Ingredients

• ⅓ cup panko bread crumbs
• ⅓ cup milk
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon Morton’s kosher salt, divided
• 1.5 pounds 85 percent lean ground beef
• ½ cup shredded Parmesan cheese
• 2/3 teaspoon garlic powder
• 3/4 teaspoon dried oregano

Before You Start

You can serve these flavorful meatballs with spaghetti or on Italian sub rolls.

The recipe yields enough sauce to cover 12 ounces of pasta. The meatballs will be food-safe if cooked following the instructions.

Prepare the Panade

In a sizable bowl, combine the panko breadcrumbs and milk using a rubber spatula. Allow the mixture to sit for 5 minutes.

Initiate the Sauce

In a Dutch oven, mix together the crushed tomatoes, olive oil, sugar, and 1/4 teaspoon of salt.

Combine the Meatball Ingredients

Add the ground beef, Parmesan cheese, garlic powder, dried oregano, and the remaining 1/4 teaspoon salt to the soaked panko mixture.

Mix all the ingredients thoroughly using your hands.

Shape the Meatballs

Divide the meat mixture into roughly 12 equal portions, about 3 tablespoons each.

Wet your hands slightly and gently roll each portion into a ball.

Add Meatballs to the Sauce

Carefully place the meatballs into the Dutch oven with the sauce. Remember to wash your hands after handling raw meat.

Cook the Meatballs

Over medium heat, bring the sauce to a simmer, stirring occasionally.

Cover the Dutch oven and cook until the meatballs are fully cooked, which should take about 15 to 18 minutes.

Serve the meatballs hot, ensuring each portion is topped with the flavorful sauce.

Print Pin

Simple Meatballs

Simple meatballs with tender, juicy beef and a rich, tomato-based sauce. A hint of garlic and oregano provides aromatic depth, balanced by Parmesan's savory touch.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

• ▢ ⅓ cup panko bread crumbs
• ▢ ⅓ cup milk
• ▢ 1 28-ounce can crushed tomatoes
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1/2 teaspoon sugar
• ▢ 1/2 teaspoon Morton’s kosher salt divided
• ▢ 1.5 pounds 85 percent lean ground beef
• ▢ ½ cup shredded Parmesan cheese
• ▢ 2/3 teaspoon garlic powder
• ▢ 3/4 teaspoon dried oregano

Instructions

• Stir panko and milk in a large bowl, let sit for 5 minutes.
• Combine tomatoes, oil, sugar, and ¼ tsp salt in a Dutch oven.
• Mix beef, Parmesan, garlic powder, oregano, and ½ tsp salt into the panko mixture.
• Divide the mixture into 12 portions and roll into balls.
• Add meatballs to the sauce.
• Simmer over medium heat, stirring occasionally. Cover and cook 15-18 minutes.
• Serve hot with sauce.