Italian Meatballs in Tomato Sauce
Tender Italian-style meatballs start with a simple breadcrumb-and-milk mixture, then simmer gently in tomato sauce. Serve them with spaghetti, tuck them into rolls, or spoon them over creamy polenta.
At a glance
- Total time
- 60 min
- Yield
- 4 to 6 servings
- Prep
- 25 min
- Cook
- 35 min
- Difficulty
- Easy
- Cuisine
- Italian-American
- Category
- Dinner
Italian meatballs are the kind of dinner that feels familiar and useful. They can sit on top of pasta, fill a sandwich, or become a make-ahead meal for a busy night.
The secret to a soft meatball is a panade, which is just breadcrumbs soaked in milk. It keeps the meat from turning dense as it cooks.
This version browns the meatballs first for flavor, then finishes them in tomato sauce. The sauce stays simple so the garlic, herbs, cheese, and meat can do their job.
01What you'll need
Ingredients
18 items · 4 to 6 servings
- 1/2 cup plain breadcrumbs, preferably fresh or panko
- 1/3 cup whole milk
- 1 pound ground beef, 80% to 85% lean
- 1/2 pound ground pork
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 3 garlic cloves, finely grated or minced
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water or low-sodium broth
- 6 to 8 fresh basil leaves, torn, or 1 teaspoon dried basil
- Cooked spaghetti, polenta, or crusty rolls, for serving
02How to make it
Step-by-step
1. Soak the breadcrumbs
Stir the breadcrumbs and milk together in a large bowl. Let the mixture sit for 5 minutes, until the crumbs soften and look like a thick paste. This paste is called a panade, and it helps keep the meatballs moist.
2. Mix the meatball mixture
Add the ground beef, ground pork, egg, Parmesan, 2 minced garlic cloves, parsley, oregano, 1 teaspoon salt, black pepper, and red pepper flakes, if using. Mix gently with clean hands or a fork just until combined. Try not to squeeze the mixture too much, which can make the meatballs firm.
3. Shape the meatballs
Use lightly wet hands to roll the mixture into meatballs about 1 1/2 inches wide. You should get about 20 to 24 meatballs. Place them on a plate or small baking sheet as you work.
4. Brown the meatballs
Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them for 2 to 3 minutes per side. They do not need to be cooked through yet. Transfer the browned meatballs to a plate.
5. Start the sauce
Pour off excess fat if there is more than about 1 tablespoon in the pan. Add the onion and cook over medium heat for 4 to 5 minutes, stirring often, until softened. Add the remaining minced garlic clove and cook for 30 seconds, just until fragrant.
6. Simmer the sauce
Stir in the crushed tomatoes and water or broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits, which add flavor. Bring the sauce to a gentle simmer and season with a small pinch of salt.
7. Finish the meatballs in sauce
Return the meatballs and any juices on the plate to the pan. Spoon some sauce over the top. Cover the pan partly and simmer gently for 20 to 25 minutes, turning the meatballs once or twice, until cooked through. Ground beef and pork meatballs should reach 160°F in the center.
8. Serve with basil and cheese
Stir in the basil, then taste the sauce and adjust the salt if needed. Serve the meatballs with pasta, polenta, or rolls, and add extra Parmesan at the table.
03From our kitchen
Cook's tips
- Make ahead: Shape the uncooked meatballs up to 1 day ahead. Cover and refrigerate them, then brown and simmer when ready to cook.
- Storage: Refrigerate cooked meatballs and sauce in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave until hot all the way through.
- Freezing: Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the refrigerator, then warm slowly so the meatballs stay tender.
- Meat swaps: Use all ground beef if you prefer. For a lighter version, use ground turkey, but add 1 tablespoon olive oil to the mixture because turkey is leaner.
- No fresh parsley? Use 1 tablespoon dried parsley, or leave it out. Fresh basil in the sauce can also be swapped for dried basil.
- If the mixture feels too wet: Chill it for 15 minutes before shaping. If it still will not hold together, add 1 to 2 tablespoons more breadcrumbs.
Cook's note
For tender meatballs, mix only until the ingredients come together and keep the sauce at a gentle simmer. A hard boil can make the meatballs tougher and may break them apart.
04Frequently asked
Questions & answers
Can I bake the meatballs instead of browning them on the stove?
Yes. Arrange the shaped meatballs on a parchment-lined baking sheet and bake at 425°F for 12 to 15 minutes, until lightly browned. Then simmer them in the sauce for about 15 minutes, or until they reach 160°F in the center.
Why are my meatballs tough?
The most common reasons are overmixing, using very lean meat, or simmering too hard. Mix gently, use meat with some fat, and keep the sauce bubbling softly rather than boiling.
Can I make these without pork?
Yes. Replace the pork with more ground beef, or use ground turkey or chicken. If using poultry, cook the meatballs to 165°F and consider adding a little olive oil to keep them moist.
Do I have to serve Italian meatballs with spaghetti?
No. Spaghetti is classic, but these meatballs are also good in hoagie rolls with melted provolone, over polenta, with roasted vegetables, or on their own with bread for dipping.
Can I use jarred marinara sauce?
Yes. Brown the meatballs, then simmer them in about 3 cups of jarred marinara. Add a splash of water if the sauce gets too thick while the meatballs cook.
05Per serving
Nutrition facts
Nutrition Facts
4 to 6 servings
Amount per serving
% Daily Value*
- Total Fat47 g
- 61%
- Saturated Fat17 g
- 86%
- Cholesterol186 mg
- 62%
- Sodium980 mg
- 43%
- Total Carbohydrate15 g
- 6%
- Dietary Fiber1.5 g
- 5%
- Total Sugars3.4 g
- Protein38 g
- 77%
- Vitamin D1 mcg
- 5%
- Calcium246 mg
- 19%
- Iron4.8 mg
- 27%
- Potassium669 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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