Grandma’s Tender and Juicy Meatball Recipe

Recipes

Classic Italian meatballs simmered in a delicious tomato sauce and served with spaghetti noodles.

Servings: 14 meatballs

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Course: Entree

Cuisine: Italian

Ingredients

Tomato Sauce

  • ¼ cup olive oil
  • ½ cup minced yellow onions
  • 2 teaspoons minced garlic
  • 6 ounces tomato paste
  • 7 cups crushed canned tomatoes
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper

Meatballs

  • 2 pounds ground beef (80% to 85% lean)
  • 2 large eggs
  • 1 cup plain breadcrumbs (or Italian-style)
  • ½ cup grated Parmesan cheese
  • ½ cup finely minced yellow onion
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • ¼ cup sliced basil

Instructions

  1. Make the Tomato Sauce: In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the onions are translucent, about 3 minutes.
    • Stir in the tomato paste and cook for 1 minute.
    • Add crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering, for 30 minutes, stirring occasionally. Adjust salt and pepper to taste.
  2. Heat the Oven: Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease with olive oil. Set aside.
  3. Make the Meatball Mixture: In a large bowl, add ground beef, eggs, breadcrumbs, Parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
  4. Shape the Meatballs: Measure out ⅓ cup of the mixture (3 ounces per meatball, about the size of an egg), and roll into balls. Evenly space on the prepared baking sheet. This recipe should yield about 14-15 meatballs.
  5. Broil the Meatballs: Place the meatballs on the lower-middle rack in the oven. Broil until browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side.
  6. Simmer: Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, and simmer on low heat for at least 1 ½ hours, stirring every 20 minutes as needed. The meatballs should be fork-tender when sliced.
  7. To Serve: Adjust sauce consistency with water if needed, adding 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.

Adapted from the original recipe here: https://www.jessicagavin.com/grandmas-italian-meatball-recipe/