Okay, let’s talk about real, soul-warming food. You know, the kind that just hugs you from the inside? That’s exactly what this Pasta with Juicy Meatballs and Tomato Vegetable Sauce is all about. Forget those bland, boring dinners; this is the stuff of cozy nights and happy sighs. Growing up, this was always my go-to when I needed a little pick-me-up. It’s got these incredibly tender, flavorful meatballs swimming in a rich, chunky tomato sauce that’s just bursting with good-for-you veggies. It’s simple, it’s hearty, and honestly, it’s just pure comfort in a bowl.

Why You’ll Love This Pasta with Juicy Meatballs and Tomato Vegetable Sauce

Seriously, who wouldn’t fall in love with this dish? It’s ridiculously easy to make, perfect for even a weeknight dinner when you’re short on time. You get that amazing, home-cooked flavor that just screams comfort. Plus, it’s not just about the meatballs (though they are *divine*); the sauce is packed with hidden veggies, so you can feel good about serving it up too!

Super Easy: Minimal fuss, maximum flavor.
Pure Comfort: It’s like a warm hug in a bowl.
Flavor Explosion: Tender meatballs meet a rich, veggie-packed sauce.
Family Favorite: Guaranteed to please everyone at the table.

Gathering Your Ingredients for Pasta with Juicy Meatballs and Tomato Vegetable Sauce

Alright, let’s get down to business! To make this amazing Pasta with Juicy Meatballs and Tomato Vegetable Sauce, you’ll want to grab a few key things. First up, for the star of the show, get yourself 1 lb of ground beef – I usually go for an 80/20 blend because it gives the best flavor and juiciness, but you do you! For the meatballs, you’ll also need 1/2 cup of plain breadcrumbs, about 1/4 cup of really finely grated Parmesan cheese (don’t skimp here, it adds SO much flavor!), and 1 large egg, just lightly beaten. Oh, and don’t forget 2 cloves of garlic, minced super fine, and a good handful of fresh parsley, chopped up small. A teaspoon of kosher salt and half a teaspoon of black pepper is all the seasoning they need.

For that gorgeous, hearty sauce, we’re going to need 2 tablespoons of good extra virgin olive oil. Then comes the veggie base: 1 medium yellow onion, chopped nice and small, 2 medium carrots, peeled and also chopped finely, and 2 celery stalks, chopped up too. For the tomato goodness, grab a 28-ounce can of crushed tomatoes and a 15-ounce can of diced tomatoes (make sure to get the ones with the juice!). Finally, to tie it all together, you’ll want 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and about 12 ounces of your favorite dried pasta – spaghetti or linguine are classics for a reason!

Ingredient Notes and Smart Swaps for your Pasta with Juicy Meatballs and Tomato Vegetable Sauce

So, about those ingredients! That 80/20 ground beef is my secret weapon for super juicy meatballs, but if you want something a little lighter, you can totally swap half or even all of it for ground turkey or chicken. Just know they might not be *quite* as moist. For the breadcrumbs, plain is best so you can control the flavor, but panko works too if you like a little extra crunch. And those canned tomatoes? Using both crushed and diced gives the sauce a lovely texture – the crushed makes it smooth, and the diced adds little bursts of tomato goodness. If you’re out of fresh parsley, a little dried parsley can work in a pinch, just use less.

How to Prepare Pasta with Juicy Meatballs and Tomato Vegetable Sauce: Step-by-Step

Alright, let’s get this deliciousness happening! First things first, grab a big bowl and toss in your ground beef, breadcrumbs, that lovely grated Parmesan, the lightly beaten egg, your minced garlic, chopped parsley, salt, and pepper. Now, here’s a little secret: mix it all up gently with your hands until it’s *just* combined. Seriously, don’t go crazy overmixing, or those meatballs can get tough. We want tender, not dense!

Next, roll that glorious mixture into meatballs. Aim for about 1.5 inches in diameter – they should be a nice, good size. Then, grab a big, heavy pot or a Dutch oven and get about 2 tablespoons of olive oil nice and hot over medium-high heat. Carefully add your meatballs. Don’t overcrowd the pot; you might need to do this in a couple of batches. Brown them really well on all sides. This takes about 6-8 minutes total, and it gives them that fantastic flavor and color. Once they’re nicely browned, scoop them out and set them aside for a minute.

