Easy Italian Juicy Meatballs (Print-Friendly Version)

Juicy Italian meatballs simmered in rich tomato sauce with herbs. Great for pasta, sandwiches, or freezing ahead.

# Ingredients:

→ For the meatballs

01 - 1 ½ pounds lean ground beef
02 - 1 medium onion, finely minced (about ¾ cup)
03 - 1 large egg
04 - 4 tablespoons breadcrumbs
05 - 2 teaspoons Italian seasoning
06 - 1 tablespoon chopped parsley or 1 teaspoon dried
07 - 2 cloves garlic, minced or ¼ teaspoon garlic powder
08 - ½ teaspoon salt
09 - Black pepper, to taste
10 - 1 teaspoon balsamic vinegar, optional
11 - Olive oil for baking

→ For the sauce

12 - 1 tablespoon olive oil
13 - 1 medium onion, chopped (about 1 cup)
14 - 2 tablespoons tomato paste
15 - 2 teaspoons Italian seasoning
16 - 2 cloves garlic, minced or ¼ teaspoon garlic powder
17 - ⅓ cup red wine, optional, or use broth or water
18 - 1 (14-oz) can diced tomatoes
19 - 1 (14-oz) can tomato sauce
20 - ½ teaspoon brown sugar, optional
21 - Salt and black pepper, to taste
22 - Fresh parsley for garnish
23 - Grated Parmesan for serving

# Steps:

01 - Preheat the oven to 410°F. Lightly oil a baking sheet or line with parchment paper.
02 - In a large bowl, combine lean ground beef, minced onion, egg, breadcrumbs, Italian seasoning, parsley, garlic, salt, black pepper, and balsamic vinegar if using. Mix until evenly incorporated, being careful not to overmix.
03 - Using 2-3 teaspoons of mixture per meatball, roll into balls and place on the prepared baking sheet.
04 - Bake in the preheated oven for 10-12 minutes, or until lightly browned. Meatballs do not need to be fully cooked at this stage.
05 - Heat olive oil in a large, oven-safe skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened.
06 - Stir in tomato paste, Italian seasoning, and minced garlic. Cook for an additional 2 minutes until fragrant.
07 - Pour in red wine (or broth/water) and scrape up any browned bits from the bottom of the skillet.
08 - Add diced tomatoes, tomato sauce, and brown sugar if using. Simmer over medium-low heat for 5 minutes, stirring occasionally. Season with salt and black pepper to taste.
09 - Place baked meatballs into the skillet with the sauce, ensuring they are evenly coated.
10 - Cover the skillet with a lid for a thinner sauce, or leave uncovered for a thicker consistency. Bake at 375°F for 10-15 minutes, or until meatballs are cooked through and the sauce is bubbling.
11 - Sprinkle with fresh parsley and grated Parmesan before serving. Pair with spaghetti, mashed potatoes, or crusty bread.

# Notes:

01 - Mixing the meatball mixture gently ensures tender texture.
02 - Soaking breadcrumbs in milk can keep meatballs moist when using lean meat.
03 - A mix of ground beef and pork adds richness, while Italian sausage boosts flavor.
04 - Red wine like Chianti or Merlot adds depth, but broth works as a substitute.
05 - Balsamic vinegar enhances flavor subtly; Worcestershire sauce is a viable alternative.
06 - Store the dish in the refrigerator for up to 3 days or freeze for up to 3 months.

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