Looking for a dish that impresses without spending three hours in the kitchen? Beef meatballs in tomato sauce tick all the boxes: they smell great as soon as they hit the pan, they simmer quietly while you relax, and they disappear from plates at a speed that says it all. A classic that never fails.
Ingredients :
- Ground beef (500 g) — Choose a blend with 15-20% fat. Too lean meat gives meatballs that crumble and dry out during cooking — fat is what keeps the center juicy.
- Breadcrumbs (50 g) — It absorbs moisture and binds the mixture without weighing it down. It prevents the meatball from shrinking and hardening in the pan.
- Tomato purée (500 ml) — Use a plain purée, not a pre-seasoned sauce. The added tomato paste is enough to give depth without masking the meat flavor.
- Paprika (1 tsp) — Sweet or smoked depending on preference — it gives the meat a warm color and a slightly earthy undertone that enhances the meatballs without dominating.
