Italian Meatballs with Dark Balsamic Red Sauce

Prep Time: 15 minutes | Cook Time: 60 minutes | Servings: 6 | Author: Olivelle (styled by Chivilla Bay)

Rich, cozy, and downright crave-worthy—these Italian meatballs are tender, juicy, and simmered in a bold red sauce kissed with Dark Balsamic Vinegar of Modena. That balsamic adds a subtle sweetness and depth that takes this classic comfort dish from “good” to why did I not make a double batch? Perfect for Sunday supper, pasta night, or anytime you need a little Italian therapy.

Ingredients

For the Meatballs:

• 1 lb ground beef

• 1 lb ground pork

• 1/3 cup yellow onion, grated

• 2 tbsp Dark Balsamic Vinegar of Modena

• 1 tbsp Miscuglio Italian Dried Herb Blend

• 1 tsp Black Garlic Infused Sea Salt

• 1/3 cup panko breadcrumbs

• 1 large egg

• 1/3 cup grated Parmesan cheese

• 2 tbsp Garlic & Herb Infused Olive Oil

For the Red Sauce:

• 1 tbsp Garlic & Herb Infused Olive Oil

• 2 large cloves garlic, minced

• 1/4 cup tomato paste

• 1 tsp Black Garlic Infused Sea Salt

• 28 oz canned tomato sauce

• 1/4 cup water

• 3 tbsp Miscuglio Italian Dried Herb Blend

• 1/4 cup Dark Balsamic Vinegar of Modena

• Fresh parsley and grated Parmesan cheese, for finishing

Directions

1. Preheat oven to 375°F.

2. Make the meatballs:
   In a large bowl, gently combine all meatball ingredients except the Garlic & Herb Infused Olive Oil. Be careful not to overmix—this keeps the meatballs tender.

3. Form meatballs:
   Scoop about 2 tablespoons of the mixture and roll into balls. Set aside until all meatballs are formed.

4. Brown the meatballs:
   Heat a Dutch oven or oven-safe sauté pan over medium heat. Add the 2 tablespoons Garlic & Herb Infused Olive Oil. Once hot, add meatballs in batches if needed.
   Cook 2–3 minutes per side until nicely browned. Remove meatballs and set aside.

5. Build the sauce:
   Carefully drain excess oil from the pan, leaving any flavorful browned bits. Add 1 tablespoon Garlic & Herb Infused Olive Oil, minced garlic, tomato paste, and Black Garlic Infused Sea Salt. Cook 1–2 minutes until fragrant.

6. Simmer:
   Stir in tomato sauce, water, Miscuglio Italian Dried Herb Blend, and Dark Balsamic Vinegar of Modena. Bring to a gentle simmer.

7. Bake:
   Nestle meatballs back into the sauce. Cover and transfer pan to the oven. Bake for 30 minutes.

8. Serve:
   Spoon meatballs and sauce onto plates. Finish with fresh parsley and plenty of grated Parmesan. Serve over pasta, polenta, or with crusty bread for dipping.

Chivilla Bay Tips & Tricks

• Extra tender meatballs: Grating the onion adds moisture—don’t skip it.

• Make it ahead: These meatballs taste even better the next day. Perfect for meal prep or entertaining.

• Freezer-friendly: Freeze cooked meatballs in the sauce for easy weeknight dinners.

• Spice it up: Add a pinch of red pepper flakes if you like a little heat.