If you are making Italian meatballs and are wondering how to cook them, I have a pretty easy and delicious method. I consider myself an Italian meatball expert these days. I’ve made a ton of meatballs at the restaurant and for catering jobs. I made meatballs many different ways and I love the way I’m about to teach you.
Letting your meatballs cook on the stove in a simmering sauce is the way to go. You’ll end up with the most tender meatballs because as they simmer they soak up so much of that tomato sauce. You’ll also have really flavorful meatballs so make sure you use a good homemade tomato sauce or a quality red sauce from the grocery store.
You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees. You can test the temperature of the meatballs by inserting an instant-read thermometer into the center of the meatball.
There are so many different ways to cook meatballs. To be honest, I like all of the Italian meatball recipes that I’ve tried. With a really nice homemade marinara sauce, you can’t go wrong.
You can bake your meatballs in the oven, fry your meatballs on the stove, deep fry your meatballs in a deep fryer, or cook your meatballs directly in a pot of tomato sauce.
Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.
Today I am going to give you a recipe on how to cook meatballs directly in a large pot of tomato sauce. This is a really delicious and easy meatball recipe that will create a beautiful rich sauce.
I’m not saying it’s the best way to cook meatballs, but it is a great way to put together an easy meal that everyone will enjoy.
With this simple homemade meatball recipe, you get about 2 dozen 2-inch meatballs. It’s really easy and only takes about 20 minutes of actual prep time, making it the perfect solution for a busy weeknight or a lazy Sunday afternoon. While the meatballs are cooking, pour yourself a glass of red wine and enjoy the aroma that fills the house.
I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.
Meatballs Cooked on the Stove in Sauce FAQs
Q: Can I freeze my meatballs in sauce?Yes. You can make a double batch of meatballs and freeze the leftovers. Put them in an airtight container and place it in the freezer. You’ll be glad you have them when you are in the mood for a meatball sub.
Q: Can I cook the meatballs before putting them in the sauce?Yes. You can fry or bake the meatballs before letting them simmer in the tomato sauce.
Q: Can I make meatballs with different types of meat?Yes. This recipe will work with ground turkey and ground chicken. Chicken meatballs and turkey meatballs are a healthy option if you are looking for something with less fat.
Q: Can I use this meatball recipe for meatloaf?Yes. This meatball recipe will make a delicious meatloaf mix. Instead of forming meatballs, form a loaf and bake it in the oven on a sheet pan or deep baking pan.
Q: How many meatballs should I prepare per person?How many meatballs you should prepare per person depends on the size of the meatballs. In my experience, after catering many parties over the years, you can average 2-3 meatballs per person if the meatballs weigh about 2 ounces each. If you are making small balls, make enough to give every person 4-6 ounces of meatballs.
Q: Can I use a slow cooker for this recipe?Yes. If you have a tomato sauce already cooked, you can add it to a slow cooker and place in your uncooked meatballs. You can also add some Italian sausage which go great with meatballs and pasta.
The Main Ingredients for Meatballs Cooked on The Stove in Sauce
Making great meatballs only requires a few simple ingredients. Here are all of the items you are going to need.
Meat: there are many different ways to make a meatball mixture. I am suggesting a meat mixture made of ground beef and ground pork. This combination of meats has always worked for me.
You can make just beef meatballs if you prefer, but the pork adds a lot of flavors. You need enough fat to add flavor and moisture.
I usually use ground beef that has a 20 percent fat content. Lean ground beef needs fat to give it flavor.
Tomato Sauce: either make your own tomato sauce or buy a good quality tomato sauce at the supermarket. Italian-style meatballs need a great tomato sauce.
Garlic: get some fresh garlic cloves and chop them up really fine. Take your time and make sure they are minced up well. You want the garlic to mix in well with the meat.
Parsley: you’ll need fresh parsley. I like using flat-leaf Italian parsley chopped really small.
Grated Cheese: you want a good grated cheese for your meatballs recipe. Pecorino Romano or parmesan cheese will work. Just make sure it’s a good quality cheese.
Breadcrumbs: For this recipe, I am recommending using breadcrumbs because they are quick and easy to use.
However, if you have the time, I suggest using some 72 hour fermented pizza bianca in your meatballs. Cut the pizza bianca into cubes and soak it in a little bit of milk in a small bowl. This is the best way to add some extra flavor to your meatballs.
Eggs: you need some fresh eggs that will add as a binder for your meatballs. A good rule of thumb is one large egg for every pound of meat. So for 2 pounds of meat you will need 2 large eggs.
Seasoning: all you really need is Kosher salt and black pepper. If you like Italian seasoning, you can use it, but I normally don’t.
Cook meatballs raw in the sauce or brown them first??
FAQ
Is it better to bake or cook meatballs?
Is it best to cook meatballs in sauce?
How long does it take to cook meatballs from raw in sauce?
Do meatballs get more tender the longer they cook in sauce?
Can You bake meatballs?
You can bake or fry meatballs based on personal preference. Pan-frying is faster, but baking can save some calories. You can use any type of ground meat for your meatballs, including beef, lamb, turkey, pork and chicken. Combine the ground meat in a bowl with bread crumbs, Parmesan cheese and eggs.
What kind of meat do you use for meatballs?
You can use any type of ground meat for your meatballs, including beef, lamb, turkey, pork and chicken. Combine the ground meat in a bowl with bread crumbs, Parmesan cheese and eggs. You’ll want to use roughly a half cup of bread crumbs and one egg per pound of ground meat for balanced meatballs.
How long do you cook meatballs in the oven?
Bake the meatballs in a 400F oven for 12 minutes, no longer. The idea is to par bake them, not cook them all the way through. While the meatballs are baking, make a quick sauce. Saute finely diced onion and garlic in an ovenproof skillet with a bit of olive oil. Add passata, fresh basil, oregano, and allow it to come to a gentle simmer.
Can you cook meatballs in tomato sauce?
When you make Italian-style meatballs simmered in tomato sauce, there are a few ways you can go. You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.