Jamie Oliver Italian Meatballs in Tomato Sauce Recipe

Check out a simple, comforting dish perfect for family dinners: Italian meatballs cooking away in a bright tomato sauce. These Jamie Oliver Italian Meatballs in Tomato Sauce have the added beauty of being in a beautiful homemade, rustic sauce, making them tender, juicy and packed full of herby goodness. It’s a recipe that feels both familiar and special, the kind of thing to have everyone gathered around the table.

Italian meatballs are one of those classic comfort foods that don’t go out of style. The well-seasoned meat and fragrant tomato sauce are pure magic. Even better, you can dish this up all kinds of ways — tossed with pasta, spooned over luscious polenta, or just alongside crusty bread to soak up that glorious sauce.

• Tomatoes: Good quality canned tomatoes or passata makes a huge difference. They are rich in lycopene, a potent antioxidant, and help form a naturally sweet, brightly colored sauce.
• Breadcrumbs: Fresh breadcrumbs make the meatballs lighter and more tender than dry breadcrumbs would. If you want to boost nutrition, try whole-grain breadcrumbs for added fiber.
• Herbs: Fresh basil and parsley go beyond flavor; they bring vitamins and minerals.

For the Meatballs:

• 500g (about 1 lb) minced beef or a mixture of beef and pork
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A handful of fresh parsley, finely chopped
• 50g fresh breadcrumbs (about ½ cup)
• 1 large free-range egg
• Sea salt and freshly ground black pepper
• A small handful of grated Parmesan cheese (optional)

For the Tomato Sauce:

• • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 800g (2 cans) quality chopped tomatoes or passata
  • A handful of fresh basil leaves
  • Salt, pepper, and a pinch of sugar (if needed)

Prep the Meatballs:

Place the minced meat, onion, garlic, parsley, breadcrumbs and egg in a big bowl. Add salt, pepper and a bit of grated Parmesan, if you want. Using your hands, mix gently until combined. Don’t overmix the mixture — it’s what keeps the meatball light.

Shape and Brown:

Form the mixture into walnut-sized balls. In a large frying pan, heat a splash of olive oil over medium-high heat. Brown the meatballs in batches, turning gently until golden on all sides. Transfer to a plate lined with kitchen paper to soak up excess oil.

Make the Sauce:

In another large pan heat the olive oil on medium heat. Stir in the chopped onion and cook until softened. Stir in the sliced garlic, letting it bubble for a minute then add the chopped tomatoes or the passata. Add to a gentle simmer and stir in most of the basil leaves. Add salt, pepper and a pinch of sugar if the tomatoes taste a little acidic.

Simmer the Meatballs:

Gently nestle the browned meatballs into the sauce. Let them simmer away for about 20-30 minutes, partially covered, until just cooked through and the flavors have melded wonderfully. Taste, and adjust seasoning, if needed.

Serve & Enjoy:

Sprinkle the remaining basil leaves over the top and serve. Whether you spoon these meatballs and sauce over a bed of spaghetti, nestle them inside a crusty sub roll, or eat them on their own, this Jamie Oliver Italian Meatballs in Tomato Sauce Recipe brings plenty of rich, comforting flavors straight to your home kitchen.