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Baked Meatballs with Spicy Tomato Sauce
A go-to pantry flavor solution does double duty when we add it to both meatballs and sauce. Depending on your mood and what you have on hand, give the dish a Mexican flair with smoky-spicy chipotle chilies in adobo, or use the spice paste harissa for a taste of North Africa. We roast cherry tomatoes until they burst—their juices mingle with the seasonings to form a luscious sauce. Then we nestle in the meatballs and roast everything in the same pan. Serve with crusty bread for dipping in the sauce. Refrigerate the meatballs before cooking; this firms them up so they’ll hold their shape as they roast.
4
Servings
1 hour
20 minutes active
Ingredients
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2
pints cherry OR grape tomatoes
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6
medium garlic cloves, 4 cloves smashed and peeled, 2 cloves finely grated, reserved separately
Directions
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01Heat the oven to 425°F with a rack in the middle position. In a 9-by-13-inch baking dish, toss together the tomatoes, smashed garlic, oil, chipotle chilies OR 1 tablespoon harissa, ¼ teaspoon each salt and pepper and ¼ cup water. Bake, uncovered, until the tomatoes have broken down, 30 to 35 minutes; stir once about halfway through.
Reviews
November 22, 2025
Yum
I made this recipe several times with harissa. Added a little feta before serving. I was blown away by the flavors with such simple ingredients. As always Milk Street knocks it out of the park.
January 31, 2024
Cheese?
The photograph appears to have some type of white cheese sprinkled on top but I don't see it listed in the ingredients.
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