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In a large mixing bowl, combine the ground beef, finely grated carrots, panko breadcrumbs, egg, 2 minced garlic cloves, grated Parmesan cheese, chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Roll the mixture into approximately 16-18 meatballs, each about 1 1/2 inches in diameter.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until a nice crust forms, about 5-7 minutes per batch. They don't need to be cooked through at this stage. Remove browned meatballs to a plate and set aside.

Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and sauté until softened and translucent, about 3-5 minutes. Add the remaining 3 minced garlic cloves and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the crushed tomatoes, beef broth, dried oregano, dried basil, and granulated sugar. Stir well to combine. Bring the sauce to a gentle simmer.

Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and tender. Stir occasionally to prevent sticking.

Taste the sauce and adjust salt and black pepper as needed. Garnish with fresh chopped basil, if using, before serving.


In a large mixing bowl, combine the ground beef, finely grated carrots, panko breadcrumbs, egg, 2 minced garlic cloves, grated Parmesan cheese, chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Roll the mixture into approximately 16-18 meatballs, each about 1 1/2 inches in diameter.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until a nice crust forms, about 5-7 minutes per batch. They don't need to be cooked through at this stage. Remove browned meatballs to a plate and set aside.

Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and sauté until softened and translucent, about 3-5 minutes. Add the remaining 3 minced garlic cloves and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the crushed tomatoes, beef broth, dried oregano, dried basil, and granulated sugar. Stir well to combine. Bring the sauce to a gentle simmer.

Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and tender. Stir occasionally to prevent sticking.

Taste the sauce and adjust salt and black pepper as needed. Garnish with fresh chopped basil, if using, before serving.
