Italian Style Meatballs in Lemony Tomato Sauce

Italian Style Meatballs in Lemony Tomato Sauce ⎜ On a Sweet Sugar Rush

These Italian style meatballs in lemony tomato sauce is such a warm and hearty dish. One of the advantages with Italian meatballs are that they are simple to make and can also be prepared in advance. They are rather large in size which shortens the prep work time considerably. Another great thing is that it is easy to tweak the recipe to your liking. 

Italian Style Meatballs in Lemony Tomato Sauce ⎜ On a Sweet Sugar Rush

I’ve made these meatballs several times and I always found them to be an amazing crowd pleaser. This time I served them over homemade fresh pappardelle pasta and topped with fresh basil but you could use any pasta and top with parsley just as well. 

Italian Style Meatballs in Lemony Tomato Sauce ⎜ On a Sweet Sugar Rush

Italian Style Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Yield: 8 servings
Ingredients
  • 2 pounds ground beef
  • ½ cup breadcrumbs
  • ¾ full fat milk
  • 2 eggs
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground white pepper
  • 2 tsp smoked paprika
  • 1 Tbsp dried oregano
  • 1 tsp dried basil
  • 2 cloves of garlic, minced
  • ¼ cup olive oil
  • 1 lemon, zest only
  • Butter or olive oil for frying
Instructions
  1. In a large bowl beat milk and the eggs together with the breadcrumbs. Let rest for 5 minutes.
  2. Add oil, garlic, herbs, paprika, salt and pepper and stir until combined.
  3. Add ground beef and mix until a smooth dough is formed.
  4. Form evenly sized meatballs and fry over medium heat in a skillet until browned.
  5. Add meatballs to tomato sauce to cook through.

Lemony Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Yield: 8
Ingredients
  • 2 14 ounce cans of crushed tomatoes
  • ⅓ cup olive oil
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp tomato paste
  • 1 Tbsp caster sugar
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 lemon, juice only
  • 1 Tbsp dried basil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • Butter or olive oil, for skillet
  • Fresh basil, to serve
Instructions
  1. In a skillet over medium heat brown onion and garlic in butter or olive oil.
  2. In a large saucepan mix canned tomatoes, onion, garlic, basil, tomato paste, lemon juice, olive oil, sugar and vinegar and let come to a simmer.
  3. Add the meatballs and let simmer for 30 minutes.
  4. Before serving add the black pepper and stir, serve over pasta and top with fresh basil leaves.

 

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