Best 11 Mini Meatballs In Tomato Sauce Recipes

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Mini meatballs in tomato sauce are a classic dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a special occasion. The combination of tender meatballs and flavorful tomato sauce is sure to please everyone at the table. Mini meatballs in tomato sauce can be made with a variety of ingredients, so you can easily customize them to your own taste. For example, you can use ground beef, pork, or turkey to make the meatballs. You can also use different types of cheese, herbs, and spices to flavor the meatballs. The tomato sauce can also be made with a variety of ingredients, such as fresh tomatoes, canned tomatoes, or tomato paste. No matter how you make them, mini meatballs in tomato sauce are sure to be a hit.

Let's cook with our recipes!

ITALIAN MEATBALLS IN TOMATO SAUCE



Italian Meatballs in Tomato Sauce image

Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.

Provided by Julesong

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 23

3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

Steps:

  • Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
  • While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
  • In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
  • Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
  • You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

MEATBALLS WITH TOMATO SAUCE



Meatballs with Tomato Sauce image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 pounds/about 800 g tomato puree
Salt and freshly ground black pepper

Steps:

  • For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
  • For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

MINI MEATBALLS



Mini Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
  • Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE



Spaghetti and Drop Meatballs With Tomato Sauce image

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.

Provided by Mark Bittman

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan, or about 1 1/2 cups
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Black pepper
1 large onion
3 garlic cloves
6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
3 bay leaves
1 pound spaghetti

Steps:

  • Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
  • Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
  • Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
  • Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
  • When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
  • Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
  • Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
  • To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram

MINI MEATBALLS WITH DIPPING SAUCE



Mini Meatballs With Dipping Sauce image

Nice for pot luck dinners or for freezing in smaller portions. I started making these a long time ago for my daughter's birthday party. She requested it for every birthday party after that.

Provided by queenbeatrice

Categories     < 60 Mins

Time 45m

Yield 50 meatballs, 10 serving(s)

Number Of Ingredients 22

1/2 cup pork sausage
2 cups lean ground beef
1 egg
2/3 cup fresh white breadcrumbs
3 tablespoons white wine vinegar
2 garlic cloves, pureed
8 drops hot pepper sauce
2 teaspoons soy sauce
1 teaspoon salt
8 grinds black pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
flour (for dredging)
1 cup beef stock
1 teaspoon soy sauce
2 tablespoons mustard
1/4 cup white wine vinegar
1 pinch salt
1 pinch pepper
1 pinch oregano
1 pinch thyme
2 tablespoons tomato sauce

Steps:

  • Preheat oven to 450 degrees.
  • MEATBALLS:Mix all ingredients except for flour together, using a food processor if you want a very smooth mixture.
  • Shape into 1 inch balls; roll lightly in flour, and arrange in one layer in a lightly oiled baking dish or jelly roll pan.
  • Bake in upper middle level, 7 to 8 minutes, turning once or twice, to brown nicely and just to stiffen.
  • Reduce oven temperature to 350 degrees.
  • Drain in a sieve or colander.
  • SAUCE:In a medium sauce pan, boil down the ingredients for the sauce until lightly thickened, carefully correct seasoning, and fold in meatballs.
  • Bake for 20 minutes.

Nutrition Facts : Calories 22.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 21.1, Sodium 512, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 1.5

MEATBALLS WITH FRESH TOMATO SAUCE



Meatballs with Fresh Tomato Sauce image

Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Number Of Ingredients 17

2 pounds ripe tomatoes, diced
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 teaspoon crushed red-pepper flakes
1/2 cup torn fresh basil
12 ounces ground beef chuck (85 percent lean)
12 ounces ground pork
12 ounces ground veal
2 garlic cloves, minced
1/2 cup plain fresh breadcrumbs
1/2 cup finely grated Pecorino Romano cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons to 1/4 cup extra-virgin olive oil
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
  • Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
  • Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison.

Provided by Publicsafetydan

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 cup instant rice
1 white onion, chopped
1 egg
1 (28 ounce) can tomato sauce
28 fluid ounces water

Steps:

  • Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
  • Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
  • Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 21.8 g, Cholesterol 74.6 mg, Fat 10.2 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 745 mg, Sugar 6 g

MEATBALLS IN TOMATO SAUCE



Meatballs in Tomato Sauce image

Categories     Beef     Pork     Tomato     Sauté     Quick & Easy     Father's Day     Back to School     Dinner     Meat     Veal     Fall     Winter     Party     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 (28- to 32-oz) can whole plum tomatoes
2 garlic cloves, chopped
1 teaspoon dried oregano, crumbled
1 1/2 teaspoons salt
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
1 medium onion, coarsely grated
5 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon dried hot red pepper flakes
1 1/2 tablespoons vegetable oil

Steps:

  • Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
  • While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
  • Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.

MINI MEATBALLS IN SAFFRON SAUCE



Mini Meatballs in Saffron Sauce image

Categories     Pork     Sauté     Veal     Saffron     White Wine     Fall     Bon Appétit

Yield Makes about 32

Number Of Ingredients 15

8 ounces ground pork
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads

Steps:

  • Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
  • Place meatballs with sauce on platter. Top with 1 tablespoon parsley.

MINI MEATBALLS



Mini Meatballs image

Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Yield Makes 40

Number Of Ingredients 9

1 pound lean ground beef
2 slices bacon (2 ounces), finely chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
  • Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
  • To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Tips:

- Use a food processor to quickly and easily mince the meat. - If you don't have a food processor, you can also chop the meat by hand with a sharp knife. - Be sure to mix the meatball mixture well so that all of the ingredients are evenly distributed. - Roll the meatballs into small, uniform balls, about 1 inch in diameter. - Brown the meatballs in a skillet over medium heat before adding them to the sauce. This will help to keep them from falling apart. - Use a good quality tomato sauce for the best flavor. You can use a store-bought sauce or make your own. - Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through. - Serve the meatballs with your favorite pasta, rice, or vegetables.

Conclusion:

Mini meatballs in tomato sauce is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a meal that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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