Ingredients
Scale
- 1.5 lbs lean ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 2 cloves garlic, minced (for meatballs)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced (for sauce)
- 1 (28 ounce) can crushed tomatoes
- 2 cups robust beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 bay leaf
- Pinch of red pepper flakes (optional)
Instructions
- In a large bowl, gently combine the ground beef, breadcrumbs, egg, 1/4 cup parsley, 2 cloves minced garlic, oregano, pepper, and 1/2 teaspoon salt. Mix until just combined, being careful not to overmix, which can make the meatballs tough.
- Roll the mixture into approximately 18-20 golf-ball sized meatballs. Set aside.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on all sides, about 2-3 minutes per batch. They don't need to be cooked through, just nicely seared. Remove the browned meatballs to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the remaining 3 cloves minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, beef broth, balsamic vinegar, dried basil, bay leaf, remaining 1/2 teaspoon salt, and red pepper flakes (if using). Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Carefully return the browned meatballs to the pot, nestling them into the sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it braise for 1 hour 30 minutes to 1 hour 45 minutes, or until the meatballs are incredibly tender. Stir occasionally to prevent sticking.
- Remove the bay leaf. Taste the sauce and adjust seasonings if necessary. Serve hot, garnished with fresh parsley, over your favorite pasta, creamy polenta, or with crusty bread for dipping.
Notes
Make Ahead: This dish tastes even better the next day! Prepare it a day in advance, cool completely, and refrigerate. Reheat gently on the stovetop or in the oven until warmed through. Serving Suggestions: Pair with spaghetti, tagliatelle, gnocchi, or creamy mashed potatoes. A side of steamed green beans or a fresh salad would complement this rich meal beautifully.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean-Inspired Comfort
Nutrition
- Serving Size: 1 serving (approx. 3-4 meatballs with sauce)
- Calories: 420
- Sugar: 9g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg