Slow-Cooked Italian Meatballs
These Italian meatballs simmer low and slow in a rich marinara until they are fork-tender and infused with flavor. The mixture of beef and pork gives perfect texture, while soaked breadcrumbs keep them soft.
Brown the meatballs gently to develop flavor, then let the sauce do the rest. A splash of red wine and a parmesan rind enrich the sauce without overpowering it. Serve over spaghetti or with crusty bread.
Make a double batch: leftovers freeze beautifully for quick dinners later.
Ingredients
- 1 lb ground beef & 1 lb ground pork
- 1 cup breadcrumbs: Soaked in milk.
- 2 eggs
- 3 cloves garlic: Minced.
- 1/2 cup parmesan: Grated.
- Salt & pepper
- 2 tbsp olive oil
- Sauce: 1 onion, 2 cloves garlic, 1 tbsp tomato paste, 1 (28 oz) can crushed tomatoes, 1 cup water/broth, splash of red wine, parmesan rind, basil.
Step-by-Step Instructions
Mix Meatballs
Combine meats, soaked breadcrumbs, eggs, garlic, parmesan, salt, and pepper. Roll into golf-ball size.
Brown
In olive oil, brown meatballs gently; remove.
Build Sauce
Sauté onion and garlic; add tomato paste, crushed tomatoes, wine, water, and parmesan rind. Simmer 20 minutes.
Simmer
Return meatballs; cook partially covered for 2–3 hours on low. Finish with basil.
Tips
- Breadcrumbs: Milk-soaked for tenderness.
- Gentle Mix: Avoid compacting meat.
- Long Simmer: Deepens flavor and softens texture.
Common Mistakes
- Boiling: Tough meatballs; keep gentle simmer.
- Skipping Brown: Misses crucial flavor.
- Underseasoning: Taste sauce and adjust.
Frequently Asked Questions
Related Recipes
About Adshi
Adshi’s comfort classics focus on technique and patience. View more recipes →