Italian Meatballs Tomato Sauce

Italian Meatballs in Tomato Sauce bring all the classic comfort of Italian home cooking right to your table These tender meatballs simmer in a garlicky herbed tomato sauce that clings perfectly over a heap of spaghetti or a slice of toasted bread I always turn to this recipe when friends come over for dinner because it is simple yet somehow always tastes like a special occasion

One of the first dishes I ever cooked for my partner and it quickly became a weekend tradition We love sitting down with a big pot in the middle of the table and sharing stories over dinner

Ingredients

• Ground beef or a combination with pork: gives the meatballs extra flavor and tenderness Look for fresh ground meat with good marbling
• Breadcrumbs: create a light texture and help hold the meatballs together Use fresh or high quality dried breadcrumbs
• Milk: softens the breadcrumbs and ensures tender meatballs Choose whole milk for richness
• Large egg: acts as a binder to hold the mixture together Farm fresh eggs taste best
• Grated Parmesan cheese: adds umami depth and a salty finish Always use freshly grated cheese for the best flavor
• Garlic: infuses both the meatballs and sauce with classic Italian aroma Use firm bulbs with tight skins
• Dried oregano and dried basil: bring classic Italian herby notes Choose high quality spices for the fullest flavor
• Red pepper flakes: are optional but a pinch gives just the right gentle heat
• Salt and black pepper: for perfectly seasoned meatballs and sauce Use kosher salt and freshly ground black pepper if possible
• Olive oil: is the base for frying and sautéing Extra virgin is best for a fruity rich finish
• Onion: becomes sweet and mellow when cooked slowly in the sauce Look for onions with dry papery skins
• Crushed tomatoes: form the sauce base Choose a good brand with no extra sugar or additives for real tomato flavor
• Sugar: is optional and balances the acidity if your tomatoes are tart Taste your sauce before adding
• Fresh basil leaves: bring a vibrant finish when garnishing Just tear them by hand for a rustic look

Step-by-Step Instructions

Prepare the meatball mixture:

Soak breadcrumbs in milk in a small bowl for five minutes This step keeps every bite nice and juicy

Mix and shape the meatballs:

In a large mixing bowl gently combine ground beef soaked breadcrumbs egg Parmesan garlic oregano basil red pepper flakes salt and pepper Use clean hands to mix for the most even texture Then roll tablespoon sized portions between your palms to form small balls about one to one and a half inches in diameter

Brown the meatballs:

Heat olive oil in a wide skillet over medium heat Arrange the meatballs in a single layer and cook turning gently until all sides are evenly browned and a golden crust forms This takes about five to seven minutes Remove the browned meatballs from the pan and set them aside on a plate

Sauté the aromatics for sauce:

Add olive oil to the same skillet followed by finely chopped onion Sauté on medium low until onions are translucent and soft stirring to prevent burning about three to four minutes Add minced garlic and continue cooking for one minute just until fragrant

Build the tomato sauce:

Pour in crushed tomatoes add dried oregano dried basil sugar if using salt and black pepper Stir to combine Bring to a gentle simmer and let the flavors meld for about ten minutes uncovered

Simmer meatballs in sauce:

Nestle the browned meatballs into the simmering sauce and spoon some sauce over the tops Lower the heat cover and cook for another twenty to twenty five minutes stirring now and then so nothing sticks The meatballs will finish cooking and absorb all those delicious flavors

Serve and garnish:

Take the skillet off the heat Sprinkle with more Parmesan and torn fresh basil leaves Serve the meatballs hot over cooked pasta with extra sauce on top or pile them into a warm roll for a cozy sandwich

Pin

My absolute favorite ingredient here is Parmesan cheese It melts right into the meatballs giving them that distinctive richness I still remember my dad sneaking a taste straight from the pan while they simmered in the sauce and declaring them even better than the ones from his childhood in Naples

Storage Tips

Keep leftovers chilled in an airtight container in the refrigerator for up to four days For longer storage freeze meatballs and sauce in a freezer safe bag or container Label with date and use within three months When reheating gently simmer on the stovetop or microwave until piping hot

Ingredient Substitutions

Feel free to swap ground beef for turkey or chicken for a leaner option For added greens mix in a handful of chopped fresh parsley or spinach with the meatball mixture If you do not have crushed tomatoes use whole peeled canned tomatoes break them up with your hand before adding to the pan

Serving Suggestions

These meatballs are lovely over any pasta such as spaghetti penne or even zucchini noodles For a fun appetizer serve on toothpicks with extra sauce on the side They make a comforting sandwich when tucked into a toasted hoagie roll with mozzarella melted on top

Italian American Tradition

Italian meatballs are actually served differently in Italy than here In Italy they are often called polpette and served as a main dish without pasta In the US pairing with pasta and plenty of tomato sauce turned into a Sunday supper tradition for many immigrant families This recipe bridges both worlds for that ultimate comfort food experience

Recipe FAQs

→ How do I make meatballs extra tender?

Soaking breadcrumbs in milk before mixing helps ensure a moist, delicate texture in the final meatballs.

→ Can I use a beef and pork blend?

Yes, combining beef and pork adds flavor and tenderness. Turkey or chicken also work for a lighter option.

→ How can I prevent meatballs from falling apart?

Handle the mixture gently and avoid overmixing. The egg and breadcrumbs act as effective binders.

→ What’s the best pasta pairing?

Spaghetti, linguine, or even penne make excellent pairings, but crusty bread or mashed potatoes also work well.

→ How long do leftovers keep?

Store leftovers in the fridge for up to 4 days or freeze portions for up to 3 months for future meals.