The Most Tender Meatballs Ever

The Most Tender Meatballs Ever

1 hour, 25 minutes

The Most Tender Meatballs Ever

The Most Tender Meatballs Ever


1 lb. Lean ground beef

1 Large onion, peeled

1 Stalk celery

1/4 Cup fresh parsley

1 Carrot, peeled

4 Cloves garlic, peeled

1 Egg

1/4 Cup breadcrumbs

1/4 Cup Parmesan cheese, grated

1/4 Cup Milk

1/2 Teaspoon salt

1/2 Teaspoon pepper

4 Cups tomato sauce (homemade or your favorite store bought)

Handful of fresh basil, chopped


In a food processor or small chopper, puree the onion, carrot, celery, parsley and garlic until finely minced. In a large bowl, mix together the vegetable puree, beef, egg, breadcrumbs, cheese, milk, seasoning and 1/4 cup of the tomato sauce until thoroughly combined. Form meatballs using your hands or a scoop. I used a 1 oz. scoop which made the job easy and the balls uniform in size. Place them on a baking sheet lined with parchment paper and roast in a 350 degree oven for 30 minutes.

Heat the remainder of the tomato sauce in a pot on the stove. When the meatballs are roasted, add to the tomato sauce, cover and simmer on low heat for an additional 30 minutes. Serve over pasta and top with the fresh basil and additional Parmesan cheese, if desired. Makes approximately 4 servings.

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