Now, into that same pot, toss in your chopped onion, carrots, and celery. Give them a stir now and then and let them soften up and get a little golden, about 5-7 minutes. Once they’re looking good, stir in your crushed tomatoes, the diced tomatoes (don’t forget that juice!), the dried oregano, and basil. Give it all a good stir and let it come up to a gentle simmer. Now for the best part – carefully return those browned meatballs back into the pot. Lower the heat, pop a lid on, and let it all bubble away for at least 30 minutes. This is where the magic happens, letting those meatballs cook through and the sauce thicken up beautifully. While that’s simmering away, get your pasta cooking according to the package directions until it’s perfectly al dente. Then, just spoon that rich, flavorful sauce and those tender meatballs right over your pasta. Yum!

Tips for Perfectly Juicy Meatballs

The absolute key to super juicy meatballs is not to overmix that meat mixture! Seriously, just combine everything until it holds together. Using that binder of egg and breadcrumbs is crucial, and don’t be afraid to let them brown nicely in the pot – that crust adds so much flavor and helps them keep their shape and moisture.

Serving and Storing Your Pasta with Juicy Meatballs and Tomato Vegetable Sauce

This hearty dish is fantastic on its own, but a nice crusty bread for soaking up all that delicious sauce is always a winner! A simple side salad with a light vinaigrette is also a great way to balance the richness. Once you’ve had your fill, let the leftovers cool completely. Then, just pop them into an airtight container and into the fridge. They’ll stay tasty for about 3 days. To reheat, gently warm it up on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave. It tastes almost as good the next day!

Frequently Asked Questions about Pasta with Juicy Meatballs and Tomato Vegetable Sauce

Q1: Can I make the meatballs ahead of time?
Oh, totally! You can absolutely prepare the meatball mixture and roll them into balls a day in advance. Just pop them into an airtight container and keep them in the fridge. Then, when you’re ready to cook, just brown them as usual. It’s a great way to get a head start!

Q2: What kind of pasta works best with this sauce?
Honestly, this sauce is pretty forgiving! I love it with spaghetti or linguine because they really catch all that chunky sauce. But rigatoni, penne, or even ziti work beautifully too. Anything that has a good surface area to hold onto all that goodness!

Q3: How can I make the tomato sauce even richer?
If you want to give your sauce an extra kick of flavor, try adding a splash of dry red wine, like a Chianti or Merlot, right after you sauté the veggies. Let it bubble and reduce for a minute before adding the tomatoes. Another trick is to stir in a tablespoon of tomato paste with the vegetables – it really deepens that tomato flavor!

Estimated Nutritional Information for Pasta with Juicy Meatballs and Tomato Vegetable Sauce

Okay, so while every kitchen is a little different and brands can vary, here’s a general idea of what you’re looking at per serving for this glorious Pasta with Juicy Meatballs and Tomato Vegetable Sauce. Think around 650 calories, about 30g of fat (with 12g of that being saturated fat), a solid 35g of protein to keep you full, and roughly 70g of carbohydrates. It’s a hearty meal, for sure! Remember, this is just an estimate, and your mileage might vary slightly depending on the exact ingredients you use and how generous you are with the sauce!

Pasta with 5 Juicy Meatballs: Pure Comfort

Author: ferecipe.com
Total Time: 1 hour 5 minutes
Yield: 4-6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic comfort food dish featuring tender, juicy meatballs simmered in a rich tomato sauce packed with vegetables, served over perfectly cooked pasta.

Ingredients

Scale

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
12 ounces pasta

Instructions

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix well.
Roll the mixture into meatballs, about 1.5 inches in diameter.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add meatballs and brown on all sides. Remove meatballs from the pot and set aside.
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in crushed tomatoes, diced tomatoes, oregano, and basil. Bring to a simmer.
Return the meatballs to the pot. Cover and simmer for at least 30 minutes, or until meatballs are cooked through and the sauce has thickened.
Meanwhile, cook pasta according to package directions.
Serve meatballs and sauce over cooked pasta.

Notes

For extra flavor, add a pinch of red pepper flakes to the sauce.
You can substitute half of the ground beef with ground pork or veal for a richer flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 15g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 70g
Fiber: 8g
Protein: 35g
Cholesterol: 150mg

Keywords: pasta, meatballs, tomato sauce, vegetables, comfort food, Italian