How to Make Classic, Juicy and Tender Italian Meatballs in Tomato Sauce

Step 1

Step Start by soaking the stale bread in milk for at least 10 minutes. This will help give your meatballs that melt-in-your-mouth texture.

Step 2

Step While the bread is soaking, combine the minced beef, minced pork, eggs, salt, pepper, and chopped parsley in a large bowl.

Step 3

Step Once the bread is soft, squeeze out any excess milk and add the bread to the meat mixture. Mix well until everything is combined. If the mixture feels too soft, add breadcrumbs to firm it up.

Step 4

Step Rub your hands with olive oil and roll the mixture into small meatballs. This will prevent the mixture from sticking to your hands and help the meatballs keep their shape while cooking.

Step 5

Step Heat olive oil in a pan and fry the meatballs for 3-4 minutes on each side until they’re golden brown. You can also cook them directly in the sauce if you want a lighter version.

Step 6

Step In another pan, heat olive oil and sauté the garlic until golden. Remove the garlic when it’s golden brown.

Step 7

Step Then, add the tomato passata and if you can’t find passata you can use canned San Marzano. Season with salt and pepper and let it simmer for 20 minutes.

Step 8

Step Gently place the meatballs in the sauce and let them cook for another 30 minutes, absorbing all the tomato goodness.

Step 9

Step Once cooked, sprinkle some fresh Parmesan and basil leaves on top for an extra burst of flavor. Serve with your favorite side dish or over pasta. And there you have it, tender, juicy, melt-in-your-mouth meatballs, ready to impress your taste buds.