Beef · Meatballs

Beef & Parmesan Meatballs in Tomato Sauce

Tender beef meatballs bound with egg and Parmesan, simmered in an oregano tomato sauce. The complete recipe includes a side of steamed broccoli.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 25 min
Total: 45 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat600 g
Eggraw whole egg, weighed without shell and beaten50 g
Parmesanfinely grated40 g
Garlicminced, divided10 g
Parsleyfinely chopped10 g
Canned tomatoeswith its juice, chopped400 g
Tomato pasteCanned, no added salt20 g
Onionfinely diced60 g
Olive oilSalad or cooking oil15 g
OreganoDried2 g
WaterDrinking water100 g
Broccolicut into florets500 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Mix the raw beef, beaten egg, Parmesan, parsley, half the garlic, half the salt and half the pepper in a bowl just until combined. Shape into 16 evenly sized meatballs.
Heat the oil in a wide, deep skillet over medium heat. Brown the meatballs on two sides for about 5 minutes in total, working in batches if needed. They will finish cooking in the sauce. Transfer to a plate.
Add the onion to the skillet and cook for 3 minutes. Stir in the remaining garlic and tomato paste for 30 seconds. Add the tomatoes with their juice, measured water, oregano and remaining salt and pepper.
Return the meatballs and any juices to the skillet. Bring to a gentle simmer, cover and cook for 12–15 minutes. Turn the meatballs once. Check that the center of the largest meatballs reaches 160°F (71.1°C).
During the final 7 minutes, steam the broccoli over simmering water until tender. Keep it above the steaming water.
Divide the meatballs, sauce and broccoli into 4 servings: four meatballs per person. Include all the sauce in the portions.

Kitchen notes

Handle the meatball mixture gently. Overmixing makes it denser.
This version uses no breadcrumbs. The egg and Parmesan provide the binder; the listed broccoli is included in the nutrition.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 16 g
Fiber: 6 g
Carbs − fiber: 10 g
Protein: 40.2 g
Fat: 23.3 g
Energy: 429 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef & Parmesan Meatballs in Tomato Sauce

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat600 g

Vegetables

BroccoliRaw500 g
GarlicRaw10 g
OnionRaw60 g

Eggs & dairy

EggRaw, whole, without shell50 g
ParmesanHard cheese40 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
OreganoDried2 g
ParsleyFresh10 g
SaltTable salt4 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt400 g
Tomato pasteCanned, no added salt20 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-parmesan-meatballs/

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