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A Pot of Meatballs

Homemade meatballs couldn’t be simpler, and are great for feeding a crowd—simmer them right in the pot of sauce, no need to brown them first. Created by Julie Van Rosendaal

A Pot of Meatballs

Total Time:





1hrs 40mins

Skill Level:



  • 1 lb. Only Alberta Beef ground sirloin
  • 1/2 lb. ground pork
  • 1/2 cup fresh breadcrumbs
  • 1 egg
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup finely chopped Italian parsley
  • salt and pepper
  • Sauce:
  • 2-3 garlic cloves, sliced
  • 1 28 oz can whole tomatoes (in tomato puree)
  • 1 28 oz can (540 mL) can crushed tomatoes
  • 1 small onion, peeled and halved
  • 1/4 cup butter
  • salt and pepper to taste
  • olive oil, for cooking

How to Make It


In a large bowl, gently combine the beef, pork, breadcrumbs, egg, Parmesan, parsley, salt and pepper with your hands.


Heat a drizzle of oil in a large, heavy-bottomed pot set over medium-high heat and cook the garlic for a minute or two.


Pour in the tomatoes, add the onion and butter, give everything a stir and a good pinch of salt.


Reduce the heat to low and simmer for 20-30 minutes, while you shape the meat mixture into 1-2 inch balls.


Drop them into the simmering sauce. You might not fit them all into your pot - that's ok. Leave the rest to simmer after the first has been cooked, or freeze them for another batch.


Cover the pot with a lid and leave it to simmer for about 20 minutes, stirring only gently and occasionally, until the meatballs are cooked through.


Serve with pasta and Parmesan.

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