Meatballs in Tomato Sauce

Vegetarian Meatballs in Tomato Sauce Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

Meatballs in tomato sauce is a classic Italian dish that is loved by many for its savory flavors and comforting appeal. These meatballs are made with a combination of ground meat, breadcrumbs, cheese, and herbs, and are simmered in a rich tomato sauce until tender and flavorful.

History

Meatballs in tomato sauce have been a staple in Italian cuisine for centuries. The dish is believed to have originated in Italy, where meatballs were traditionally made with a mixture of ground meat, breadcrumbs, and seasonings. Over time, the recipe has evolved to include a variety of ingredients and flavorings, but the basic concept of meatballs simmered in tomato sauce remains the same.

Ingredients

4 (28 oz (794 g)) cans of whole peeled Italian-style tomatoes, drained
2 tsp of olive oil
8 medium cloves of garlic, very thinly sliced
0.75 tsp of dried oregano
0.13 tsp of red pepper flakes
0.5 tsp of sugar
2.67 cups of vegetable broth
0.75 cup of uncooked arborio rice
1 lb (454 g) of cremini or baby bella mushrooms, quartered if large
4 tsp of olive oil
1 small onion, finely chopped
1 large egg, lightly beaten
1 cup of dried Italian-style bread crumbs
0.33 cup of freshly grated parmesan cheese (slightly more than 1 oz (28 g))
0.25 cup of chopped fresh parsley
1 tsp of salt
0.5 tsp of freshly ground pepper

How to prepare

To make the tomato sauce, pass the tomatoes through a food mill into a large bowl. Alternatively, place the tomatoes in a large bowl and mash them with a potato masher.
In a Dutch oven or large pot, heat the oil over medium-low heat. Add the garlic and cook, stirring, until softened but not browned, for 2 to 3 minutes. Add the oregano and red pepper flakes and cook, stirring, for 30 seconds. Stir in the crushed tomatoes and sugar, and bring to a simmer. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 45 minutes to 1 hour.
Meanwhile, in a large saucepan, bring the broth to a simmer over high heat. Add the rice, reduce the heat to medium, and simmer uncovered, stirring occasionally, until the rice is tender and the mixture is creamy, for 18 to 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl.
In a food processor, pulse the mushrooms in batches until finely chopped.
In a large nonstick skillet, heat 2 tsp of oil over medium-high heat. Add the onion and cook, stirring often, until softened, for 2 to 3 minutes. Add the mushrooms and cook, stirring, until tender and most of the liquid has evaporated, for 3 to 5 minutes. Add to the bowl with the rice and let it cool.
Preheat the oven to 400°F (204°C) and spray a baking sheet with cooking spray.
Add the egg, bread crumbs, cheese, parsley, salt, and pepper to the cooled rice mixture and mix well. Form the mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.
In a clean large nonstick skillet, heat the remaining 2 tsp of oil over medium-high heat and tilt to coat the bottom. Add half of the nuggets and cook until browned on one side, about 2 minutes. Turn the nuggets over onto the prepared baking sheet. Repeat with the remaining nuggets. Bake until the nuggets are browned and firm, for 15 to 20 minutes. Put 3 nuggets on each plate, spoon the sauce on top, and serve hot.

Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add chopped vegetables such as bell peppers or zucchini to the tomato sauce for extra nutrition.
Experiment with different herbs and spices such as basil, thyme, or paprika for a unique flavor profile.

Cooking Tips & Tricks

Be sure to cook the garlic over low heat to prevent it from burning and becoming bitter.

- Use a food processor to finely chop the mushrooms for a more uniform texture in the meatballs.

- Make sure to form the meatball mixture into evenly sized nuggets to ensure even cooking.

- Browning the meatballs in a skillet before baking helps to develop a rich flavor and crispy exterior.

- Serve the meatballs hot with plenty of tomato sauce for a delicious and satisfying meal.

Serving Suggestions

Serve the meatballs in tomato sauce over cooked pasta or with crusty bread for a hearty and filling meal. Garnish with fresh parsley and grated Parmesan cheese for added flavor.

Cooking Techniques

Use a food mill or potato masher to crush the whole peeled tomatoes for a smooth sauce.

- Simmer the tomato sauce over low heat to allow the flavors to meld and develop.

- Bake the meatballs in the oven until browned and cooked through for a crispy exterior and tender interior.

