Simple Meatballs Recipe

Stuff You’ll Need

• ½ cup panko bread crumbs
• ½ cup milk
• 1 (28-oz) can crushed tomatoes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sugar
• ¼ tsp + ½ teaspoon table salt, measured separately
• 1 pound 85 percent lean ground beef
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• 1 tsp dried oregano

Stuff to Know Before Cooking

Serve these meatballs with spaghetti or on Italian sub rolls.

The recipe makes enough sauce to coat 12 ounces of pasta. There’s no need to check the meatball temperature—if cooked as directed, they will be food-safe.

Make the Panade

In a large bowl, stir together the panko and milk with a rubber spatula. Let sit for 5 minutes.

Start the Sauce

In a Dutch oven, combine the tomatoes, oil, sugar, and ¼ teaspoon salt. Stir to mix.

Make the Meatball Mixture

To the panko mixture, add the beef, Parmesan, garlic powder, oregano, and the remaining ½ teaspoon salt. Mix thoroughly with your hands.

Form the Meatballs

Divide the mixture into ~12 equal portions (about 3 tablespoons each) and place on a large plate. Lightly wet your hands and roll each into a ball.

Add to the Sauce

Add the meatballs to the pot of sauce. Wash your hands.

Cook

Bring the sauce to a simmer over medium heat, stirring occasionally. Cover and cook until the meatballs are cooked through, 15 to 18 minutes.

Serve hot, spooning sauce over each portion.

Simple Meatballs

These meatballs are tender and juicy with a savory blend of Parmesan, garlic, and oregano. The simple tomato sauce adds a touch of sweetness and richness, making the whole dish comforting and flavorful without being heavy.

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• ½ cup panko bread crumbs
• ½ cup milk
• 1 28-oz can crushed tomatoes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sugar
• ¼ tsp + ½ teaspoon table salt measured separately
• 1 pound 85 percent lean ground beef
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• 1 tsp dried oregano

Instructions

• In a large bowl, stir together the panko and milk with a rubber spatula. Let sit for 5 minutes.
• In a Dutch oven, combine the tomatoes, oil, sugar, and ¼ teaspoon salt, stirring until mixed.
• To the panko mixture, add the beef, Parmesan, garlic powder, oregano, and remaining ½ teaspoon salt. Mix with your hands until well combined.
• Divide the mixture into 12 equal portions (about 3 tablespoons each) and place them on a large plate. Lightly wet your hands and roll each portion into a ball.
• Add the meatballs to the sauce in the pot. Wash your hands.
• Bring the sauce to a simmer over medium heat, stirring occasionally. Cover and cook until the meatballs are cooked through, about 15 to 18 minutes. Serve.