Mini Meatballs In Tomato Sauce
Nothing beats a pot of little meatballs simmering in a rich tomato wine sauce. These bite-sized gems are packed with garlic, Parmesan, and just the right kick of spice. The sauce is smooth, flavourful, and comforting without being fussy.Serve them over pasta, polenta, or with crusty bread to soak up every last drop.
Equipment
- Food Processor (optional, but recommended)
Ingredients
Meatballs
- 2 slices soft bread crusts removed
- ¼ cup milk
- 1 lb ground beef
- ½ cup fresh flat-leaf parsley chopped
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 3-4 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- ¼ cup all-purpose flour for coating
- 2 Tbsp olive oil for frying
- Salt and pepper to taste
- Parmesan finely grated
Tomato Sauce
- 2 tbsp olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp tomato paste
- ½ cup red wine
- 1 x 400g can crushed tomatoes
- Salt & black pepper to taste
- handful Fresh basil torn or roughly chopped
- 1-2 tbsp Cold butter optional, for finishing
- Pinch of sugar or ¼–½ tsp baking soda per 4 cups of sauce optional to adjust acidity
Instructions
- Remove the crusts and shred the bread into tiny pieces. Using a food processor works best for an even texture.
- In a large bowl, mix the shredded bread with milk until fully absorbed.
- Add the ground beef, parsley, Parmesan, egg, minced garlic, crushed red pepper, oregano, salt, and pepper to the bread mixture.
- Mix until combined, don’t overwork it.
- Roll the mixture into (approx) 48 mini meatballs.
- Lightly coat each meatball in flour, shaking off any excess.
- Heat 2 Tbsp olive oil in a large skillet over medium heat.
- Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes).
- Transfer to a plate and set aside.
- In the same skillet, heat 2 Tbsp olive oil, add the onions and sauté until soft.
- Add minced garlic and sauté 30–60 seconds until fragrant.
- Stir in tomato purée and cook for 1–2 minutes.
- Deglaze the pan with red wine, scraping up any brown bits.
- Add crushed tomatoes, salt and pepper.
- *Optional: To balance acidity, either add a pinch of sugar or ¼–½ tsp baking soda per 4 cups of sauce. (taste as you go)
- Simmer for 10–12 minutes.
- Return the meatballs to the sauce and simmer for another 8–10 minutes, until nicely cooked through.
- Stir in torn basil leaves in the last 2–3 minutes of cooking.
- Optional: Swirl in cold butter off the heat for a silky finish.
- Spoon over pasta, polenta, or rice. Garnish with extra basil and parmesan cheese if desired.
- Enjoy!
Notes
This recipe works with any small meatball size, adjust simmering time accordingly.
- Non-alcohol: Replace the wine with a mix of stock and crushed tomatoes. This keeps the sauce rich and savoury with a touch of bright tomato flavour. A splash of balsamic vinegar or a pinch of honey can add extra depth.
- Don't Skip: Browning the meatballs first locks in juiciness.
- Finishing: Add the butter at the end off the heat to avoid separating.
- To balance acidity: either add a pinch of sugar or honey, or ¼–½ tsp baking soda per 4 cups of sauce while simmering. Baking soda will fizz slightly and mellow the acidity—don’t add more, or it can affect flavour.
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze meatballs and sauce separately or together in an airtight container for up to 3 months.
- Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally. If frozen, thaw in the fridge overnight before reheating, or heat covered on low until warmed through.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife