Spicy Meatballs in Fiery Tomato Sauce
Spicy Meatballs in Fiery Tomato Sauce
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup gluten-free breadcrumbs
- 1 egg, large
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, for browning
For the Spicy Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 1/2 cup chicken broth
- 1 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large mixing bowl, combine the ground beef, gluten-free breadcrumbs, egg, minced garlic, finely minced yellow onion, chopped fresh parsley, 1/2 teaspoon red pepper flakes, 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 1 1/2-inch meatballs. You should get about 16-20 meatballs.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same pan. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Pour in the crushed tomatoes and chicken broth. Stir in 1 teaspoon red pepper flakes (adjust to your spice preference), dried oregano, dried basil, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 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 pan, and let the meatballs simmer in the sauce for 20-25 minutes, or until cooked through and tender, stirring occasionally.
⏱️ 25 min
- 7
Taste the sauce and adjust seasonings if necessary. Garnish generously with fresh chopped basil and grated Parmesan cheese before serving. These meatballs are excellent served with pasta, polenta, or crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Meatballs in Fiery Tomato Sauce
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup gluten-free breadcrumbs
- 1 egg, large
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, for browning
For the Spicy Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 1/2 cup chicken broth
- 1 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large mixing bowl, combine the ground beef, gluten-free breadcrumbs, egg, minced garlic, finely minced yellow onion, chopped fresh parsley, 1/2 teaspoon red pepper flakes, 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 1 1/2-inch meatballs. You should get about 16-20 meatballs.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same pan. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Pour in the crushed tomatoes and chicken broth. Stir in 1 teaspoon red pepper flakes (adjust to your spice preference), dried oregano, dried basil, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 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 pan, and let the meatballs simmer in the sauce for 20-25 minutes, or until cooked through and tender, stirring occasionally.
⏱️ 25 min - 7
Taste the sauce and adjust seasonings if necessary. Garnish generously with fresh chopped basil and grated Parmesan cheese before serving. These meatballs are excellent served with pasta, polenta, or crusty bread.