What’s not to like about some comforting meatballs with tomato sauce? They are totally worth the time it takes to make them (I have to confess I’m not a big fan of making little balls…), but they are super delicious, everybody will like them and they freeze super well.
I found this recipe a looong time ago somewhere in the internet, way before I was into food blogging, and I did not write down who the author is, so I cannot acknowledge the author – sorry! If I ever stumble upon it again, I’ll make sure to do so.
I like this recipe because the meatballs incorporate zucchini and carrots, so there it goes some extra veggies; the parmesan cheese gives them some extra nice umami flavor; and the tomato sauce is just superb. The mix of pork and beef makes them tastier (in my opinion), but if your not a big fan of pork by all means just go with beef.
In my previous life, I used to flour the meatballs and fry them before adding them to the tomato sauce, but this time I baked them in the oven and they turned out great: golden on the outside and moist in the inside. And the best part: no mess in my stove!!
A big plus of these meatballs is that they freeze really well, so if you happen to have leftovers (you may not…), throw them in the freezer and you’ll have a lunchbox solved for sure. Or, if one day you find yourself with the time to prepare them just to freeze, go ahead! they will save you from one of those nights where you have nothing ready for dinner.
So yep, these meatballs with tomato sauce are totally worth their time, I’m sure they will make you very happy.
These meatballs with tomato sauce are totally worth every minute you will spend making them. They’re moist and full of flavor. For sure a winner on your table.
For the meatballs:
1 lb ground pork
1 lb ground beef
1 medium zucchini
1/4 cup parmesan cheese
1 cup bread crumbs
2 tsp salt
1 tsp pepper
For the tomato sauce:
2 – 26.46 oz (750g) tomato sauce *
1 large onion
1 large carrot
Preheat oven at 350 F
Shred the carrots and zucchini.
In a big bowl add the shredded carrots, zucchini, ground beef, ground pork, eggs, parmesan cheese, bread crumbs, salt and pepper. Mix with the hands until everything is well combined.
Make the meatballs – I used an ice cream scoop that holds 3 tbs aprox.
Place the meatballs over parchment paper on baking sheets and bake for 30 min.
In the meantime, make the sauce. Finely chop the onion and carrot. In a big cooking pan sauté the onion and carrot with olive oil for 10 minutes or until golden. Add the tomato sauce and cook for another 15 min.
Once the meatballs are done, transfer them into the pan with the tomato sauce and simmer for another 10-15 minutes to let the meatballs absorb the sauce flavor.
I used two packs of Pomi finely chopped tomato sauce. I do like this Italian brand very much because I find the tomatoes to be very tasteful.
If you don’t feel like preparing your sauce, already made marinara sauce should work too.
You can sure add onion and parsley into the meatball mix – I do not personally like it and don’t use them, but if you do, go ahead by all means.