Guys. I did it. I made the best meatballs ever. Like seriously. My husband took one bite and said, “wow,” but I didn’t really take his word for it until I tried it myself. Let me tell you, these Tuscan meatballs with sun-dried tomatoes are the most tender and flavorful meatballs I have ever created. The sauce is a twist on traditional tomato sauce with sun-dried tomatoes, fresh herbs, and a splash of red wine and the meatballs are basic turkey meatballs. But, and this is a big but, the way they are cooked results in the fall apart, melt in your mouth meatballs. It’s just so good (did I not make that clear yet?).
**Helpful tips and common mistakes
If you glanced over the recipe and wondered, but what makes these Tuscan meatballs with sun-dried tomatoes so great? It’s all about the method. First, season the meatballs and bake them until crisp and browned on the side but not fully cooked inside. I used turkey but I imagine you can get the same results with pork or chicken. Beef, on the other hand, might not result in meatballs that are as tender especially if you use lean ground beef. I would suggest combining ground beef with ground pork to get better results.
While the meatballs are baking, make the sauce. Simmer all of the ingredients to cook out the alcohol and create one cohesive sauce. If you don’t have fresh herbs, substitute with 1 teaspoon dried for every 1 tablespoon. Season the sauce with salt and pepper before adding it to the meatballs to ensure that you have the best sauce possible. Now pour the sun-dried tomato sauce over the meatballs, cover the pan, and bake at a low temperature. Slow-baking the meatballs will let it soak in the sauce and prevent it from drying out. The results? The most tender meatballs ever.
If you want to have one less dish to wash, make the sauce in an oven-safe pan like a dutch oven, and add the meatballs directly to the pot.
Finish the Tuscan meatballs with fresh basil, oregano, and, of course, more cheese. Because you can’t forget the cheese. Now get ready for the most amazing texture. Good, right? I served these beauties with a delicious bacon and egg flatbread for the ultimate feast.
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