These Italian Meatballs in Tomato Sauce are tender, juicy, and bursting with classic Italian flavors. Made with a blend of ground meat, Parmesan cheese, fresh herbs, and simmered in a rich, homemade tomato sauce, they’re perfect for serving over pasta, in a sub sandwich, or as a standalone appetizer. This comforting dish is easy to prepare and ideal for cozy family dinners or entertaining guests.
Why You’ll Love This Recipe
- Juicy, tender meatballs – Perfectly seasoned and cooked to perfection.
- Rich, flavorful tomato sauce – Simmered with garlic, herbs, and olive oil for authentic Italian taste.
- Easy to make – Simple ingredients with straightforward steps.
- Versatile – Serve with pasta, in sandwiches, or as an appetizer.
- Freezer-friendly – Great for meal prep or make-ahead meals.
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 beef and pork)
- 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
Make the Meatballs
- Combine ingredients: In a large bowl, mix ground beef, breadcrumbs, Parmesan, eggs, garlic, parsley, milk, salt, and pepper until fully combined.
- Form meatballs: Roll the mixture into balls, about 1.5 inches in diameter.
- Cook the meatballs: 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.
Make the Tomato Sauce
- Sauté aromatics: In the same skillet, add olive oil and cook the onion until soft. Add garlic and cook for another minute.
- Simmer the sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
- Add meatballs: Place the browned meatballs into the sauce and simmer gently for 20-30 minutes until fully cooked and tender.
- Serve: Garnish with fresh basil and additional Parmesan cheese. Enjoy with pasta, crusty bread, or as an appetizer.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Spicy Meatballs – Add red pepper flakes directly into the meatball mixture for an extra kick.
- Cheese-Stuffed Meatballs – Insert a small cube of mozzarella in the center of each meatball before cooking.
- Turkey Meatballs – Use ground turkey instead of beef for a leaner option.
- Herb-Loaded – Add fresh basil, thyme, or rosemary to the meatball mixture for a deeper herb flavor.
- Low-Carb Option – Substitute breadcrumbs with almond flour for a keto-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze meatballs and sauce separately or together for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat or microwave in 30-second intervals until heated through.
FAQs
Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through until golden and cooked through.
What’s the best meat blend for Italian meatballs?
A 50/50 blend of ground beef and pork offers the best flavor and tenderness.
Can I use fresh tomatoes instead of canned?
Yes, but simmer fresh tomatoes longer to break them down and develop the flavors.
How do I keep the meatballs from falling apart?
Make sure to use enough breadcrumbs and eggs, which act as binders, and avoid over-mixing the meat mixture.
Can I make this recipe gluten-free?
Yes, use gluten-free breadcrumbs or almond flour as a substitute.
What pasta pairs best with these meatballs?
Spaghetti, fettuccine, or rigatoni all work well with this classic sauce.
Can I cook the meatballs directly in the sauce without frying?
Yes, but frying adds extra flavor and a nice crust. You can simmer raw meatballs directly in the sauce for a softer texture.
How do I prevent the sauce from becoming too thick?
Add a splash of water or broth if the sauce thickens too much during simmering.
What can I serve with meatballs besides pasta?
Try serving with mashed potatoes, polenta, or on a hoagie roll as a meatball sub.
Can I use Parmesan alternatives?
Yes, use nutritional yeast for a dairy-free option or skip it altogether if preferred.
Conclusion
These Italian Meatballs in Tomato Sauce are a classic comfort food that’s simple to make and packed with flavor. Juicy meatballs, simmered in a rich tomato sauce, make for the perfect family meal or crowd-pleasing appetizer. Whether served with pasta, on a sandwich, or on their own, this recipe is sure to become a go-to favorite in your kitchen!
Print
Italian Meatballs in Tomato Sauce
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
Description
These tender, juicy meatballs are cooked in a rich, garlicky tomato sauce with Italian herbs for a truly authentic taste. Perfect served over pasta, with crusty bread, or on their own as an appetizer!
Ingredients
For the meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for frying)
For the tomato sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- Fresh basil leaves (optional, for garnish)
Instructions
1. Prepare the meatballs
- In a small bowl, soak the breadcrumbs in milk until softened (5 minutes).
- In a large bowl, mix together the ground beef, soaked breadcrumbs, egg, Parmesan, garlic, oregano, basil, red pepper flakes, salt, and pepper until combined.
- Roll the mixture into small balls (about 1–1.5 inches in diameter).
2. Cook the meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs and cook until browned on all sides (5–7 minutes).
- Remove the meatballs from the skillet and set aside. (They don’t need to be fully cooked yet; they’ll finish cooking in the sauce.)
3. Make the tomato sauce
- In the same skillet, add olive oil and sauté the onion until softened (3–4 minutes).
- Add garlic and cook until fragrant (1 minute).
- Pour in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Simmer for 10 minutes.
4. Simmer the meatballs
- Add the browned meatballs back into the sauce.
- Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and tender.
5. Serve
- Garnish with fresh basil and extra Parmesan.
- Serve over pasta, zucchini noodles, mashed potatoes, or in a toasted sub roll for a classic meatball sandwich!
Notes
- Swap ground beef for turkey or chicken for a leaner version.
- Add fresh parsley or chopped spinach to the meatball mixture for extra greens.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.