Tuscan Meatballs with Sun-Dried Tomato Sauce

For a delicious weeknight dinner, try these Tuscan meatballs with sun-dried tomato sauce. The slow-cooked meatballs are bursting with flavor and so tender, you'll be reaching for seconds and thirds!

Jump to:

• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• Serving suggestions
• Recipe

Ingredients

• Panko: A type of Japanese breadcrumb known for its light and airy texture. In this recipe, it serves as a binder, helping to hold the meatball mixture together and adding a bit of texture.
• Milk: Milk is added to the panko breadcrumbs to moisten them. The soaked breadcrumbs contribute to the meatballs' tenderness and prevent them from becoming dry during baking.
• Ground turkey: The primary protein source in these meatballs. It provides a leaner option compared to beef, contributing to a lighter texture while still offering plenty of flavor.
• Grated onion: Adds moisture and flavor to the meatball mixture. It also helps to bind the ingredients together and infuses the meatballs with a sweet and savory taste.
• Parmesan: Adds richness and umami flavor to the meatballs. Its nutty taste complements the other ingredients and enhances the overall depth of flavor.
• Italian seasoning: A blend of dried herbs commonly used in Italian cuisine, such as oregano, basil, thyme, and rosemary. It adds aromatic complexity to the meatballs. If you can't find Italian seasoning, you can make your own blend with dried herbs.
• Sun-dried tomatoes: Sun-dried tomatoes are concentrated in flavor and have a slightly sweet and tangy taste. They add a burst of umami to the tomato sauce, complementing the savory meatballs.
• Red wine: Adds depth of flavor and acidity to the tomato sauce. It helps to balance the sweetness of the tomatoes and adds richness to the overall dish.
• Canned crushed tomatoes: Canned crushed tomatoes serve as the base for the tomato sauce. They provide a smooth and thick consistency, allowing the sauce to cling to the meatballs. I prefer to use crushed tomatoes which result in a smoother sauce than diced canned tomatoes.

Substitutions and variations

• Protein: You can substitute the turkey with ground chicken or a combination of ground beef, lamb, or pork.
• Spicy: For a spicy kick, increase the amount of red chili flakes.
• Gluten-free: Substitute panko with gluten-free panko.

Step-by-step instructions

Step 1: Prepare meatballs

If you glanced over the recipe and wondered, what makes these Tuscan meatballs with sun-dried tomato sauce so great? It's all about the method and the seasoning. First, season the meatballs with dried herbs, grated parmesan, grated onion, plenty of garlic, salt, and pepper. Each component has its purpose so make sure not to skip any of the ingredients.

For the meat, I used ground turkey but you can also use ground chicken, pork, lamb, veal, or beef. If you're using beef, I suggest using a combination of ground beef and pork to yield the juiciest meatballs. In my experience, using only ground beef tends to result in drier meatballs.

Soak the panko in milk, allowing breadcrumbs to moisten. You can also use regular breadcrumbs, or even better, homemade breadcrumbs.

Add the remaining ingredients for the meatballs to the panko mixture and mix just until combined. Shape the meat into 14 large portions and place them on a baking sheet. You can make them smaller but you will have to adjust the cooking time accordingly.

Now most recipes instruct you to sear the meatballs in a pan to get that caramelization. However, I almost always use the oven instead because it's easier, faster, and helps the meatballs keep their round shape. You can cook them on the stovetop as well, however, if you prefer.

Parcook the meatballs at 450 degrees F for 10 minutes to get them browned on the outside. Reduce the oven to 325 degrees F and set the meatballs aside.

Step 2: Cook sun-dried tomato sauce

While the meatballs are baking, make the sauce. Heat oil in an oven-safe large saute pan or Dutch oven and saute the garlic until aromatic. Then, add the remaining ingredients and bring them to a boil. Reduce the heat to low and continue to simmer for 15 minutes, allowing the flavors to meld.

Season the sauce with salt and pepper before adding it to the meatballs. You can also prepare the sauce the day before.

Step 3: Bake

Now add the meatballs to the sauce, cover the pan, and bake at 325 degrees F for 20 minutes. Slow-baking the meatballs will let them soak in the sauce and prevent them from drying out.

The results? The most tender meatballs ever.

Finish the Tuscan meatballs with fresh basil and, of course, more parmesan. Because extra parmesan never hurt anyone, right?

Now, get ready for the most amazing Tuscan meatballs. One bite and I think you'll be joining me in my happy dance. The juicy meatballs are so tender and full of flavor, while the rich and slightly tangy sauce perfectly complements the meat. This is comfort food at its best!

Make-ahead and storage

• Make-ahead: The meatballs can be prepared the day before and reheated the following day before serving.
• Store: Store in airtight containers in the fridge for up to 3 days.

Frequently asked questions

Serving suggestions

Here are some of my favorite dishes to pair with the meatballs:

Recipe