Who else has a lot on their plate?! These meatballs are so soft and perfect for sandwiches or pasta! Making them the night before means your meatballs will soak in all the tomato flavor. Do it!
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large bowl, soak breadcrumbs in milk for 5 minutes.
Add ground meat, egg, garlic, Parmesan, parsley, salt, and pepper to the soaked breadcrumbs. Mix gently until combined.
Roll the mixture into meatballs.
Brown the meatballs in a skillet with a bit of oil for extra flavor, or bake at 200°C / 400°F for 15–18 minutes until golden.
In a pot, sauté onion in olive oil until soft.
Add garlic and cook for 1 minute.
Stir in tomato paste, crushed tomatoes, sugar, herbs, salt, and pepper. Simmer for 10 minutes.
Add the meatballs to the sauce, cover, and simmer on low for 30 minutes.
Cool completely, then refrigerate overnight to allow the flavors to meld.
Reheat slowly on the stove or in the oven before serving.
For extra flavor, use a mix of ground beef and pork.
Letting the meatballs sit in the sauce overnight enhances the flavor.
Serve these meatballs over pasta, in a sub sandwich, or enjoy them on their own.
Can I use a different type of meat?
Yes, you can use ground turkey, chicken, or a mix of beef and pork for this recipe.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs with or without the sauce for up to 3 months. Thaw and reheat before serving.
What can I use instead of breadcrumbs?
You can use crushed crackers, panko, or even cooked rice as a substitute for breadcrumbs.
How do I make this recipe dairy-free?
Replace the milk with a non-dairy alternative and omit the Parmesan or use a dairy-free cheese substitute.
Can I skip the overnight refrigeration step?
Yes, but refrigerating overnight allows the meatballs to absorb more flavor from the sauce.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
