There’s something magical about a plate of homemade Italian meatballs swimming in rich, garlicky tomato sauce. This dish is pure comfort—tender, juicy meatballs infused with herbs and spices, simmered to perfection in a sauce that’s both tangy and slightly sweet. The aroma alone will have everyone gathering in the kitchen, eager for a taste. Whether you’re serving them over pasta, stuffing them into a crusty roll for a meatball sub, or simply enjoying them on their own, trust me, this one’s a game-changer.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Italian Meatballs in Tomato Sauce
Versatile: Whether it’s a cozy family dinner or a potluck with friends, these meatballs fit the occasion.
Budget-Friendly: Made with pantry staples, proving that simple ingredients can deliver gourmet flavors.
Quick and Easy: No complicated techniques—just mix, roll, and simmer.
Customizable: Adjust the seasoning, swap the meat, or add a spicy kick.
Crowd-Pleasing: Even picky eaters can’t resist these juicy, flavorful bites.
Ingredients in Italian Meatballs in Tomato Sauce
Here’s why these meatballs turn out so irresistible every time:
Ground Beef and Pork: A perfect blend for juicy, flavorful meatballs.
Breadcrumbs: Helps bind everything together while keeping the meatballs tender.
Parmesan Cheese: Adds a rich, savory depth to every bite.
Egg: The magic glue that holds the meatballs together.
Garlic and Onion: The flavor base that makes everything taste amazing.
Fresh Parsley: A pop of freshness to brighten up the flavors.
Crushed Tomatoes: The heart of the sauce, bringing in that rich, tangy goodness.
Olive Oil: Enhances the sauce with a smooth, slightly fruity taste.
Italian Seasoning: A blend of herbs that makes the sauce extra aromatic.
Instructions
Preheat Your Equipment: Heat a large pan over medium heat. This ensures even cooking and helps develop that golden crust on the meatballs.
Mix the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, onion, parsley, and seasoning. Mix until just combined—don’t overwork it, or the meatballs may become dense.
Shape the Meatballs: Roll the mixture into evenly sized meatballs. A cookie scoop can help keep them uniform.
Sear the Meatballs: Heat olive oil in the pan and brown the meatballs on all sides. This step locks in flavor and gives them a delicious crust.
Make the Sauce: In the same pan, sauté garlic, then add crushed tomatoes, Italian seasoning, and a pinch of salt and pepper. Let it simmer to develop deep, rich flavors.
Simmer to Perfection: Add the meatballs back into the sauce, cover, and let them simmer until cooked through. This step ensures they soak up all that incredible flavor.
Serve and Enjoy: Garnish with fresh basil and extra Parmesan. Serve over pasta, with crusty bread, or enjoy them as they are.
How to Serve Italian Meatballs in Tomato Sauce
Over Pasta: Classic and comforting—spaghetti and meatballs never disappoint.
With Crusty Bread: Perfect for soaking up every last drop of that delicious sauce.
On a Meatball Sub: Stuff them into a hoagie roll, top with melted cheese, and enjoy.
Alongside Roasted Veggies: A lighter option that still pairs beautifully.
As an Appetizer: Serve them on toothpicks with a drizzle of sauce for a party-friendly bite.
Additional Tips
Make Ahead: Prep the meatballs and sauce a day in advance for even deeper flavor.
Spice It Up: Add red pepper flakes for a bit of heat.
Dietary Adjustments: Swap breadcrumbs for almond flour to make it keto-friendly.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze raw or cooked meatballs for a quick, homemade meal anytime.
FAQ Section
Q1: Can I use only beef instead of beef and pork?
A1: Yes! The mix of meats adds richness, but all-beef meatballs will still be delicious.
Q2: Can I bake the meatballs instead of frying them?
A2: Absolutely! Bake at 400°F for about 15-20 minutes, then add them to the sauce.
Q3: How do I make this dish gluten-free?
A3: Swap regular breadcrumbs for gluten-free breadcrumbs or almond flour.
Q4: Can I use store-bought sauce?
A4: Yes, but homemade sauce gives you the best flavor and control over ingredients.
Q5: How do I keep the meatballs from falling apart?
A5: Make sure to use enough egg and breadcrumbs to bind everything together.
Q6: Can I make these meatballs in a slow cooker?
A6: Yes! Brown them first, then cook in the sauce on low for 4-6 hours.
Q7: Can I add cheese inside the meatballs?
A7: Absolutely! A cube of mozzarella in the center makes for a gooey surprise.
Q8: How do I reheat leftovers?
A8: Warm them gently in the sauce on the stovetop or microwave in short bursts.
Q9: Can I add wine to the sauce?
A9: Yes! A splash of red wine deepens the flavor beautifully.
Q10: What’s the best way to serve these at a party?
A10: Serve them in a slow cooker on warm, with small skewers or toothpicks for easy grabbing.
Final Thoughts
There you have it—an easy, flavor-packed recipe for Italian meatballs in tomato sauce that’s sure to become a staple in your kitchen. Whether you’re cooking for a crowd or just craving a comforting homemade meal, this dish delivers every time. So go ahead, roll up those sleeves, and make some magic happen in the kitchen!
Print
Italian Meatballs in Tomato Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This quick and easy Italian meatball recipe delivers juicy, flavorful beef meatballs simmered in a rich tomato sauce. Perfect for a weeknight dinner, these homemade meatballs pair beautifully with spaghetti or your favorite pasta. Whether you’re looking for recipes for dinner, simple high-protein meals, or quick comfort food, this dish is a must-try!
Ingredients
For the Meatballs:
-
1 lb lean ground beef
-
1/2 cup panko breadcrumbs
-
1/4 cup yellow onion, grated
-
2 tbsp fresh basil, chopped
-
1 1/2 tsp dried oregano
-
1 tsp kosher salt
For the Tomato Sauce & Pasta:
-
4 tbsp extra virgin olive oil
-
1/2 small yellow onion, finely diced
-
4 garlic cloves, thinly sliced
-
1 tbsp tomato paste
-
3 cups passata tomato purée
-
1 tsp dried oregano
-
1 tsp kosher salt
-
12 oz spaghetti
Instructions
1. Prepare the Meatballs:
-
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
In a large bowl, mix together the ground beef, panko breadcrumbs, grated onion, basil, oregano, and salt.
-
Gently shape into 8 evenly-sized meatballs, using oiled hands. Avoid overmixing to keep them tender.
-
Place on the baking sheet and bake for 10-12 minutes. The meatballs will finish cooking in the sauce.
2. Make the Tomato Sauce:
-
Heat olive oil in a large pot over medium-low heat.
-
Sauté the diced onion for 3-5 minutes, until soft and translucent.
-
Add garlic, tomato paste, oregano, and salt, cooking for another 2-3 minutes until fragrant.
-
Pour in the passata and bring to a gentle simmer.
3. Simmer the Meatballs:
-
Transfer the partially baked meatballs into the sauce.
-
Cover and let them simmer over medium-low heat for 10-15 minutes, until cooked through.
4. Cook the Pasta & Serve:
-
While the meatballs cook, bring a large pot of salted water to a boil.
-
Cook the spaghetti al dente according to the package instructions, then drain.
-
Toss the pasta with a few spoonfuls of sauce, then serve topped with meatballs and fresh basil.
Notes
-
Add grated Parmesan or Pecorino Romano for extra flavor.
-
Substitute ground turkey or pork for a different take on the recipe.
-
Leftovers store well for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32
- Cholesterol: 65mg