Oh, this dish! Pasta with Juicy Meatballs and Tomato Vegetable Sauce is like a warm hug in a bowl, isn’t it? It’s one of those meals that just makes everything feel right. I remember my mom making this on chilly Sunday afternoons, the whole house smelling like simmering tomatoes and garlic. It’s not just dinner; it’s a tradition for us. The way the meatballs just soak up all that rich, veggie-packed sauce is pure magic. It’s simple, satisfying, and honestly, it’s just about as perfect as comfort food gets.
Why You’ll Love This Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Honestly, this recipe is a winner for so many reasons:
- It’s surprisingly easy to whip up, even on a busy weeknight.
- The flavor is just out of this world – so rich and satisfying!
- It’s a hearty meal that will fill everyone up.
- It’s totally family-friendly; even picky eaters usually gobble it up.
Perfect for Weeknight Dinners
Seriously, you can get this on the table in under an hour. The prep is straightforward, and most of the magic happens while it simmers. It’s my go-to when I need a delicious, comforting meal without spending all evening in the kitchen.
Crowd-Pleasing Flavor Profile
The meatballs are so tender and juicy, and that tomato vegetable sauce? It’s got this amazing depth of flavor from the slow simmer. It’s that perfect balance of savory, slightly sweet, and herbaceous that just makes you want another bite. It’s a classic for a reason!
Gathering Your Ingredients for Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Alright, let’s get our kitchen prepped for this amazing meal! You’ll need some good quality ground beef for the meatballs – I like to use an 80/20 blend because it just makes them so much juicier. Grab a large egg, some plain breadcrumbs (panko works great too!), a teaspoon of salt, and about half a teaspoon of black pepper to season those little flavor bombs. For the sauce base, you’ll need a good glug of olive oil to get things started. Then, we’ll chop up one onion, mince a couple of garlic cloves, dice one carrot, and chop up a celery stalk. These veggies are going to melt into the sauce and make it so rich! Don’t forget a big 28-ounce can of crushed tomatoes – San Marzano ones are fantastic if you can find them, but any good quality crushed tomatoes will do. And for that classic Italian flavor, we’ll need dried basil and dried oregano. Finally, grab about 12 ounces of your favorite pasta – spaghetti, penne, rigatoni, whatever makes you happy!
For the Juicy Meatballs
So for these little beauties, you’re going to need 1 pound of ground beef. Like I said, 80/20 is my secret weapon for juiciness! Then, we’ll mix in half a cup of breadcrumbs, one large egg to bind it all together, one teaspoon of salt for flavor, and half a teaspoon of black pepper. That’s it! Just a few simple things to make the most tender, flavorful meatballs.
For the Rich Tomato Vegetable Sauce
Here’s where we build that amazing sauce! You’ll want 2 tablespoons of olive oil to get started. Then, one chopped onion, two minced garlic cloves, one diced carrot, and one diced celery stalk. These are our flavor builders! Into that, we’ll stir a 28-ounce can of crushed tomatoes, one teaspoon of dried basil, and one teaspoon of dried oregano. That combination is just classic Italian comfort!
Mastering the Art of Pasta with Juicy Meatballs and Tomato Vegetable Sauce: Step-by-Step
Crafting the Perfect Juicy Meatballs
Okay, first things first, let’s make those meatballs! Grab a medium bowl and gently mix together that pound of ground beef, half a cup of breadcrumbs, one egg, your teaspoon of salt, and half a teaspoon of pepper. Now, resist the urge to overmix! That’s the secret to keeping them tender and juicy. Just mix until everything is *just* combined. Then, using your hands, shape the mixture into about 1-inch meatballs. You should get a good number of them from this batch. Pop them onto a plate or baking sheet and let them chill in the fridge for about 10-15 minutes. This little step helps them hold their shape when they hit the pan.
Building the Flavorful Tomato Vegetable Sauce
While the meatballs are chilling, let’s get this sauce going. Heat a good glug of olive oil in a large skillet or Dutch oven over medium heat. Toss in that chopped onion, minced garlic, diced carrot, and celery. Sauté them for about 5 minutes, or until they start to soften up and smell amazing. Now, pour in those crushed tomatoes, sprinkle in the dried basil and oregano, and give it all a good stir. Let this simmer away for about 15 minutes. This lets all those flavors meld together beautifully, making the sauce nice and rich.
