How to Make the Softest Italian Meatballs in Tomato Sauce (No Frying)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier when in season, while store-brand options save money.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is often less expensive.

Combine ground beef, ground pork, breadcrumbs, parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper in a large bowl.

Mix until well combined and form into meatballs, about the size of a golf ball.

Heat olive oil in a large skillet over medium heat until shimmering.

Add meatballs to the skillet and brown on all sides, about 5-7 minutes.

Remove meatballs from the skillet and set aside.

In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes.

Add canned tomatoes, bay leaves, and sugar to the skillet; stir to combine.

Bring the sauce to a simmer over medium heat.

Return the meatballs to the skillet, cover, and reduce heat to low.

Simmer for 30-40 minutes, until meatballs are cooked through and sauce thickens.

Serve meatballs with sauce over pasta or on their own.

Cooking Techniques

Spice Level:

Allergens