Italian-American Meatballs in Sauce
Tender, juicy meatballs simmered in a rich, savory tomato sauce. This classic comfort food is perfect over a big plate of spaghetti or stuffed into a hero sandwich for a hearty meal.
For 4 servings
5 steps. 65 minutes total.
- 1
Step 1
- a.Prepare the Meatball Mixture
- b.In a small bowl, combine the breadcrumbs and milk. Let this mixture, called a 'panade', sit for 5-10 minutes to fully hydrate.
- c.In a large mixing bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, half of the minced garlic (about 3 cloves), chopped parsley, 1 tsp of salt, and 0.5 tsp of black pepper.
- d.Using your hands, gently mix the ingredients until they are just combined. Overmixing can result in tough meatballs, so be careful not to compact the meat.
- 2
Step 2
- a.Form and Brown the Meatballs
- b.Lightly wet your hands to prevent sticking and roll the mixture into approximately 16 meatballs, each about 1.5 inches in diameter.
- c.Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in batches to avoid overcrowding the pot, carefully place the meatballs in the hot oil. Brown them on all sides, which should take about 5-7 minutes per batch. They do not need to be cooked through at this stage.
- e.Use a slotted spoon to transfer the browned meatballs to a plate and set aside.
- 3
Step 3
- a.Build the Tomato Sauce
- b.Reduce the heat to medium. If needed, add the remaining 2 tbsp of olive oil to the pot.
- c.Add the finely chopped onion and sauté for 5-6 minutes until softened and translucent, scraping up any flavorful browned bits (fond) from the bottom of the pot.
- d.Add the remaining minced garlic and cook for another minute until fragrant, being careful not to burn it.
- e.Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly, which deepens the flavor.
- f.Pour in the can of crushed tomatoes. Add the dried oregano, optional red pepper flakes, sugar, the remaining 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together until well combined.
- 4
Step 4
- a.Simmer the Meatballs
- b.Bring the sauce to a gentle simmer. Carefully return the browned meatballs to the pot, nestling them into the sauce so they are mostly submerged.
- c.Reduce the heat to low, cover the pot, and let it simmer for a minimum of 45 minutes. For the most tender meatballs and deepest flavor, simmer for up to 1.5 hours.
- d.Stir gently every 15-20 minutes to prevent the sauce from sticking to the bottom of the pot.
- 5
Step 5
- a.Finish and Serve
- b.Once simmering is complete, turn off the heat and stir in the torn fresh basil leaves.
- c.Taste the sauce and adjust the seasoning with more salt or pepper if necessary.
- d.Serve the meatballs and sauce hot over spaghetti, in a sub roll for a meatball hero, or alongside crusty bread for dipping. Garnish with extra grated Parmesan cheese.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meatballs, do not overmix the meat. Combine ingredients gently with your hands until they just come together.
- 2Using a combination of ground beef and pork provides the best flavor and texture. The pork adds essential moisture and richness.
- 3For a more traditional and tender texture, use 1.5 cups of torn, day-old Italian bread (crusts removed) soaked in the milk instead of breadcrumbs.
- 4Browning the meatballs before simmering creates a flavorful crust (the Maillard reaction) that adds incredible depth to both the meatballs and the sauce.
- 5For a richer sauce, deglaze the pan with a splash of dry red wine (like Chianti or Merlot) after cooking the onions and garlic. Let it reduce by half before adding the tomatoes.
- 6Make the sauce a day ahead! The flavors will meld and deepen overnight, resulting in an even more delicious final dish.
Adapt it for your goals.
Spicy 'Arrabbiata' Style
Increase the red pepper flakes to 1 teaspoon or add 1-2 tablespoons of Calabrian chili paste to the sauce for a significant kick of heat.
Cheesy Stuffed MeatballsCheesy Stuffed Meatballs
Press a small cube of low-moisture mozzarella or provolone cheese into the center of each meatball before rolling it into a sphere for a gooey, melted cheese surprise.
Lighter Poultry VersionLighter Poultry Version
Substitute the ground beef and pork with a combination of ground chicken and ground turkey. Add an extra tablespoon of olive oil to the meat mixture to ensure they stay moist.
Vegetarian MeatballsVegetarian Meatballs
Use a high-quality plant-based ground meat substitute and a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Ensure the plant-based ground has enough fat content to stay tender.
Why this is on our healthy list.
Excellent Source of Protein
The combination of beef and pork provides high-quality complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Lycopene
The tomato-based sauce is packed with lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of heart disease and certain types of cancer.
Provides Heme Iron
Red meat is one of the best sources of heme iron, a form of iron that is more easily absorbed by the body than the non-heme iron found in plants. Iron is crucial for creating red blood cells and preventing anemia.
Frequently asked questions
A serving of 4 meatballs with sauce contains approximately 650-750 calories, not including pasta or bread. The exact number can vary based on the fat content of the meat and the amount of oil used.