Meatballs in Roma Tomato Sauce » Foodom

Meatballs in Roma Tomato Sauce

$48.75 Cooking Fee
Recipe by:
Mayumi Tavalero
These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta, or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people, 2 large meatballs per person


  • Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
  • To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
  • Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
  • Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
  • Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

Cook Times

Active Prep30
Hands-Off Cook15
Total Time45 minutes
Recipe Serving Size10 people, 2 large meatballs per person



  • 2 pound ground beef
  • 2 slice white bread crust trimmed off, torn into small pieces
  • ½ cup milk
  • 2 egg lightly beaten
  • ½ cup onion finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • cup parmesan cheese grated
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup bread crumbs spread on a plate
  • 3 tablespoon extra virgin olive oil such as lard or avocado
  • 56 ounce canned whole tomatoes preferably Roma, roughly chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Cooking Tools Required

Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Tongs, Top Stove
Reheating/Serving Instructions
Heat in microwave on high until meatballs are heated through.


Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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