Go Back
–+ servings
Print
Meatballs with red sauce on a plate of pasta.

Homemade Meatball Recipe

Juicy, flavorful meatballs are baked and simmered in a rich tomato sauce. These are perfect for pasta night or meal prep.

Course Main Course
Cuisine Italian
Keyword Meatballs
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 245 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the Meatballs

  • 1 1/2 pounds lean ground beef
  • 1/2 cup panko breadcrumbs regular or gluten free
  • 3 tablespoons water
  • 1 small yellow onion very finely chopped
  • 6 cloves garlic minced
  • 1/2 cup finely chopped parsley about 1 large bunch, stems removed
  • 2 teaspoons Diamond Crystal kosher salt
  • 1 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil

For the Sauce

  • 2 tablespoons olive oil
  • 1 small yellow onion chopped finely
  • 3 cloves garlic minced
  • 1 24 ounce can crushed canned tomatoes
  • 1 15 ounce can tomato sauce
  • 1 cup water
  • 1 1/2 teaspoons Diamond Crystal Kosher salt
  • 1 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon granulated sugar
  • 1/2 cup finely chopped parsley about 1 large bunch, stems removed

Instructions

  1. Let ground beef sit at room temperature for 15 minutes prior to starting.

  2. Preheat the oven to 400°F and line a baking sheet with parchment paper, or use a non-stick baking sheet. Drizzle the pan with the olive oil.

  3. Make the meatballs. In a large bowl, mix together all Meatball ingredients, except for the olive oil.
  4. Form meatballs by scooping 2 tablespoons of the mixture and rolling into a ball. Repeat until you have about 28-30 meatballs and place them on the parchment-lined pan. Spray the top of the meatballs with cooking spray or brush with oil.
  5. Bake for 15 minutes. Then, remove the pan from the oven and flip each meatball carefully with tongs. Bake for another 10 minutes. The cooked meatballs should register about 165°F on an instant meat thermometer.
  6. Make the sauce while the meatballs cook. In a large skillet or dutch oven with high sides, add the olive oil and onion. Saute on medium-low heat for 8-10 minutes until softened. Add the garlic and cook for 1 minute.
  7. Mix in the crushed tomatoes, tomato sauce, water, salt, dried oregano, pepper, sugar and parsley. Simmer uncovered for 15 minutes.
  8. Add the meatballs to the pot and spoon the sauce over them. Cover the pot and simmer for 15 minutes over medium-low heat.

Recipe Notes

The water in the meatball helps to soften the breadcrumbs.
If you don’t have fresh parsley, you can swap it for 1 1⁄2 tbsp in each filling and sauce.

Nutrition Facts
Homemade Meatball Recipe
Amount Per Serving
Calories 245 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 70mg23%
Sodium 1480mg64%
Potassium 521mg15%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 869IU17%
Vitamin C 16mg19%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.