Rated 5 out of 5 based on 2 customer ratings
(3 customer reviews)

Meatballs in Roma Tomato Sauce

Rated 5 out of 5 based on 2 customer ratings
(2 customer reviews)
$86.67 Cooking Fee
Serving Size: 2 meatballs
Diets: Nut Free
Recipe adapted from:
Mayumi Tavalero
These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), 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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2 reviews for Meatballs in Roma Tomato Sauce

    Rated 5 out of 5 based on 2 customer ratings

    MICHAL RAZ-PEDHAZUR (verified owner)

  2. Jennifer Steinberg
    Rated 5 out of 5 based on 2 customer ratings

    Jennifer Steinberg (verified owner)

    Chef Skye was wonderful! He worked diligently and created delicious meals for our family to enjoy. We are looking forward to having him come back soon.

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Cook pasta according to package directions, if using.
  • 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-On Cook20
Hands-Off Cook30
Total Time1 hour 20 minutes
Recipe Serving Size10



  • 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 Italian parsley finely chopped
  • cup parmesan cheese grated
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup plain breadcrumbs 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


  • 1 1/2 pound spaghetti cooked according to package directions

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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