Ingredient Substitutions

Use panko breadcrumbs instead of Italian-style breadcrumbs for a lighter texture.

- Substitute quinoa or couscous for the arborio rice for a gluten-free option.

- Use vegetable broth instead of chicken broth for a vegetarian version of the dish.

Make Ahead Tips

Prepare the meatball mixture in advance and refrigerate until ready to bake.

- Make the tomato sauce ahead of time and reheat before serving with the meatballs.

- Freeze any leftover meatballs and sauce for a quick and easy meal later on.

Presentation Ideas

Arrange the meatballs on a platter with a drizzle of tomato sauce and a sprinkle of fresh herbs for an elegant presentation. - Serve the meatballs in individual bowls with a side of pasta or salad for a complete meal. - Garnish with a dollop of ricotta cheese or a sprinkle of red pepper flakes for added flavor and visual appeal.

Pairing Recommendations

Serve the meatballs with a side of garlic bread or a green salad for a well-rounded meal.

- Pair with a glass of Chianti or Sangiovese wine for a classic Italian dining experience.

- Enjoy with a side of roasted vegetables or sautéed greens for added nutrition and flavor.

Storage and Reheating Instructions

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

- Freeze the meatballs and sauce in a freezer-safe container for up to 3 months for future meals.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 100mg per serving

Alergens

Contains: Dairy, Gluten

Summary

These meatballs in tomato sauce are a delicious and satisfying meal that is rich in protein and essential nutrients. However, they are also high in fat and carbohydrates, so it is best enjoyed in moderation as part of a balanced diet.

Summary

Meatballs in tomato sauce is a delicious and comforting dish that is perfect for a cozy night in or a family dinner. With a rich tomato sauce and tender meatballs, this recipe is sure to become a favorite in your household. Enjoy the flavors of Italy with this classic dish that is both satisfying and nutritious.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Meatballs in Tomato Sauce. It was a rainy day, much like today, when I stumbled upon a worn and tattered cookbook in the back of my pantry. As I flipped through the pages, a faded handwritten note fell out, revealing the ingredients and steps for this delicious dish.

The note was written by my great-grandmother, a woman known for her culinary prowess. She had learned the recipe from an Italian friend who had immigrated to our small town many years ago. I remember watching her in the kitchen, deftly shaping the meatballs and simmering them in a fragrant tomato sauce. The aroma that filled the house was intoxicating, and I knew that I had to learn how to make this dish myself.

I set to work gathering the ingredients – ground beef, breadcrumbs, parmesan cheese, garlic, parsley, and eggs for the meatballs, and canned tomatoes, onions, and herbs for the sauce. As I mixed and shaped the meatballs, I thought of my great-grandmother and the love and care she put into her cooking. I hoped to do her proud.

The scent of garlic and onions sautéing in olive oil filled the air as I prepared the sauce. I added the tomatoes and herbs, letting them simmer and meld together into a rich, savory base. I gently dropped the meatballs into the sauce, watching as they cooked and absorbed the flavors. The anticipation of tasting the final dish was almost unbearable.

As I sat down to eat, I closed my eyes and took a bite of the meatball. The flavors exploded on my tongue – savory meat, tangy tomato sauce, and the perfect balance of herbs and spices. It was like a taste of my great-grandmother’s kitchen, a connection to my past and the women who had come before me.

From that day on, Meatballs in Tomato Sauce became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and special occasions. Each time I prepared the dish, I felt a sense of pride and connection to my heritage.

Over the years, I have tweaked the recipe slightly, adding my own touches and variations. Sometimes I use ground turkey or pork instead of beef, or I experiment with different herbs and seasonings. But the core of the recipe remains the same – meatballs simmered in a rich and flavorful tomato sauce.

I have shared the recipe with friends and family, passing on the tradition of Meatballs in Tomato Sauce to the next generation. It brings me joy to see others enjoy the dish as much as I do, to see them gather around the table and savor each bite.

As I write this, I am reminded of the power of food to connect us to our past, to bring us together in celebration and remembrance. The recipe for Meatballs in Tomato Sauce is more than just a dish – it is a link to my family history, a way to honor the women who came before me and the traditions they passed down.

So as I stand in my kitchen, preparing another batch of meatballs, I am filled with gratitude for the recipe that has brought so much joy and connection into my life. I will continue to make it with love and care, knowing that with each bite, I am keeping alive a part of my heritage. And for that, I am truly thankful.