Italian-Style Meatballs in Tomato Sauce
This weeknight-friendly version of your classic spaghetti and meatballs comes together in just about 30 minutes! Juicy beef meatballs with fresh basil simmer in a luscious tomato sauce. It's warm, comforting and family approved.
Servings: 4 servings
Calories: 461kcal
Ingredients
Meatballs
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup yellow onion grated
- 2 tbsp fresh basil chopped
- 1 1/2 tsp dried oregano
- 1 tsp tsp kosher salt
Tomato Sauce & Pasta
- 4 tbsp extra virgin olive oil
- 1/2 small yellow onion finely diced
- 4 garlic cloves thinly slices
- 1 tbsp tomato paste
- 3 cups DeLallo Passata Tomato Purée
- 1 tsp dried oregano
- 1 tsp kosher salt
- 12 oz DeLallo Spaghetti
Instructions
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- In a large bowl, combine the meatball ingredients. Do not overmix or the meatballs will be too dense.
- Use oiled hands to shape the meat mixture into 8 balls. Place on the baking sheet and bake for 10-12 minutes, The meatballs will not be fully cooked at this point.
- Meanwhile, heat the olive oil in a large pot over medium-low heat. When shimmering, add the onion and cook for 3-5 minutes, until translucent. Add the garlic, tomato paste, oregano and salt. Cook for another 2-3 minutes, until fragrant,
- Pour in the passata and bring to a simmer, Place the meatballs in the pot, cover and simmer over medium-low heat for another 10-15 minutes or until the meatballs are cooked through.
- Cook the pasta al dente according to the package instructions. Drain and toss with a few spoonfuls of tomato sauce top with meatballs and fresh basil.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 16g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 832mg | Fiber: 2g | Sugar: 3g