Easy Meatballs
Perfect juicy meatballs tossed in a richly-flavored tomato sauce with bacon, this is one of our favorite Sunday night family dinners!😍 Made with a delicious combination of ground beef and pork, Parmesan cheese, ricotta, and a tempting blend of herbs, spices, and seasonings for intense flavor in every bite. Then, simmer on the stove for about an hour in a delicious tomato sauce flavored with bacon and blended with herbs and seasoning, making the house smell delicious!🤤 We prefer linguine in this recipe, but it’s good with spaghetti, fettuccine, or pasta!
Ingredients
- 1 pound ground beef 80/20
- 1 pound ground pork or sweet sausage links , casing removed
- 1 cup fresh white bread crumbs (about 4 slices, crust removed)
- ¼ cup Panko Italian seasoned dry bread crumbs
- ¼ cup minced fresh Italian parsley
- ½ cup grated Parmesan , Parmigiano-Reggiano, or Romano cheese
- ¼ cup full-fat ricotta cheese
- 3 cloves garlic , grated
- ½ small sweet onion , grated
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- ½ teaspoon ground black pepper , to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh or dry oregano
- 2 large egg , beaten
- ¾ cup whole milk , dry red wine, such as Malbec or warm water
For the Sauce
- ¼ cup extra-virgin olive oil ,
- 6 slices of bacon , chopped
- ½ teaspoon crushed red pepper flakes
- 7 cloves garlic , crushed or chopped
- 1 large onion , finely chopped
- 2 Poblanos Pepper or red bell pepper , finely chopped
- 8 fresh Tomatoes , diced
- ½ cup red wine , such as Malbec
- 1 (28-ounce) can of crushed tomatoes or diced tomatoes
- 3 tablespoons tomato paste
- ¼ cup Italian parsley , chopped
- ¼ tablespoons freshly chopped basil leaves
- 3 teaspoons oregano
- 1 tablespoon Knorr beef flavor bouillon , to taste
- kosher salt , to taste
- 1 cup of water
- 1 tablespoon sugar
For the Pasta:
- 1 ½ pounds linguine , cooked according to package directions
- 2 tablespoons kosher salt , to taste ( to salt the pasta water)
- 8 Tablespoons butter
- 4 to 6 quartz water
To Serve:
- Grated cheese , such as Parmigiano-Reggiano or Romano.
- Crusty bread or garlic bread.
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
- Place both types of meat, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, egg, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. At this point, you can shape and bake your meatballs or cover and refrigerate for a least 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
- Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands every so often while rolling the meatballs if necessary. Bake the meatballs for 20 to 25 minutes until browned and almost cooked through.
For the sauce:
- Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot.
- Heat 3 tablespoons of olive oil in the same pan over medium heat. Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened, 10 to 15 minutes. Add the garlic and cook for 1 more minute. Finally, add the tomato paste and cook, stirring, for 2 more minutes.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan until almost all the liquid evaporates about 3 minutes. Next, add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 30 minutes.
- Return the meatballs bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust season with kosher salt if needed.
For the pasta:
- Bring a large pot of salted water to boil. Add the pasta and cook al dente, about 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
- To serve:
- Transfer the sauced pasta to a platter and top with meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Notes
How to Store & Re-Heat
To store: Transfer them to an airtight container and refrigerate them for up to 4 days or freeze them for up to 3 months. If freezing, label the container with the date and contents.
To reheat: Microwave the meatballs and sauce in a microwave-safe dish or heat them in a saucepan on the stovetop. Cover the dish with a damp paper towel if microwaving to prevent the meatballs from drying.
If reheating on the stovetop, place the meatballs and sauce in a saucepan over medium heat and occasionally stir until heated. You can add a splash of water or broth to the sauce if it has thickened too much. Once heated through, you can serve the meatballs and sauce over a bed of cooked pasta or with a side of crusty bread.
Make-Ahead
Make the meatballs and sauce beforehand to save time on busy weeknights. To make the meatballs ahead of time, prepare the meat mixture, shape them, and then refrigerate them for up to 24 hours before cooking. You can freeze the raw meatballs for up to 3 months and then thaw them in the refrigerator overnight before cooking. To make the sauce ahead of time, prepare it and let it cool to room temperature.
Once cooled, transfer the sauce to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. When you're ready to serve, reheat the sauce in a saucepan and cook the meatballs according to the recipe instructions. You can also cook the meatballs and freeze them in the sauce for an easy freezer meal. To serve, thaw the meatballs and sauce overnight in the refrigerator and reheat as directed above.
How to Freeze
To freeze the meatballs and sauce, let them cool to room temperature before transferring them to airtight containers or freezer bags. Make sure to label the containers or bags with the date and contents. For best results, freeze the meatballs and sauce separately instead of combining them. This will help prevent the meatballs from getting mushy or falling apart during the freezing and thawing.
To thaw, transfer the frozen meatballs and sauce to the refrigerator and let them thaw overnight. Once thawed, reheat them in a saucepan on the stovetop or microwave. Note that freezing may alter the texture and flavor of the meatballs and sauce, so they may not be as tender or flavorful as freshly made. However, freezing is a great way to make a large batch of meatballs and sauce for meal prep or easy weeknight dinners.
Nutrition Facts
Easy Meatballs
Amount per Serving
Calories
634
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
98
mg
33
%
Sodium
1708
mg
74
%
Potassium
789
mg
23
%
Carbohydrates
61
g
20
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
28
g
56
%
Vitamin A
1786
IU
36
%
Vitamin C
43
mg
52
%
Calcium
162
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!