Tender Meatballs in Tomato Sauce, the Traditional Recipe
Tender traditional meatballs in tomato sauce, with ground meat, milk-soaked bread, and parmesan, slowly simmered in a basil tomato sauce.
Want meatballs in tomato sauce that are genuinely tender, the kind that melt in your mouth instead of turning hard and dry? Then follow this recipe: it’s the traditional version, with the trick of bread soaked in milk.
Meatballs in tomato sauce are one of the most loved home main courses: budget-friendly, generous, and able to please the whole family. The meat matters, but the real secret to tenderness lies in the soaked bread and in not overworking the mixture.
They have at least three real advantages: they’re made with simple, inexpensive ingredients, they always please adults and kids, and they’re perfect to prepare ahead because they keep and freeze beautifully.
The most important tip involves two moves: soak the bread in milk and squeeze it well before adding it to the meat, and mix the mixture just enough, without working it for long. These two details are what make the meatballs tender instead of tough.
Always brown the meatballs before dropping them into the sauce: browning adds flavor and helps them stay compact during the slow simmer in the tomato.
Ready? Let’s make meatballs in tomato sauce.
Base preparations used
To make this recipe
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Large non-stick pan
Useful for cooking and sautéing ingredients evenly without overcrowding the surface.
Steps
- Soak the stale bread in milk for a few minutes, then squeeze it well to remove the excess liquid.
- In a bowl, combine the ground meat, the squeezed bread, the egg, the parmesan, chopped parsley, a pinch of salt, and pepper. Mix with your hands without overworking the mixture.
- Shape walnut-sized meatballs, rolling them between your palms to make them smooth and compact.
- Heat a drizzle of oil in a large pan and brown the meatballs on all sides over medium heat until golden. Remove them and set aside.
- In the same pan pour the passata, add a few basil leaves, season with salt, and bring to a gentle simmer. Return the meatballs to the sauce and cook over low heat for 25 to 30 minutes, turning them halfway.
- Serve the meatballs hot in their sauce with a fresh basil leaf, alongside bread or pasta.
Helpful tips
Bread soaked in milk is the secret to tender meatballs: don't skip it and squeeze it well before using.
Don't overwork the mixture: handling it too long makes the meatballs tough.
Browning the meatballs before simmering them in the sauce adds flavor and keeps them compact.
They freeze beautifully once cooked, and leftover sauce is perfect for dressing pasta the next day.
Average nutrition per serving
- Calories
- 420 kcal
- Carbohydrates
- 14.0 g
- Sugars
- 7.0 g
- Protein
- 30.0 g
- Fat
- 26.0 g
- Saturated fat
- 9.0 g
- Fiber
- 3.0 g
- Sodium
- 560 mg
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