Ingredients
For the Meatballs:
- 1 lb (450g) ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional, for a bit of kick)
- 1 tbsp olive oil (for frying)
For the Tomato Sauce:
- 1 can (14 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp tomato paste
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp sugar (adjust to taste)
- Salt and pepper to taste
- 1/4 cup red wine (optional, adds depth to the sauce)
- 1/2 cup water (adjust for desired sauce consistency)
- Fresh basil or parsley for garnish
Instructions
Step 1: Prepare the Meatballs
- Soak the Breadcrumbs:
- In a small bowl, combine the breadcrumbs with the milk. Let it sit for a few minutes until the breadcrumbs absorb the milk and soften.
- Mix the Meatball Ingredients:
- In a large bowl, combine the ground beef, soaked breadcrumbs, chopped onion, garlic, egg, parsley, salt, pepper, and paprika. Mix until everything is well incorporated. Be careful not to overmix, as this can make the meatballs tough.
- Shape the Meatballs:
- Form the mixture into small, bite-sized balls (about 1 inch in diameter) using your hands. You should get around 25-30 meatballs.
- Brown the Meatballs:
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they are not crowded. Cook for about 2-3 minutes on each side, until browned all over. Transfer to a plate lined with paper towels to drain any excess oil.
Step 2: Prepare the Tomato Sauce
- Sauté Onions and Garlic:
- In the same skillet, add another tbsp of olive oil if needed. Sauté the chopped onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine the Tomato Ingredients:
- Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper. Stir to combine. Add the red wine and water, adjusting the amount of water for your desired sauce thickness.
- Simmer the Sauce:
- Bring the sauce to a simmer over medium-high heat. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
Step 3: Combine Meatballs and Sauce
- Add Meatballs to the Sauce:
- Once the sauce is well-simmered and flavorful, gently add the browned meatballs to the sauce. Ensure they are submerged and coated with the sauce.
- Simmer the Meatballs:
- Cover the skillet and let the meatballs simmer in the sauce for another 10-15 minutes. This will allow them to cook through and absorb the flavors of the sauce.
Step 4: Serve
- Garnish and Serve:
- Transfer the meatballs to a serving dish and garnish with freshly chopped basil or parsley. Serve hot as an appetizer or alongside pasta or rice.
Tips for Success
- Mix Gently: Overmixing the meatball mixture can make the meatballs tough. Mix just until combined.
- Uniform Size: Make sure all the meatballs are the same size to ensure even cooking.
- Don’t Skip Browning: Browning the meatballs adds a rich flavor to the dish and helps keep them intact during simmering.
- Adjust Sauce Consistency: If the sauce is too thick, add more water or broth. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken.
Variations
- Spicy Meatballs: Add some crushed red pepper flakes or a dash of hot sauce to the meatball mixture.
- Cheese Stuffed Meatballs: Insert a small cube of mozzarella into the center of each meatball before cooking.
- Vegetarian Option: Substitute meat with a mixture of finely chopped mushrooms and lentils.
Enjoy your delicious cocktail meatballs in tomato sauce! Perfect for parties, family gatherings, or a cozy dinner at home.
