Italian Meatball Pot

Get ready to indulge in the rich, hearty goodness of an Italian Meatball Pot—a comforting one-pot wonder brimming with bold flavors and rustic charm. This recipe combines tender, homemade meatballs crafted from a savory blend of ground beef, pork, Parmesan, and fragrant herbs with a luscious tomato sauce simmered to perfection. Sear the meatballs to lock in their juiciness before they finish cooking in a vibrant, basil-spiked sauce infused with garlic, oregano, and a touch of heat from optional red pepper flakes. Perfect for cozy family meals, this Italian classic pairs beautifully with crusty bread, al dente pasta, or creamy polenta, making it a versatile dish fit for any occasion. With just 20 minutes of prep time, this meal is an effortless way to bring a taste of Italy to your table!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 100 grams Breadcrumbs
• 50 grams Parmesan cheese, grated
• 2 large Eggs
• 4 Garlic cloves, minced
• 3 tablespoons Fresh parsley, chopped
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 800 grams Crushed tomatoes (canned)
• 2 tablespoons Tomato paste
• 250 milliliters Chicken or beef broth
• 2 Bay leaves
• 0.5 teaspoon Red pepper flakes (optional)
• 5 tablespoons Fresh basil leaves, chopped

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, 2 minced garlic cloves, parsley, oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until evenly combined.

Step 2

Form the mixture into 1.5-inch meatballs, about the size of a golf ball. You should have approximately 20-24 meatballs.

Step 3

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Working in batches if necessary, sear the meatballs on all sides until they are browned but not fully cooked through. Remove them from the pot and set aside on a plate.

Step 4

In the same pot, add the remaining 2 minced garlic cloves and sauté for 1-2 minutes until fragrant. Stir in the crushed tomatoes, tomato paste, chicken or beef broth, bay leaves, red pepper flakes (if using), 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.

Step 5

Bring the sauce to a gentle simmer, then return the browned meatballs to the pot. Make sure they are submerged in the sauce.

Step 6

Cover the pot with a lid and let the meatballs simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. The meatballs should cook through and the sauce will thicken.

Step 7

Remove the bay leaves and discard. Taste the sauce and adjust seasoning if necessary.

Step 8

Garnish with fresh basil before serving. Serve hot with crusty bread, pasta, or over a bed of creamy polenta.

Nutrition Facts

Serving size	2160.5 grams (2160.5g)

Amount per serving	% Daily Value*
Calories	3109

Total Fat 200.90g	258%
Saturated Fat 73.30g	367%
Polyunsaturated Fat 2.70g
Cholesterol 1001mg	334%
Sodium 8564mg	372%
Total Carbohydrate 139.10g	51%
Dietary Fiber 19.70g	70%
Total Sugars 42.20g
Protein 209.70g	419%

Vitamin D 82IU	410%
Calcium 994mg	76%
Iron 25mg	137%
Potassium 3566mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 26.2%

Carbs: 17.4%