Published: January 24, 2024 · Updated: February 25, 2025
Classic Meatballs with Tomato Sauce
By Heartstone Farm Kitchen
What makes meatballs most delicious is the quality of the meat you use to make them. Start with Heartstone Farm's meat and you're off to a great start. You can use our 100% grass fed and finished ground beef on its own, mix it with our pasture-raised ground pork, or pack in even more nutrition with our ancestral blend grass fed and finished ground beef. Whichever you choose, you will be well on your way to some of the most delicious meatballs you've ever eaten.
Enjoy your meatballs with pasta, in a sandwich, on pizza or simply solo. And be sure to make a big batch so you can keep some in the freezer for future meals.
Classic Meatballs with Tomato Sauce
Italian
ground meat
Ingredients
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1/2 cup fine fresh bread crumbs (traditional or gluten-free)
- 1/2 cup whole milk
1 lb Heartstone Farm’s pasture-raised ground beef (or ancestral ground beef)
1 lb Heartstone Farm ground pork
1 medium onion, peeled and diced
1 egg
3 tbsp fresh parsley, chopped
1/4 tsp crushed red pepper flakes
1 1/2 tbsp olive oil
1 tsp salt
Parmesan cheese and fresh basil as garnish (optional)
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- 4 cups canned crushed tomatoes
2 cloves of garlic, chopped
1 tbsp fresh oregano, finely chopped
1 tsp salt, divided
Directions
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Stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add ground beef, onion, parsley, red pepper flakes, egg, and salt and blend with your hands until just combined well. Form meatballs, using approximately 2 tablespoons of the mixture for each meatball
Heat oil in a large heavy skillet over medium high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5-7 minutes each batch. Transfer browned meatballs with a slotted spoon to tomato sauce
Simmer meatballs, covered, stirring occasionally, until cooked through, about 10 minutes. Serve sprinkled with Parmesan cheese and fresh basil. if desired
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Simmer crushed tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes
