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Italian Meatballs in Tomato Sauce are a classic recipe that everyone should know how to make homemade! They're easy and a great recipe to have in your recipe box because they're tender and delicious.
Looking for more Sunday Meals? Try our Bison Ragu or Not-So-Secret Bolognese.
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- Italian Sundays
- Ingredient Notes and Substitutions
- Step-by-Step Directions
- Pro-Tips
- FAQs
- More Classic Italian American Recipes
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Italian Sundays
Italian meatballs in tomato sauce are a great way to start learning to braise meat. Meatballs were the first thing I ever learned to braise and I didn't even know what the word braise was. I can't imagine eating pasta with Sunday sauce without meatballs.
If I'm going to load up on some carbs on Sunday, I have to at least have some meatballs with them. These meatballs are great because you can par-cook them and freeze them. You can bake them instead of frying them if you are trying to be a little healthier. You can even eat them on their own without any pasta!
I remember when my mom was making meatballs, she would always pull her hands out of the meat and complain that her hands were freezing. It would literally look like she had a brain freeze but in her hands. Then she would call one of us over to pour a little more milk in, add some breadcrumbs, or pull up her sleeves.
Ingredient Notes and Substitutions
Ground Beef. I like to use at the most 80-85% lean meat when I'm making meatballs. Any more than that and the meatballs can be dry and tough. You need some fat in meatballs to make them tender. Some people use a combination of pork and ground beef. You can do this too. Pork has extra fat and this can be delicious.
Parmesan. You can substitute pecorino romano for parmesan if necessary.
Step-by-Step Directions
This recipe is two-fold. The first part of cooking will be done in frying oil but to finish the meatballs the right way, you will need to cook them in a sauce. Check out our Sunday Sauce recipe if you're looking for a recipe to make a homemade sauce. Otherwise, grab your favorite jar of tomato sauce.
Step 1: Bring your sauce to a simmer. If you're using our recipe, prepare that first. Otherwise, bring your favorite jarred sauce to a simmer. I suggest Rao's.
Step 2: Combine all of the ingredients in a large bowl. Mix thoroughly until completely combined. If the mixture feels really wet, add extra breadcrumbs until it is a little tackier. It shouldn't feel like it's covered in egg at the end of the process.
Step 3: Roll out meatballs about a ¼ cup large. This should provide 10 meatballs of the size I prefer.
Pro-Tips
- I prefer to use a cast iron pan to fry meatballs but you can also use a stainless steel pan. It is best not to use a non-stick pan but if that's all that you have, it will work. The cast-iron pan retains heat really well, so all of the meatballs cook evenly.
- I used a ¼ cup of oil but depending on the size of your pan this can differ. You want the oil to be about half a fingernail deep in the pan.
- Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.
Step 4: Fill the pan with canola oil about a half fingernail deep. Raise the heat to medium-high heat. Once hot, place your meatballs into the pan. Do this in two batches and do not crowd the pan. Fry the meatballs for 1 minute on each side until browned. Remember, you're not cooking the meatballs through so after 3-4 turns, pull the meatballs off and place them on a paper towel-lined plate.
Step 5: Transfer the meatballs to the sauce and allow them to simmer for at least 1 hour. I usually allow them to simmer for up to 3 hours to really suck in all the flavor.
Braising takes time and patience. The best and softest meatballs will be cooked for a couple of hours. Once the meatballs are finished, transfer them to a bowl and serve.
FAQs
Can I Bake Meatballs?
You absolutely can bake them. The only difference is you won't get that slight golden color and texture from pan frying, but you will get a healthier meatball with less fat. Bake the meatballs in the oven at 350° for 15-20 minutes.
Can I Freeze Italian Meatballs?
YES! I do this every time I make meatballs. You can freeze the meatballs after you fry them, but before you cook them in the sauce. Let them cool and then store them in a ziploc bag. The meatballs will stay fresh in the freezer for up to 6 months.
How can I serve meatballs?
Meatballs are a versatile food group. Yes, I consider them a food group. Make a meatball sub with melted mozzarella. Serve them with pasta and tomato sauce. Make them a little smaller and serve them as an appetizer on toothpicks. The opportunities for these meatballs are endless. I always like fresh parmesan and parsley on mine.
If you try our meatballs, leave a comment or review below and let us know what you liked about them! It goes such a long way when you leave a review! Follow us on Instagram @vindelgiudice for more videos and content!
More Classic Italian American Recipes
- Authentic Italian Braciole
- Italian Wedding Soup
- Better Than Olive Garden Eggplant Parmigiana
- 15-Minute Spaghetti with Garlic and Oil
📖 Recipe
Italian Meatballs in Tomato Sauce
If I'm making sauce, I'm making meatballs. A Sunday sauce is nothing without its meat and a meatball is nothing without its sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Italian
Servings 10 Meatballs
Calories 120 kcal
Equipment
1 large saucepan
1 Pot for sauce
Ingredients
- 1 lb ground beef 80/20
- ⅓ cup breadcrumbs
- 1 egg
- ¼ cup whole milk
- 1 tablespoon fresh parsley, chopped
- 2 tablespoon parmesan cheese, grated
- ½ tablespoon garlic powder
- 1 ½ tsp kosher salt
- ¼ cup olive or avocado oil
- 1 jar or 28 oz tomato sauce
Instructions
Bring your tomato sauce to a low simmer.
Combine ground beef, milk, egg, breadcrumbs, garlic powder, parsley, parmesan, and salt. Mix until hom*ogenous. Roll into balls that are completely smooth on the outside. It should make about 10 meatballs.
In a large cast iron pan or frying pan, heat olive oil to medium-high heat. Add the meatballs in and brown them on each side for about 1 minute. You are not cooking them all the way through. Once they are browned on all sides, transfer them to a plate lined with a paper towel.
Transfer your meatballs into the sauce and allow them to simmer for 1 hour. Remove from the heat and serve over spaghetti, rigatoni, or whatever pasta you prefer. Top with parsley and parmesan cheese
Notes
- I used a ¼ cup of oil but depending on the size of your pan this can differ. You want the oil to be about half a fingernail deep in the pan.
- Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.
Nutrition
Calories: 120kcal
Keyword Meatballs
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