Easy oven baked meatballs made with both ground pork and beef and then left to simmer in homemade italian tomato sauce. Guaranteed these meatballs to become your family’s favorite.
Meatballs with Tomato sauce recipe – is one of the classic staple recipes in every home cook’s menu. Served over pasta, rice, or creamy mashed potatoes these meatballs are easy, budget-friendly, and fulfilling for the whole family.
If you like pork and beef recipes be sure to check out my other delicious and budget-friendly meals such as Ground Beef and Cabbage, Easy Pork Tenderloin, Beef Enchilada Casserole or simply type the words ”pork”, ”beef” into the search bar.
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Instructions
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In a large bowl mix together garlic powder, onion powder, egg, breadcrumbs, salt and pepper until combined.
Preheat oven to 375 F.
Add pork and beef, mix to combine (for better results, try mixing with your hands).
Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hands in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.
Transfer to baking sheet lined with parchment paper or foil, and bake for 25 minutes.
Meanwhile prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.
When meatballs are done, add them to the marinara sauce and let simmer over low-medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.
Serving
The best option is to stick with the classic sides like pasta/spaghetti, baked potato, mashed potatoes or plain rice and a bowl of simple fresh salad.
Tips
- Onion and garlic powder – for more texture sub with half medium white/brown onion (small dice), and 1 medium-large garlic clove (crushed).
- Beef and pork meatballs substitute – use ground chicken or turkey instead (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork as well.
- Don’t overcook – A good rule of thumb here is to rather undercook the meatballs and let them simmer in tomato sauce for longer than 1 hour. If overcooked, meatballs will lose their texture and tenderness.
- Use your hands for shaping – in my opinion, the easiest way and gives far the best results when it comes to perfectly formed round meatballs.
- Store – Best consumed immediately but you can also let the meatballs cool and then place in an airtight glass container along with some sauce and pop into the fridge (up to a week) or freezer (2-3 months).
FAQ
If you don’t want to bake them first that’s fine, i think it is even easier to cook them in a pan. Roll the meatballs (you’ll need to cook them in batches), cook on medium-high heat over stovetop until golden brown and then add to the sauce to simmer.
Baking/roasting food is usually a slightly healthier way of cooking than frying. However if you fry the meatballs on a pan on medium heat (just until they get a nice golden brown color) and the simmer after in sauce for at least 1 hour will still be a healthier option and will result in soft and flavorful meatballs. Be sure to use high quality vegetable oil (I use grapeseed oil instead of olive or other oils as it has higher smoke point).
I hope you’ll enjoy this easy meatballs in tomato sauce recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Pork and Beef Meatballs With Tomato Sauce
Ingredients
Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 large egg
- ½ cup parmesan grated
- ¼ heaping cup of gluten-free panko breadcrumbs
- 1 tsp salt
- ½ tsp cracked black pepper
Tomato Sauce
- 2 cups Beef or vegetable broth
- 2 15 oz can high quality tomato puree
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt or more to taste
- ¼ tsp cracked black pepper
- 1 ½ tsp Worcester sauce
- 2 tbsp dark brown sugar
Instructions
- In a large bowl mix garlic powder, onion powder, egg, breadcrumbs, salt, and pepper until combined.
- Preheat oven to 375 F.
- Add pork and beef, mix to combine (for better results, try mixing with your hands).
- Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hand in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.
- Transfer to a baking sheet lined with parchment paper or foil, and bake for 25 minutes.
- Meanwhile, prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.
- When meatballs are done, add them to the marinara sauce and let simmer over low0medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.
Video
Notes
- Nutrition – 95 kcal per meatball
- Onion and garlic powder – for more texture sub with half medium white/brown onion (small dice), and 1 medium-large garlic clove (crushed).
- Substitute beef and pork with ground chicken or turkey (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork.
- Use your hands for shaping – in my opinion, the easiest way and gives far the best results when it comes to perfectly formed round meatballs.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Perfect meatballs in marinara sauce!