Homemade Meatballs Simmered with Traditional Italian Olive Oil Blend

Juicy beef and pork meatballs, fragrant garlic, grated Parmesan, and a slow-simmered tomato sauce come together in a skillet that fills the kitchen with rich, savory aroma. The Traditional Italian Infused Olive Oil Blend layers in basil, oregano, and rosemary notes that round out the sauce and give the meatballs a deeper, more authentic Italian-inspired finish. It is the kind of dinner that fits a family table, a cozy Sunday supper, or a laid-back dinner party, and it is the recipe people ask for again.

Garden Infuzions

Homemade Meatballs Simmered with Traditional Italian Olive Oil Blend

Tender homemade meatballs simmer in a savory tomato sauce with the herbal warmth of Traditional Italian Infused Olive Oil Blend, making every bite feel cozy, familiar, and full of Italian-inspired flavor.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup fine dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons milk
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons Traditional Italian Infused Olive Oil Blend
• 2 tablespoons olive oil
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup torn fresh basil

Equipment

• 1 Large mixing bowl For combining the meatball mixture
• 1 large skillet with lid For browning and simmering
• 1 Wooden spoon For stirring the sauce
• 1 set Measuring cups and spoons For accurate portions
• 1 Plate or Tray For holding browned meatballs

Method

 

Instructions

1. 1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, minced garlic, parsley, salt, black pepper, oregano, and red pepper flakes. Mix gently until just combined.
2. 2. Shape the mixture into 18 to 20 meatballs, each about 1 1/2 inches wide.
3. 3. Heat the Traditional Italian Infused Olive Oil Blend and olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 5 to 6 minutes total per batch. Transfer the browned meatballs to a plate.
4. 4. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 30 seconds.
5. 5. Pour in the crushed tomatoes and tomato sauce, then stir in the sugar, salt, and black pepper. Bring the sauce to a gentle simmer.
6. 6. Return the meatballs to the skillet, spoon sauce over the top, and cover. Simmer on low heat for 20 to 25 minutes, until the meatballs are cooked through and the sauce has thickened.
7. 7. Stir in the fresh basil just before serving. Spoon the meatballs and sauce over pasta, polenta, or warm crusty bread.

Notes

Do not overmix the meatball mixture or the texture can turn dense. Browning adds flavor, but if you are short on time you can simmer the shaped meatballs directly in the sauce a little longer until cooked through. For a smoother sauce, crush the tomatoes further with a spoon while simmering.

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Recipe Tips

Mix the meatball ingredients just until combined so the texture stays tender. If the mixture feels sticky, chill it for 10 minutes before shaping. Browning the meatballs before simmering builds a richer sauce base.

Serving Suggestions

Serve these meatballs over spaghetti, tucked into toasted rolls, or alongside creamy polenta. A simple green salad and crusty bread make the meal feel complete.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat with a splash of water if the sauce thickens too much. For longer storage, freeze the meatballs and sauce together for up to 2 months.

Variations

Try adding a pinch of red pepper flakes for a little heat, or swap half the beef for ground turkey for a lighter take. You can also use the meatballs and sauce as a baked pasta topper or spoon them into hoagie rolls for a hearty sandwich.

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