Rich, complex red sauce in minutes? Believe it. This bold skillet sauce comes from A Couple Cooks, the husband-and-wife duo known for turning simple, whole-food ingredients into effortlessly elegant meals. Their philosophy? Good food should be nourishing, approachable, and—most importantly—delicious. The secret to this recipe’s deep, slow-simmered flavor without the wait? High-quality organic canned fire-roasted tomatoes. Roasted over an open flame, they add a natural sweetness and smoky undertone, elevating your sauce in seconds. Serve generously over pasta (because more sauce is always better) or alongside their Lemon Pepper Broccolini and Heart-Melting Garlicky Greens for an effortless yet elevated dinner.

These meatballs work with plant-based meat crumbles, too. Look for any plant-based ground beef or sausage (and dairy-free Parmesan if desired).

Recipe

SERVES 4

Marinara Sauce

2 Tbsp olive oil

One 14½ oz [415 g] can crushed fire-roasted tomatoes (see Tips)

2 handfuls fresh basil, roughly torn, plus more for garnishing

¼ tsp dried thyme

¼ tsp dried rosemary

½ tsp kosher salt

1 pinch red pepper flakes

Meatballs

½ cup [40 g] panko

½ cup [15 g] grated Parmesan cheese, plus more for garnishing

2 garlic cloves, grated

2 tsp dried oregano

1 tsp kosher salt

Freshly ground black pepper 1 lb [455 g] ground beef or plant-based ground beef

Instructions

l Preheat the oven to 450°F [230°C].

To make the marinara sauce, in a large ovenproof skillet (see Tips) over medium heat, stir together the olive oil, crushed tomatoes, basil, thyme, rosemary, kosher salt, and red pepper flakes. Bring to a simmer, then remove from the heat.

To make the meatballs, in a large bowl, mix the panko, Parmesan cheese, garlic, oregano, kosher salt, and black pepper. Add the meat and gently mix with your hands until it is well incorporated. Gently form 14 to 16 balls, about 1½ in [4 cm] wide. Arrange the meatballs in the sauce in the skillet.

Bake until the meatballs are browned and fully cooked inside, 13 to 16 minutes. Remove from the heat when the internal temperature reaches 155°F [68°C] (the meatballs will continue cooking in the pan to 160°F [70°C]).

Using oven mitts, carefully remove the pan from the oven and stir the sauce to coat the meatballs. Garnish with additional Parmesan cheese and basil and serve.

Tips

If you’re planning to serve this as a sauce to cover pasta, double the marinara sauce ingredients.

Avoid using a cast-iron skillet for this recipe. The acid in the tomatoes can make it impart a metallic aftertaste to the dish.

Can’t find fire-roasted tomatoes? Use the best-quality canned crushed tomatoes you can find, add 1 pinch of sugar, and simmer for 15 minutes before adding the meatballs.

Repurpose leftovers as a meatball sandwich! Place crusty sub or hoagie rolls on a baking sheet, brush with olive oil, and season with kosher salt. Broil for 1 minute, then add the meatballs (reheated) and a sprinkle of shredded mozzarella cheese. Broil until the cheese melts, 1 to 2 minutes. Top with chopped Italian parsley or basil.

Wine Pairing

Go bold with a California zinfandel. This red wine, known for its fruitiness and spicy undertones, enhances the richness of the meatballs and the sweet, smoky flavor of the sauce.

Cooking Together

One of you can make the marinara while the other forms the meatballs. Toss them together and get a side ready while they bake.

For vegetarian Use plant-based meat crumbles.

For vegan Use plant-based meat crumbles and dairy-free Parmesan.

For Gluten-Free Use gluten-free panko.

Storage

Meatballs will keep, refrigerated, for up to 3 days.

Diet: Vegetarian option, vegan option, gluten-free option