Carrot-Infused Beef Meatballs with Savory Tomato Sauce
Carrot-Infused Beef Meatballs with Savory Tomato Sauce
Ingredients
For the Carrot-Infused Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup carrots, finely grated
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Savory Tomato Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil leaves, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 10 min
- 2
Roll the mixture into approximately 16-18 meatballs, each about 1 1/2 inches in diameter.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 25 min
- 7
Taste the sauce and adjust salt and black pepper as needed. Garnish with fresh chopped basil, if using, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot-Infused Beef Meatballs with Savory Tomato Sauce
Ingredients
For the Carrot-Infused Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup carrots, finely grated
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Savory Tomato Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil leaves, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 10 min - 2
Roll the mixture into approximately 16-18 meatballs, each about 1 1/2 inches in diameter.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 25 min - 7
Taste the sauce and adjust salt and black pepper as needed. Garnish with fresh chopped basil, if using, before serving.
⏱️ 2 min