1 rating

Beef Meatballs With Roasted Garlic Tomato Sauce

These grass-fed meatballs not only taste delicious, but they’re also great for the environment. Do your part and make a smart beef choice while enjoying these meatballs.

"The key to these meatballs is their simplicity. Use only the highest quality ingredients to let their flavors shine." - Picnic LA Executive Chef Alex Resnick


  • 2 Pounds grass-fed ground beef (80 percent lean, 20 percent fat)
  • 1 Cup grated Parmigiano-Reggiano cheese
  • 1/4 Cup panko bread crumbs
  • 1/4 Cup milk
  • 1/2 Cup minced white onion
  • 3 whole eggs
  • 2 Tablespoons cloves whole plus 2 tbsp. minced garlic
  • 1/2 Tablespoon dried oregano
  • 2 Tablespoons chopped parsley
  • 28 Ounces canned San Marzano tomatoes
  • 1/2 Cup extra virgin olive oil
  • 1/2 Cup sweet basil
  • Kosher salt and black pepper, to taste


How to make the meatballs:

Preheat oven to 425 degrees F.

Combine the panko bread crumbs and milk in a bowl and soak for 30 minutes. Sauté the minced onions and garlic until translucent in a small sauté pan. Strain the bread crumbs and mix with the onions, garlic, beef, eggs, Parmigiano-Reggiano cheese, oregano, and parsley. Add generous amounts of kosher salt and black pepper to season. Mix the ingredients well and shape into 3 oz. balls. Place the meatballs onto a parchment paper lined baking tray. Bake in the oven for 20-25 minutes until browned, then lower the oven to 350 degrees F and bake for another 15-20 minutes. Allow the meatballs to cool.

How to make the sauce:

Preheat oven to 425 degrees F.

Place the garlic in an oven proof baking vessel and add ¼ cup olive oil. Cover tightly and roast for 30-45 minutes, until the garlic is very tender. Remove the garlic from the oil and purée it in a food processor until it is very smooth.

Pour the tomatoes into another baking vessel and crush them until they are thoroughly broken up. Add the puréed garlic, olive oil, and remaining olive oil and mix well. Add a few pinches of kosher salt and black pepper.

Place the sauce in the oven and lower the temperature to 350 degrees F. Cook for 30 minutes.

Add the meatballs and cook for another 15 minutes.

Serve the meatballs immediately in the sauce. Garnish with a generous amount of sweet basil right over the top.

Nutritional Facts
Calories Per Serving915
Total Fat70g100%
Vitamin A233µg26%
Vitamin B125µg85%
Vitamin B61mg57%
Vitamin C33mg55%
Vitamin D1µgN/A
Vitamin E7mg33%
Vitamin K87µg100%
Folate (food)78µgN/A
Folate equivalent (total)78µg19%
Niacin (B3)12mg62%
Riboflavin (B2)0.7mg41.4%
Thiamin (B1)0.2mg15.7%