Meatballs in Tomato Sauce

  • Cook Time
  • Prep Time
  • 20Servings


  • 1/4 cup EVOO
  • 1 small onion, finely chopped
  • 1 egg
  • 1/4 cup milk
  • 1 1/4 cups torn white bread
  • 1/4 cup grated parmesan cheese
  • Salt and pepper
  • 1 1/2 pounds meatloaf mix (1/2 lb. each ground beef, pork and veal)
  • 4 cups marinara sauce
  • 2 tablespoons chopped fresh parsley


In a skillet, heat 1 tbsp. EVOO over medium heat. Add the onion and cook until tender, 5 minutes; let cool.

In a bowl, beat together the egg and milk. Add the bread; let stand for 5 minutes. Stir in the onion, cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Mix in the meat and roll into 2-inch balls.

In a large nonstick skillet, heat 2 tbsp. EVOO over medium heat. Add half of the meatballs and cook until browned, 7 minutes. Transfer to a plate; repeat with the remaining 1 tbsp. EVOO and meatballs.

Meanwhile, in a pot, bring the sauce to a simmer. Add the meatballs, cover and cook until firm, 10 minutes. Divide them among 4 plates; top with the sauce and parsley.