Here’s a classic, no-fuss recipe for meatballs in tomato sauce, just like Nonna might make.
🍝 Meatballs in Tomato Sauce
🕒 Prep: 20 min | Cook: 40–60 min
🍽️ Serves: 4–6
🔥 Stovetop or oven finish
🧂 For the Meatballs:
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1 lb (450g) ground beef (or a mix of beef & pork)
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½ cup breadcrumbs
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¼ cup grated Parmesan
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2 cloves garlic, minced
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2 tbsp chopped parsley or Italian herbs
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1 egg
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¼ cup milk
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1 tsp salt
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½ tsp black pepper
Optional: pinch of red pepper flakes or fennel seeds
🍅 For the Tomato Sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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3–4 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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1 tsp dried oregano
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½ tsp sugar (balances acidity)
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Salt & pepper, to taste
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Fresh basil (optional, for garnish)
👨🍳 Instructions
1. Make the Meatballs
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In a large bowl, combine all meatball ingredients. Mix gently — don’t overwork!
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Roll into balls (about 1 to 1½ inch diameter). You’ll get 16–20 meatballs.
2. Brown the Meatballs (optional but recommended)
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Heat a bit of oil in a large skillet over medium heat.
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Brown the meatballs in batches, turning to color all sides (about 5–7 minutes total).
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Set aside on a plate.
You can also skip browning and simmer them raw in the sauce, but browning adds great flavor.
3. Make the Sauce
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In the same pan, sauté onion in olive oil until soft (about 3–5 min).
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Add garlic and cook another 30 seconds.
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Pour in crushed tomatoes, oregano, sugar, salt & pepper.
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Bring to a simmer.
4. Simmer Meatballs in Sauce
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Gently place meatballs into the sauce.
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Cover and simmer on low for 30–40 minutes, stirring occasionally.
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Sauce will thicken, and meatballs will soak up flavor.
🍽️ Serving Suggestions
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Over spaghetti, polenta, or zoodles
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In meatball subs with mozzarella
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With garlic bread and a simple salad
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On their own with extra Parmesan & fresh basil
🧊 Storage & Make-Ahead
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Fridge: Up to 4 days
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Freezer: Freeze meatballs in sauce for up to 3 months
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Reheat gently on stove or microwave
🔁 Variations
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Use ground turkey or chicken for a lighter version
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Add chopped spinach or ricotta to the meat mixture
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Spice it up with crushed red pepper or Calabrian chili paste
Want a cheesy baked version, Swedish-style, or slow cooker adaptation next?