Bringing It All Together: Cooking and Combining
Now for the fun part! In a separate pan, heat a little more olive oil over medium-high heat. Carefully add your chilled meatballs in a single layer – you might need to do this in batches so you don’t crowd the pan. Brown them on all sides until they look nice and golden. This doesn’t cook them all the way through, but it adds tons of flavor and texture. Once they’re browned, gently add the meatballs right into your simmering tomato vegetable sauce. Let them finish cooking in there for another 10-15 minutes, soaking up all that goodness. While that’s happening, cook your pasta according to the package directions. Drain it well, then serve it up topped with those luscious meatballs and that gorgeous sauce. Don’t forget a sprinkle of fresh parsley if you’ve got it!
Tips for Success with Your Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Getting this dish *just right* is totally doable! A few little tricks make a big difference. Don’t overmix your meatball mixture – that’s key for tenderness. The breadcrumbs actually help keep them nice and moist too, so don’t skip those! For the sauce, a gentle simmer is your friend. It lets all those veggies and herbs really meld together without losing their flavor. And for the pasta? Cook it just until it’s al dente. It’ll finish cooking a bit when you toss it with the sauce, so you don’t want it mushy!
Meatball Moisture Secrets
Seriously, the biggest thing is not to overwork the meat. Just mix until everything is combined. The breadcrumbs and the egg are your allies here, adding moisture and binding everything together perfectly. That little bit of fat in the ground beef also does wonders!
Sauce Simmering Savvy
Let that sauce simmer gently, covered or partially covered, for at least 15 minutes. This isn’t a race! The longer it simmers (within reason, of course!), the more the flavors develop and the richer it gets. Just give it a stir now and then so nothing sticks.
Serving and Storing Your Delicious Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Once everything is cooked and combined, it’s time to serve this masterpiece! A sprinkle of fresh parsley on top really brightens everything up and adds a lovely pop of color. I love to serve it family-style right from a big bowl, letting everyone dig in. It just feels so cozy and inviting.
Presentation Perfection
A generous handful of fresh, chopped parsley is my go-to garnish. It looks so pretty against the rich red sauce and the meatballs. Sometimes, if I’m feeling fancy, I’ll grate a little Parmesan cheese over the top too. It just elevates the whole dish!
Storing and Reheating Leftovers
If you somehow manage to have leftovers (which is rare in my house!), just let the pasta and sauce cool down completely. Then, store them in an airtight container in the fridge. It should keep well for about 3-4 days. To reheat, you can gently warm it up on the stovetop over low heat, stirring occasionally. You might want to add a tiny splash of water or broth if it seems a bit dry. Microwaving works too, just make sure to stir halfway through for even heating!
Frequently Asked Questions about Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Got questions about this amazing Italian comfort food? I’ve got answers!
Can I Make the Meatballs Ahead of Time?
Oh, absolutely! You can totally mix up the meatball mixture and even shape them a day in advance. Just keep them covered in the fridge. It’s a great way to save time on busy nights!
What Other Vegetables Can I Add to the Sauce?
Feel free to get creative! Diced bell peppers, zucchini, or even some chopped mushrooms would be delicious additions to the sauce. Just sauté them along with the onions and carrots!
How Can I Make the Sauce Spicier?
If you like a little heat, just add a pinch of red pepper flakes when you add the basil and oregano. You could also stir in a little bit of your favorite hot sauce at the end!
Nutritional Estimate for Pasta with Juicy Meatballs and Tomato Vegetable Sauce
Just a little note about the nutrition info – remember, it’s an estimate! Things like the exact brand of tomatoes or the fat content of your ground beef can change the numbers a bit. This is just a general idea to give you a ballpark figure for this super delicious dish!
Print
Juicy Meatball Pasta: 1 Amazing Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty pasta dish with tender meatballs and a rich tomato vegetable sauce.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 28 oz canned crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 12 oz pasta of your choice
- Fresh parsley for garnish
Instructions
- Mix ground beef, breadcrumbs, egg, salt, and pepper in a bowl.
- Shape into 1-inch meatballs and set aside.
- Heat olive oil in a pan over medium heat.
- Add onion, garlic, carrot, and celery. Cook for 5 minutes.
- Stir in crushed tomatoes, basil, and oregano. Simmer for 15 minutes.
- Brown meatballs in a separate pan, then add to the sauce.
- Cook pasta according to package instructions.
- Serve pasta topped with meatballs, sauce, and fresh parsley.
Notes
- Use fresh herbs if available for better flavor.
- Let meatballs rest before cooking to hold shape.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta, meatballs, tomato sauce, Italian, dinner