients
For the meatballs:
- 2 lbs. ground chuck 80% but no more than 85%
- 2 lbs. ground pork
- 1 T kosher salt
- 3 large eggs
- ½ cup panko
- 6 slices fresh bread made into crumbs in food processor or blender
- ¾ cup fresh grated Parmesan cheese no green can please!
- 2 T chopped fresh parsley
- 1 tsp dried oregano
- ¼ tsp nutmeg
- 2 cloves garlic, minced or 2 tsp from a bottle
- 1 ½ cup warm tap water
- 1 recipe San Marzano tomato sauce more information on tomato sauce
For the sauce:
- 3 T olive oil
- 2 large onions chopped
- 1 ¼ cup red wine
- 1 T chopped garlic
- 6 oz can tomato paste
- 2 cans whole San Marzano tomatoes pureed in blender (no blender? use tomato puree but whole is preferred for freshness and taste)
- 1 T kosher salt
- 1 ½ t ground black pepper
- 2 tsp sugar
- ½ cup water if needed
- crushed red pepper optional
Instructions
For the meatballs:
- Preheat oven to 400°.
- Drizzle a baking sheet with olive oil.
- In a large bowl and using your hands, blend the meats together until mixed well. You don't want to see big clumps of either meat but a nice uniform mixture.
- One at a time, crack the eggs into the side of the bowl and beat them lightly with a fork. Of course, you can beat them in a separate small bowl and then add them but I'm all about saving some dishes. 😀
- Add the salt, pepper, oregano, both breadcrumbs, Parmesan, parsley and spices. Mix well into the meat along with the eggs.
- Add the warm water and mix gently with both hands making sure to incorporate all the water. It will feel like it won't mix together but it will eventually!
- Shape into 2” balls using either your hands or a medium-sized scoop. The mix will be very wet. As you go along and your hands start to get a little sticky, rinse your hands with warm water but don't dry them and go back to making your meatballs.
- One at a time, line up meatballs on your baking sheet being careful not to overcrowd. Depending on the size of your sheet, you'll likely get anywhere from 5-7 meatballs across and about 6-8 rows down.
- Bake for 10-15 minutes until lightly browned, switching the pans in the oven halfway through to cook them evenly.Remove from oven and set aside.
For the sauce:
- Sauté chopped onions in olive oil for about 5 minutes until browned. Add garlic and sauté for 30 seconds.
- Add red wine and cook for about 3-5 minutes until most of the wine is absorbed and the onions are syrupy.
- Add the tomato paste and sauté it for about 2 minutes.
- Add the tomatoes along with the remaining ingredients.
- If making meatballs add browned/partially cooked meatballs (or uncooked if poaching meatballs).
- Simmer for about an hour to an hour and a half and taste for seasoning.
