These stewed meatballs simmer gently in a savory tomato gravy until tender and full of flavor. A quick stovetop sear gives the meatballs a browned exterior, while a slow, covered simmer finishes cooking them and lets the sauce develop—no oven required.
Ingredients
- 1 pound (450 g) ground beef, preferably 80–85% lean
- 1/4 cup (25 g) plain breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 1/3 cup (35 g) finely grated yellow onion, divided
- 2 garlic cloves, minced, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon tomato paste
- 1 can (28 ounces/794 g) crushed tomatoes
- 1 cup (240 ml) low-sodium beef broth or water
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar, optional, to balance acidic tomatoes
- 2 tablespoons chopped fresh parsley, plus more to serve
Instructions
- Soak the breadcrumbs. In a large bowl, stir the breadcrumbs and milk together. Leave them for 2 minutes so the crumbs absorb the liquid; this helps keep the meatballs tender.
- Mix the meatball mixture. Add the ground beef, egg, about half the grated onion, one minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon parsley. Mix gently with your hands or a fork just until combined. Avoid squeezing or overworking the mixture, which can make the meatballs firm.
- Shape the meatballs. With damp hands, form the mixture into about 16 meatballs, roughly 1 1/2 inches (4 cm) wide. Keep them similar in size so they cook evenly. Set them on a plate while you prepare the pan.
- Brown them in batches. Heat 1 tablespoon olive oil in a wide, heavy pot or deep skillet over medium heat. Add the meatballs in a single layer, leaving space between them; work in batches if needed. Turn them gently for about 5–7 minutes, until browned on several sides. They will not be cooked through yet. Transfer to a plate. Pour off excess fat if there is more than about 1 tablespoon in the pan.
- Build the sauce. Reduce the heat to medium-low and add the remaining tablespoon of oil if the pan looks dry. Add the remaining onion and cook for 3–4 minutes, stirring, until softened. Stir in the second garlic clove and tomato paste and cook for 30 seconds. Add the crushed tomatoes, broth, oregano, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar if using. Scrape up any browned bits from the bottom of the pot and bring the sauce to a gentle simmer.
- Stew the meatballs. Return the browned meatballs and any juices on the plate to the pot. Spoon sauce over them, cover, and simmer gently for 25–30 minutes. Keep the sauce at a low, steady bubble rather than a hard boil, and stir carefully once or twice so the meatballs do not break apart. If the sauce becomes thicker than you like, add a splash of broth or water.
- Check doneness and finish. Check a large meatball in the center with an instant-read thermometer, inserting it into the middle without touching the pot. Ground beef should reach 160°F (71°C). If it has not, continue simmering and check again after a few minutes. Stir in the remaining parsley, taste the sauce, and adjust the seasoning before serving.
Tips
- Keep the mixture tender: Mix only until the ingredients come together, and use a gentle hand when shaping. If it feels sticky, dampen your hands rather than adding lots of extra breadcrumbs, which can make the meatballs dry.
- Brown without crowding: A crowded pan steams the meatballs instead of browning them. Sear in batches and turn them with a spoon or tongs; it is fine if they are not perfectly browned on every side.
- Use a gentle simmer: A vigorous boil can make meatballs tough and cause them to break. Once the sauce is bubbling, lower the heat and keep the pot covered, with the lid slightly ajar if you want the sauce to reduce.
- Adjust the sauce thoughtfully: If the tomatoes taste sharp, add the small amount of sugar listed or simmer a little longer. If the sauce is too thick, loosen it with broth or water; if it is too thin, uncover the pot for the last 5–10 minutes.
Serving Suggestions
Serve the meatballs and plenty of tomato gravy over spaghetti, other pasta, polenta, or mashed potatoes. For pasta, reserve a little cooking water and toss it with the noodles and some sauce so the gravy clings well. Crusty bread is useful for soaking up any sauce left on the plate.
Add a simple green salad, steamed green beans, or sautéed spinach for a fresh side. Grated Parmesan and a little extra parsley make an easy finishing touch. If serving a group, keep the meatballs hot in their covered pot and bring the pot to the table rather than leaving them at room temperature.
Variations
Use a different ground meat: Ground turkey or chicken can replace the beef, but the flavor and fat level will differ. Cook poultry meatballs to 165°F (74°C), checking the center with a thermometer. A mixture of beef and pork also works; cook it to 160°F (71°C) because it contains ground beef.
Add vegetables: Finely diced carrot or celery can be softened with the onion before adding the garlic. For a smoother sauce, blend the tomato sauce before returning the browned meatballs to the pot.
Make it mildly spicy: Add a pinch of red pepper flakes with the garlic, or serve them on the side for people who want more heat. For a richer herb flavor, add a small sprig of fresh basil during the simmer and remove it before serving.
Skip the browning: Browning adds flavor, but you can add raw, shaped meatballs directly to the gently simmering sauce. Nestle them in without crowding, cover, and simmer until cooked through, generally about 30–35 minutes depending on size. Verify the safe internal temperature rather than relying on time alone.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store the meatballs with their sauce for up to 3–4 days in a refrigerator kept at 40°F (4°C) or colder. For longer storage, freeze in airtight, freezer-safe containers for about 2–3 months for best quality. Thaw overnight in the refrigerator, not on the counter.
Reheat only the portion you plan to eat. Warm the meatballs and sauce in a covered saucepan over medium-low heat, stirring gently and adding a little water or broth if needed. Alternatively, microwave in a covered, microwave-safe dish, stirring partway through. In either case, reheat leftovers to 165°F (74°C) throughout. Do not use a slow cooker to reheat leftovers; once hot, it can be used to hold food at a safe temperature.
Frequently Asked Questions
Can I make stewed meatballs ahead of time?
Yes. Cook them completely, cool promptly, and refrigerate with the sauce. Reheat gently on the stovetop until the center of the meatballs and sauce reach 165°F (74°C). The sauce often tastes even more developed after a night in the refrigerator.
Why are my meatballs tough?
Overmixing, packing them too tightly, using very lean meat, or boiling the sauce hard can make meatballs dense. Mix lightly, shape without compressing, and keep the sauce at a gentle simmer. The breadcrumb-and-milk mixture also helps retain moisture.
Can I use fresh breadcrumbs instead of dried?
Yes. Use about 1/2 cup loosely packed fresh breadcrumbs in place of the 1/4 cup dried breadcrumbs, and start with 2 tablespoons of milk. Add a little more milk only if the mixture seems dry; it should hold together without feeling wet.
Can I cook these meatballs without a thermometer?
A thermometer is the most reliable way to confirm safety, especially because meatball size and simmer strength vary. For ground beef, the center must reach 160°F (71°C); for ground poultry, it must reach 165°F (74°C). Color alone is not a dependable doneness test.
Can I freeze the meatballs in their sauce?
Yes. Cool them promptly, portion into freezer-safe containers, and freeze with enough sauce to cover them. Thaw in the refrigerator and reheat gently to 165°F (74°C). Avoid repeatedly cooling and reheating the same batch.