I Cooked the Juiciest Meatballs in Tomato Sauce - Easy & Quick Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by mixing ground beef and ground pork together.

Dice one shallot really finely.

Crack in one egg into the meat mixture.

Add about 1 tablespoon of bread crumbs, salt, and black pepper to the mixture.

Chop a little bit of parsley for freshness and add it to the mixture.

Add Parmesan cheese to the meat mixture for flavor.

Mix all the ingredients together until well combined.

Shape the mixture into small meatballs and place them on a plate.

Use a little water on your hands to prevent the meat from sticking while shaping the meatballs.

Heat olive oil in a pan until hot.

Add the meatballs to the pan and cook for about 3 minutes before flipping them carefully.

Cook the meatballs until browned on the outside but not fully cooked through.

Remove the meatballs from the pan and set aside.

Chop another shallot and slice two cloves of garlic thinly.

Add the chopped shallot and sliced garlic to the same pan used for the meatballs.

Cook the shallot and garlic until soft, scraping up any bits stuck to the pan for flavor.

Blend canned whole peeled tomatoes until smooth and add them to the pan with the shallot and garlic.

Add fresh basil to the sauce for extra flavor as it simmers.

In a separate pot, bring water to a boil and add salt to cook the fettuccine pasta.

Cook the fettuccine pasta for about 6 minutes until al dente.

Once the pasta is cooked, add the meatballs back into the sauce to finish cooking.

Mix the cooked fettuccine with the sauce and meatballs.

Drizzle a little olive oil over the finished dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens