The secret to perfect meatballs with tomato sauce? Adding sour cream and Parmesan to the beef, avoiding breadcrumbs, and handling the meatballs lightly.
They are so good, and one of the best things about them is that leftovers are excellent too, so feel free to double the recipe - I often do.
I adore meatballs. They are one of the best and easiest ways to utilize ground beef, which is so very convenient and affordable. I always have a vacuum-sealed package or two of ground beef in the fridge or in the freezer, and shaping it into meatballs is a sure way to get the kids to eat it, happily.
When I made these meatballs the first time, my family immediately declared them as "your best ever!" and demanded that I only make these from now on. I took that as a compliment. 🙂
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Ingredients
Here's an overview of what you'll need to make meatballs with tomato sauce. The exact measurements are included in the recipe card below.
For the meatballs:
Ground beef: I prefer to use lean ground beef (85/15). I find that extra-lean produces dry meatballs.
Sour cream and egg: These ingredients help the meatballs stay soft and juicy.
Grated Parmesan: Make sure you use finely grated and not coarsely shredded parmesan. The cheese acts much like breadcrumbs would and helps keep the juices inside the meatballs.
Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less salt.
For the tomato sauce:
Olive oil: I love cooking with this delicious oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Canned tomato sauce: Pick one with no salt or sugar added.
Seasonings: Kosher salt, black pepper, onion powder, dried oregano, and cayenne pepper. Plus fresh parsley, used as a garnish.
Instructions
Making meatballs with tomato sauce is easy! Scroll down to the recipe card for detailed instructions. My method is simple. Here are the basic steps:
First, mix the meatball ingredients in a large bowl and shape the mixture into 12 meatballs.
Next, make the sauce. Cook the garlic in olive oil, then add the canned tomato sauce and the spices.
Your next step is to add the meatballs, spooning the sauce over them. Cover, reduce the heat to medium-low, and simmer the meatballs for 20-30 minutes.
Remove the lid and turn the cooked meatballs in the sauce to coat. Garnish with parsley and serve.
Expert tip
The reason these meatballs are so flavorful is that I add sour cream and Parmesan to the ground beef. I avoid using bread crumbs (I believe they actually detract from the flavor).
And I handle the meatballs lightly so that they remain light and fluffy and don't turn out too dense.
Frequently asked questions
Yes. The method outlined here, of adding the raw meatballs to the sauce and cooking them, works to cook them fully. Do use a saucepan with a lid to ensure even cooking.
For tender and fluffy meatballs, add a creamy ingredient such as an egg or some sour cream. And handle the beef mixture lightly. Try not to overwork it, or the meatballs will turn out dense.
They are mildly spicy. Depending on your personal preferences in terms of heat, you might consider using just ⅛ teaspoon of cayenne pepper. You can also omit the cayenne completely.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Try different types of ground meat, such as bison, lamb, turkey, and chicken.
- Top the meatballs with chopped cilantro instead of parsley.
- Add a tablespoon of minced fresh garlic to the beef mixture.
- Use whole-milk Greek yogurt instead of sour cream.
Serving suggestions
I like to serve this saucy dish on top of cauliflower rice or microwave spaghetti squash.
Mashed cauliflower is also a good choice and it works well to absorb the flavorful sauce. Obviously, you can use regular rice or pasta if you prefer.
Storing leftovers
Leftovers keep very well in the fridge, in an airtight container, for 3-4 days. I reheat them very gently in the microwave, covered, on 50% power.
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Recipe card
Tender and Fluffy Meatballs with Tomato Sauce
INGREDIENTS
Meatballs:
- 1 lb. lean ground beef (85/15)
- 2 tablespoons sour cream
- 1 large egg
- ½ cup dry-grated Parmesan
- ½ teaspoon Diamond Crystal kosher salt (not fine table salt)
- ¼ teaspoon black pepper
Tomato Sauce:
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 (15 oz) can tomato sauce no salt or sugar added (1 ¾ cup)
- ½ teaspoon Diamond Crystal kosher salt (not fine table salt)
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Garnish:
- 2 tablespoons chopped parsley
INSTRUCTIONS
- In a large bowl, use your hands to mix the ground beef, sour cream, egg, Parmesan cheese, kosher salt, and black pepper. Wet your hands and shape the mixture into 12 meatballs, each weighing about 2oz.
- In a large, wide pot, heat the olive oil over medium heat. Add the garlic and cook, stirring, about 1 minute, just until golden. Add the tomato sauce, kosher salt, black pepper, onion powder, oregano and cayenne and bring to a boil.
- Add the meatballs, spooning the sauce on top. Cover, reduce the heat to medium-low, and simmer the meatballs until they are cooked through, for about 30 minutes. Start checking on them after 20 minutes – they might cook faster, depending on your stove.
- Remove the lid and turn the cooked meatballs in the sauce to coat. Garnish them with parsley and serve.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 