Italian meatballs in tomato sauce are an emblematic dish of Italian cuisine that has transcended borders and has been adopted with variations in many Latin American countries. In Italy, these meatballs are known as "polpette" and are usually prepared with a mixture of meats and fresh herbs, accompanied by a homemade tomato sauce. In countries like Mexico, Argentina, and Colombia, meatballs also hold a special place in the local gastronomy, sometimes under different names or with ingredients adapted to regional flavors, but always preserving that delicious homemade taste that invites sharing with family. This recipe represents the perfect fusion between tradition and flavor, maintaining the essence of Mediterranean cuisine that has become popular in many Latin American homes.
Italian meatballs in tomato sauce
How to Make Italian Meatballs in Tomato Sauce
Ingredients:
Onion, Garlic, Olive oil, Parsley, Dried basil, Tomatoes, Tomato paste, Chicken broth, Dry red wine, Sugar, Romano cheese, Salt, Oregano, Bread, Ground beef, Eggs, Dried oregano, Black pepper.
Steps:
Make the sauce: in a heavy saucepan, cook the onion and garlic in the oil over low heat, stirring, for 2 minutes.
Add parsley, basil, tomatoes, tomato paste, broth, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
While the sauce is cooking, prepare the meatballs: in a large bowl, combine bread, ground beef, eggs, romano, parsley, garlic, oregano, salt, and pepper.
Mix well and form 8 meatballs.
In a large skillet, brown the meatballs in the oil over high heat, turning them frequently.
Make sure not to overcrowd them in the skillet, otherwise they will not brown well.
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
You can serve them with your favorite pasta immediately, but their flavor improves if they are cooled and refrigerated covered overnight or for up to 2 days before serving.
Ingredients (18)
- Onion
- Garlic
- Olive oil
- Parsley
- Dried basil
- Tomatoes
- Tomato paste
- Chicken broth
- Dry red wine
- Sugar
- Romano cheese
- Salt
- Oregano
- Bread
- Beef
- Eggs
- Dried oregano
- Black pepper
Instructions (39 steps)
- 1 Make the sauce: in a heavy saucepan
- 2 cook the onion and garlic in oil over low heat
- 3 stirring
- 4 for 2 minutes
- 5 Add parsley
- 6 basil
- 7 tomatoes
- 8 tomato paste
- 9 broth
- 10 wine
- 11 sugar
- 12 Romano cheese
- 13 salt
- 14 and oregano
- 15 and cook the sauce over low heat
- 16 stirring occasionally
- 17 for 30 minutes
- 18 While the sauce cooks
- 19 prepare the meatballs: in a large bowl
- 20 combine bread
- 21 beef
- 22 eggs
- 23 Romano cheese
- 24 parsley
- 25 garlic
- 26 oregano
- 27 salt
- 28 and pepper
- 29 Mix well and form 8 meatballs
- 30 In a large skillet
- 31 brown the meatballs in oil over high heat
- 32 turning them frequently
- 33 Make sure not to overcrowd them in the skillet
- 34 otherwise they will not brown well
- 35 Transfer the browned meatballs to the sauce with a slotted spoon and cook the mixture over low heat
- 36 stirring occasionally
- 37 for 30 minutes
- 38 You can serve them with your favorite pasta immediately
- 39 but they improve in flavor if cooled and refrigerated covered overnight or for up to 2 days before serving