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

Ingredients

• 3 tablespoons Olive Oil (extra virgin, for sautéing garlic)
• 3 cloves Garlic (peeled, lightly crushed)
• 1 cup Tomato Puree (unseasoned, Italian style (tomato patta))
• 1 can (28 oz) Whole Peeled Crushed Tomatoes (adds texture)
• 1/2 cup Water (helps thin the sauce)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 cup Fresh Basil (chopped, added at end of sauce cooking)
• 1 pound Ground Beef (85% lean) (preferably grass‑fed)
• 0.5 pound Ground Pork (adds juiciness)
• 2 cups Stale Italian Bread (cubed, crusts removed if very hard)
• 1 cup Whole Milk (room temperature, for soaking bread)
• 1 cup Parmigiano Reggiano (freshly grated)
• 1 large Egg (room temperature)
• 1 clove Garlic (for meatball mix) (freshly grated)
• 1/4 teaspoon Black Pepper (for meatball mix) (freshly ground)
• 1/2 teaspoon Salt (for meatball mix) (adjust because cheese is salty)

Instructions

1. Infuse Olive Oil with Garlic

   Heat 3 Tbsp olive oil in a large pot over medium heat. Add the 3 peeled garlic cloves, stirring gently until fragrant (about 30 seconds). Do not let the garlic brown.

   Time: PT5M

   Temperature: medium heat

2. Build the Tomato Sauce

   Stir in 1 cup tomato puree, the 28‑oz can of whole peeled crushed tomatoes, and 1/2 cup water. Mix well, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil.

   Time: PT5M

   Temperature: medium heat

3. Bring Sauce to a Boil and Simmer

   Increase heat and bring the sauce to a gentle boil, then reduce to low and let it simmer while you prepare the meatballs.

   Time: PT10M

   Temperature: low simmer

4. Soak Stale Bread in Milk

   Place 2 cups cubed stale bread in a separate bowl and pour 1 cup whole milk over it. Let it sit for 5 minutes until the bread fully absorbs the milk.

   Time: PT5M

5. Combine Meatball Ingredients

   In the mixing bowl, combine 1 lb ground beef, 0.5 lb ground pork, the soaked bread (squeeze out excess milk first), 1 cup grated Parmigiano Reggiano, 1 large egg, 1 tsp salt, 1/4 tsp black pepper, and the grated garlic clove. Using clean hands, squeeze and mix until the mixture is uniform and slightly sticky.

   Time: PT10M

6. Form the Meatballs

   With damp hands, take about a tablespoon of mixture and roll into a smooth ball (approximately 1 inch diameter). Place each ball directly into the simmering sauce.

   Time: PT5M

7. Simmer Meatballs in Sauce

   Gently stir the pot to make sure the meatballs are submerged. Cover partially and let simmer on low for 30‑40 minutes, turning the pot occasionally to keep meatballs from sticking.

   Time: PT40M

   Temperature: low simmer

8. Finish and Serve

   Turn off the heat. Using a slotted spoon, transfer meatballs to a serving plate. Spoon extra sauce over the top and garnish with a few fresh basil leaves if desired. Serve with crusty bread or as a second course.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

22 g

Fiber

3 g