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Sunday Stovetop Meatballs Recipe

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3.9 from 65 reviews

Enjoy a classic Italian meal with these Sunday Stovetop Meatballs simmered in a rich, flavorful tomato sauce. Tender meatballs are browned to perfection, then slow-cooked in a savory sauce infused with garlic, onion, herbs, and red wine, making for a comforting and hearty dish perfect for family dinners.

Ingredients

Meatballs

  • 1/2 cup Italian breadcrumbs
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup milk
  • 1 pound ground beef
  • 2 ounces finely grated Parmesan cheese (about 1.5 cups) + more for garnish
  • 2 tablespoons grated onion, liquid squeezed out
  • 4 cloves garlic, finely grated or finely minced
  • 1 teaspoon Italian seasoning
  • 1 egg yolk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked pepper

Sauce and Cooking

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 6 cloves garlic, finely grated or finely minced
  • 2 tablespoons butter
  • 2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 ounce can tomato paste
  • 1/2 cup dry red wine
  • 28 ounce can crushed tomatoes
  • 29 ounce can tomato sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup fresh chopped basil + more for garnish
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Make the Panade: In a medium bowl, combine the Italian breadcrumbs, whole milk ricotta cheese, and milk. Let the mixture sit for 5 minutes to hydrate the breadcrumbs and create a moist base for the meatballs.
  2. Mix Meatballs: Add ground beef, grated Parmesan cheese, grated onion with liquid squeezed out, garlic, Italian seasoning, egg yolk, kosher salt, and fresh cracked pepper to the panade bowl. Use your hands to mix everything thoroughly but gently until just combined to keep the meatballs tender.
  3. Form Meatballs: Using a cookie scoop, portion out the meat mixture. Lightly oil your hands to roll each portion into smooth, round meatballs, ensuring they are evenly sized for uniform cooking.
  4. Sauté Meatballs: Heat olive oil in a large sauté pan over medium-high heat. Add meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides until a dark golden crust forms, about 3-4 minutes per side. They do not need to be cooked through at this point. Transfer the browned meatballs to a plate and set aside. Do not clean the pan.
  5. Sauté Aromatics: Reduce heat to medium. Add diced yellow onion with a couple pinches of salt and pepper to the pan. Cook, stirring frequently, for about 4 minutes until the onions soften. Add garlic, butter, Italian seasoning, garlic powder, and onion powder and cook, stirring constantly, for 1 minute to release their flavors.
  6. Start the Sauce: Stir in tomato paste and cook for 2 minutes, stirring frequently to caramelize and deepen the flavor. Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer gently for 2 minutes until slightly reduced.
  7. Finish Sauce: Add crushed tomatoes, tomato sauce, granulated sugar, Worcestershire sauce, bay leaves, salt, and pepper. Stir well to combine all the ingredients evenly.
  8. Simmer Meatballs: Place the seared meatballs along with any collected juices back into the pan. Bring everything to a simmer over medium-high heat. Cover, reduce heat to low or medium-low, and gently simmer for about 30 minutes, allowing the meatballs to cook through and the flavors to meld. Stir in fresh chopped basil and a pinch of red pepper flakes during the last 5 minutes. Adjust seasoning with salt and pepper to taste.
  9. Serve and Enjoy: Serve the meatballs hot over cooked spaghetti or your favorite pasta. Garnish with extra chopped basil and Parmesan cheese. Enjoy a comforting Sunday meal!
  10. Share the Love: If you loved this recipe, please leave a 5-star rating and review to share your experience.

Notes

  • Use lightly oiled hands when forming meatballs to prevent sticking.
  • Do not overcrowd the pan when browning meatballs to ensure a proper crust.
  • Simmering the meatballs in the sauce finishes cooking them and keeps them juicy.
  • Adjust red pepper flakes for desired heat level or omit for mild flavor.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve meatballs with fresh pasta, polenta, or crusty bread for a complete meal.

Find it online: https://recipethrive.com/sunday-stovetop-meatballs-recipe/