These Italian meatballs, simmered in a rich, savory tomato sauce, are tender, flavorful, and packed with authentic Italian seasoning. Made from a simple combination of fresh ingredients, they are perfect to serve with pasta, on a sub roll, or as a hearty appetizer. Whether you’re preparing them for a weeknight family dinner or hosting guests, these meatballs will quickly become a favorite.
Why You’ll Love This Recipe
- Juicy, tender meatballs – Each meatball is seasoned perfectly and cooked to perfection, ensuring every bite is delicious.
- Rich, homemade tomato sauce – Simmered with garlic, herbs, and olive oil, this sauce adds depth and flavor to the dish.
- Quick and easy – Simple, straightforward steps with ingredients you likely already have on hand.
- Versatile serving options – Perfect over pasta, in sandwiches, or enjoyed as an appetizer.
- Freezer-friendly – A great meal prep recipe that can be made in advance for busy days.
- Customizable – Adjust the spice level or add extra herbs for a unique twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground beef (or a mix of ground beef and another type of meat)
- Breadcrumbs
- Grated Parmesan cheese
- Eggs
- Garlic, minced
- Fresh parsley, chopped
- Milk
- Salt and pepper
- Olive oil (for frying)
For the Tomato Sauce:
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Canned crushed tomatoes
- Tomato paste
- Dried oregano
- Dried basil
- Red pepper flakes (optional, for heat)
- Salt and pepper
- Fresh basil (for garnish)
Directions
Prepare the Meatballs:
- Combine ingredients: In a large bowl, combine the ground beef (or your chosen blend of meats), breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, milk, salt, and pepper. Mix until the ingredients are fully incorporated.
- Form meatballs: Using your hands, roll the mixture into small meatballs about 1.5 inches in diameter. Set them aside on a tray or plate.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are browned on all sides (about 5-7 minutes). Once browned, remove the meatballs and set them aside.
Make the Tomato Sauce:
- Sauté the aromatics: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Simmer the sauce: Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and red pepper flakes (if you like a bit of heat). Stir the mixture well and let it simmer for 10 minutes, allowing the flavors to meld together.
- Return the meatballs: Gently add the browned meatballs into the simmering sauce. Cover the skillet and let the meatballs simmer in the sauce for about 20-30 minutes, stirring occasionally, until they are cooked through and tender.
Serve:
- Garnish and serve: Once the meatballs are fully cooked, garnish with fresh basil and extra grated Parmesan cheese. Serve hot with your favorite pasta, a toasted sub roll for a meatball sandwich, or as an appetizer with crusty bread.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Spicy Meatballs: For a spicy kick, add red pepper flakes directly into the meatball mixture.
- Cheese-Stuffed Meatballs: For a cheesy surprise, place a small cube of mozzarella in the center of each meatball before cooking.
- Lean Meatballs: Use ground turkey or chicken for a leaner alternative to beef.
- Herb-Loaded: Enhance the flavor of the meatballs by adding fresh basil, thyme, or rosemary.
- Low-Carb Option: Swap breadcrumbs with almond flour for a keto-friendly version of this dish.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the meatballs and sauce separately or together for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the microwave.
- Reheating: Reheat the leftovers in a skillet over low heat, stirring occasionally, or microwave them in 30-second intervals until warmed through.
Italian Meatballs in Tomato Sauce
Ingredients
- 1 lb ground beef ground beef
- 1/2 cup breadcrumbs breadcrumbs
- 1/4 cup Parmesan cheese Parmesan cheese, grated
- 2 large eggs
- 2 cloves garlic garlic, minced
- 1/4 cup fresh parsley fresh parsley, chopped
- 1/4 cup milk milk
- 1/2 teaspoon salt salt
- 1/2 teaspoon pepper black pepper
- 2 tablespoons olive oil olive oil (for frying)
- 2 tablespoons olive oil olive oil
- 1 onion onion, finely chopped
- 3 cloves garlic garlic, minced
- 1 can crushed tomatoes canned crushed tomatoes
- 1 tablespoon tomato paste tomato paste
- 1 teaspoon dried oregano dried oregano
- 1 teaspoon dried basil dried basil
- 1/4 teaspoon red pepper flakes red pepper flakes (optional) for heat
- 1/2 teaspoon salt salt
- 1/2 teaspoon pepper pepper
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, milk, salt, and pepper. Mix well until fully incorporated.
- Shape the mixture into meatballs about 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally until browned on all sides (5-7 minutes). Remove and set aside.
- In the same skillet, heat more olive oil and sauté the chopped onion until soft, about 3-4 minutes. Add garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Add the browned meatballs into the sauce, cover, and simmer for 20-30 minutes, until fully cooked and tender.
- Garnish with fresh basil and additional Parmesan cheese before serving.
Nutrition
FAQs
Can I bake the meatballs instead of frying?
Yes! If you’d prefer a healthier option, bake the meatballs at 400°F (200°C) for 20-25 minutes, flipping halfway through to ensure they are golden and fully cooked.
What is the best meat blend for Italian meatballs?
A blend of ground beef and another type of meat, like ground veal or chicken, can add flavor and tenderness. Traditionally, a mixture of beef and veal offers the best result.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. However, simmer them longer to break them down into a sauce-like consistency and deepen the flavors.
How do I keep my meatballs from falling apart?
Ensure you’re using enough breadcrumbs and eggs to act as binders. Avoid over-mixing the meat mixture, as this can result in dense meatballs.
Can I make this recipe gluten-free?
Absolutely! Just substitute the breadcrumbs with gluten-free alternatives, like gluten-free breadcrumbs or almond flour.
What pasta pairs best with these meatballs?
Spaghetti, fettuccine, and rigatoni are great options. You can also use zucchini noodles for a low-carb alternative.
Can I cook the meatballs directly in the sauce without frying?
Yes, though frying adds extra flavor and helps the meatballs retain their shape. You can simmer raw meatballs directly in the sauce for a softer texture.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much during simmering, simply add a splash of water or broth to adjust the consistency.
What else can I serve with these meatballs?
Besides pasta, these meatballs are delicious with mashed potatoes, polenta, or as a sandwich filling in a hoagie roll.
Can I use Parmesan alternatives?
Yes! Nutritional yeast is a great dairy-free substitute, or you can skip the cheese altogether for a different flavor profile.
Conclusion
These Italian meatballs in tomato sauce are the epitome of comfort food. The tender, juicy meatballs combined with the rich, garlicky tomato sauce are sure to satisfy any craving. Whether you’re serving them with pasta for a classic meal, on a sub roll for a sandwich, or as an appetizer, this dish is a winner every time. It’s easy to prepare, flavorful, and guaranteed to please your family or guests. Make a double batch for meal prep or freeze for later—it’s always better when enjoyed again!
Title: Classic Italian Meatballs Recipe