Juicy Italian Meatballs in Tomato Sauce

Classic Italian meatballs in a rich tomato sauce scented with basil and garlic. Soaked bread keeps the texture tender, while a pinch of turmeric and a little chili bring a gentle, warming spice. A versatile everyday dish: serve it with pasta, polenta, rice, or simply with crusty bread.

Ingredients

For the meatballs

• Mixed ground beef and pork — 1.3 lb | 600 g
• Yellow onion — 1 small
• Garlic — 2 cloves
• Parsley — 2 tbsp, chopped
• Ground chili pepper — 0.5 tsp
• Turmeric — 0.5 tsp
• Salt — 1 tsp
• Egg — 1
• Crustless white bread — 2.8 oz | 80 g
• Water for soaking the bread — 1/4 cup | 70 ml
• Olive oil for frying — 2 tbsp

For the sauce

• Yellow onion — 1 medium
• Garlic — 2 cloves
• Tomato juice — 3 cups | 700 ml
• Ground chili pepper — 1/4 tsp
• Salt — 1/2 tsp, or to taste
• Fresh basil — 6 leaves
• Olive oil — 1 tbsp

Step-by-step recipe

1. Tear the bread into pieces, cover with water, and leave for 5 to 10 minutes. Then squeeze it out until just slightly damp.
2. In a bowl, combine the ground meat, finely chopped onion and garlic, parsley, chili, turmeric, salt, egg, and squeezed bread. Mix thoroughly for 2 to 3 minutes until the mixture becomes lightly sticky. Chill for 10 minutes.
3. With damp hands, shape meatballs 1.2 to 1.6 inches | 3 to 4 cm in diameter.
4. Heat 2 tbsp olive oil in a skillet. Brown the meatballs in batches until golden on all sides, 5 to 6 minutes. Transfer to a plate.
5. In the same skillet, heat 1 tbsp oil, add the finely chopped onion, and cook for 5 minutes until softened. Stir in the chopped garlic and warm through for another 30 seconds.
6. Pour in the tomato juice, add the chili and salt, and bring to a boil. Return the meatballs to the sauce, reduce the heat to low, cover, and gently simmer for 20 to 25 minutes until the meat is fully cooked. Stir in the chopped basil at the end and let the dish rest for 5 minutes.
7. Serve hot with your favorite side dish, generously spooning over the sauce.

Serving and storage

• The perfect partners are spaghetti or bucatini, as well as polenta or rice.
• Store in the refrigerator for up to 3 days in an airtight container. Reheat gently over low heat before serving.
• Freezing: let cool, portion with the sauce into containers, and freeze for up to 2 months. Thaw in the refrigerator and reheat on the stovetop.

Tips and variations

• Without water in the meat mixture, the meatballs can turn out a little dry. If the mixture feels dense, add 1 to 2 tbsp water while mixing.
• Tomato juice can be replaced with crushed tomatoes or passata; add a little water if needed to reach the desired consistency.
• If you like more heat, increase the chili in the sauce to 1/2 tsp or add a pinch of red pepper flakes.
• Here, turmeric adds a warm tone and a delicate aroma — feel free to omit it if you prefer.
• For a lighter version, use ground turkey and bake the meatballs at 400°F | 200°C for 12 to 15 minutes, then finish them in the sauce.

Nutrition

Item	Per serving
Calories	520 kcal
Protein	30 g
Fat	30 g
Carbohydrates	24 g
Fiber	3 g
Sugar	8 g
Sodium	1.6 g

FAQ

What can I use instead of tomato juice in the sauce?

Crushed tomatoes or passata work well. If you use tomatoes in their own juice, blend them and add a little water if needed to reach the right consistency.

Is turmeric essential in the meatballs?

No, it adds a warm color and a gentle spice. If you do not have it or do not like the flavor, make the dish without it — it will still taste authentic and fragrant.

How do I make this dish gluten-free?

Replace the bread with gluten-free breadcrumbs or gluten-free oats, and check the ingredients in the tomato juice. The rest of the method stays the same.