Ingredients
Scale
- 1 lb lean ground beef
- 1 cup breadcrumbs (plain or Italian-seasoned)
- 2 large eggs (room temperature)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 cup fresh basil (finely chopped)
- 1 can (28 oz) whole peeled tomatoes
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix ground beef, breadcrumbs, eggs, parsley, basil, salt, and pepper until combined without overworking.
- Heat olive oil in a pan over medium heat. Sauté chopped onion and minced garlic for about 3-5 minutes until soft.
- Wet your hands slightly and roll the meat mixture into golf ball-sized meatballs.
- Brown the meatballs in batches in the hot pan for about 8-10 minutes until golden on all sides.
- Pour crushed tomatoes over the browned meatballs, stirring gently to coat. Simmer on low heat for approximately 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 meatballs (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg