Italian meatballs with sauce is the meal I had almost every weekend growing up. When I was young, my Grandmother made a delicious Sunday sauce, she called it gravy, loaded with meatballs and other assorted meat. It was the best! The way she made it is the way my mother makes it, the way I make it, and the way my kids will make it when I’m long gone. And, hopefully my family legacy will grace some of your dinner tables as well.
My grandma’s sauce had pork and beef meatballs, Beef Braciole With Raisins And Pine Nuts, Italian sausages (hot and sweet) and pork chops. She started the sauce real early and cooked it all day long – I can still remember waking up on Sunday mornings to the smell of her sauce. There was nothing like it. It took a lot of willpower to not sneak a taste every hour or so. This is the dish that so many Italian-American families eat every Sunday. We hope you enjoy our version!
This is a long post with a ton of info on tomato quality, the meat used, how to cook the meatballs (by both frying and baking method – we wanted to show both, but only use one of the methods), cook time and how to bring it all together for the perfect meal. First shown is the sauce info. It’s better to make your sauce, get it simmering, and then move on to the meatballs.
Also, if you need a meatless meatball for a family member, or just want two different types of meatballs be sure to check out these amazing Eggplant Meatballs With Basil And Pecorino Romano. They only need 5 minutes in the sauce, so make them later in the day.
Note:
- You do not need to both bake and fry the meatballs. Only choose one of these methods.
- Each process pic is numbered and described. Example: pic 7 corresponds to info in step by step instructions number 7.
Ingredients For Homemade Tomato Sauce
- 4 – 28 ounce cans of San Marzano or other high-quality whole plum tomatoes.
- 1 – 6 ounce can of tomato paste
- 1 medium onion
- 1/2 cup olive oil
- 1/2 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
What Type Of Tomatoes For Sunday Sauce
- Plum tomatoes – 99% of the time using high quality San Marzano canned whole plum tomatoes will be your best bet. The label will say D.O.P. certified. For much more info on San Marzano tomatoes read this article.
- Tomato paste – Tomato paste is concentrated tomatoes that add a great base to the sauce. Paste can be used to thicken stews and soups, but for Sunday sauce it’s a great addition. Tomato paste is more acidic than whole plum tomatoes and needs to be cooked out to mellow its flavor. For example in our Rigatoni Alla Vodka, the paste is cooked out for 5 minutes before adding the cream.
- Strained tomatoes – These are a decent option, but we still recommend whole San Marzano tomatoes.
- Tomato sauce, crushed, diced – We rarely use any of these. They often have additives like sugar, oregano and who knows what else. If you are going to go through the process of making homemade sauce it’s better to stick to flavoring it to your own tastes.
Brands And Prices
Depending on where you live in America, finding good quality tomatoes can be problematic and expensive. We lived in Minnesota for 3 years and San Marzano tomatoes were often $6-7 per can versus $2-4 in the New York Metro. That’s a pretty significant difference, especially if you need 6 cans.
Regarding brands, a good one that was in both locales was Cento. Check your local Costco and Trader Joe’s as they sometimes carry whole San Marzano tomatoes.
I’ve said this before, and I’ll say it again – good quality ingredients are worth every penny. There aren’t many ingredients needed for a good sauce, but tomatoes are by far the most important one! Think about it this way – that jarred sauce (never good) costs a lot for a tiny bit, making your own will be cheaper, you’ll have more, and it will be a 100 times better!
How To Make Sunday Sauce With Step By Step Instructions
Note: Each number in the pics corresponds to the numbered directions.
- Dice one medium onion.
- In a large bowl empty 1-2 cans of the plum tomatoes.
- With clean hands, hand crush the tomatoes with one hand and use the other to shield any splattering. If you don’t want to do this, pulse them in a blender for 2-3 seconds.
- In a large pot (large enough to accommodate 120 ounces of sauce and 2 pounds of meatballs), coat the bottom with a 1/2 cup of olive oil. Turn the heat to medium to medium-low setting.
- Add in the onion and cook until just translucent. Avoid browning the onions and if necessary turn down heat.
- Add in one 6 ounce can of tomato paste and spread it around the bottom of pan.
- After about 5 minutes, the paste will start to redden the oil.
- Add in all the hand crushed tomatoes, a 1/2 tsp of sugar, 1/2 tsp black pepper and 1 tsp of kosher salt. Stir it all together and keep the sauce cooking at a very light simmer. Cover with lid, leaving it slightly ajar. Every so often, (approximately every 15-30 minutes), stir the sauce to avoid any sticking.
So that’s the sauce. It’s nice to get it going and then turn to the task of making the meatballs. Just stir it occasionally and keep the heat low. It needs to cook really slowly.
Tasting note: No emptying of the spice cabinet happens with this sauce. Let the great tomatoes and meatballs cook together to create a super flavorful sauce. Less is more with a good sauce!
It goes without saying that this recipe can easily be doubled or tripled. A lobster pot is a great convenience when making a large Italian Sunday dinner like this for a group. If you don’t have one just get a few pots going.
Ingredients For Homemade Meatballs
- 1 pound ground pork
- 1 pound ground chuck
- 1 1/2 cups breadcrumbs
- 3/4 cup grated parmigiano reggiano
- 1/2 cup fresh parsley
- 3 cloves garlic
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2-3 eggs
How To Make Italian Meatballs With Step By Step Instructions
- Grate 3/4 cup of parmigiano reggiano cheese or use already grated cheese.
- Mince a 1/2 cup of fresh parsley.
- Make garlic paste out of 3 garlic cloves with the back of your knife like this or use a garlic press.
- Add the beef and pork to a large mixing bowl. Sprinkle with a 1/2 tsp black pepper and 2 tsp of kosher salt.
- Crack 2 large eggs into a mixing bowl and mix well.
- Add the fresh chopped parsley, grated parmigiano reggiano, garlic paste and breadcrumbs to the meat mixture.
- Dry mix all the ingredients with your hands. Mix well but avoid over mixing.
- Add in the beaten eggs and again mix together. If the mix is too dry you can add another beaten egg.
- Form meatballs with your hands. The mixture will be slightly wet. To roll them properly, wet your hands or oil them prior to rolling to stop the meat from sticking.
- Form the meatballs to your desired size. This recipe will make roughly 12 meatballs as shown in pic 11.
- This step shows how to bake meatballs in the oven (if baking, skip steps 13-15). Preheat oven to 375f and place the formed meatballs on a wire rack and baking sheet combination. Bake the meatballs for approximately 25-30 minutes in the middle rack of the oven.
- They will look nice and brown like shown in pic 12.
- These next 3 steps show how to fry the meatballs (if frying, skip steps 11-12). In a large pan add a 1/2 cup olive oil and a 1/2 cup of canola oil and heat on medium. Test the oil by placing a wooden spoon into the oil and checking for small bubbles. If the bubbles are not too large, the oil is ready. If the bubbles are very large, just lower the heat a tad and wait 2 minutes before adding the meatballs.
- When the oil is ready add the meatballs and fry on all sides until golden brown, turning carefully with a fork or spatula when required.
- The Italian meatballs will look nice and brown as shown in pic 15. When they brown on all sides (about 10-15 minutes) remove them onto a paper towel lined plate to drain.
- Bring the plate of meatballs over to the low simmering sauce and gently place them in. Cooking the meatballs in the sauce takes about 1 hour.
The meatballs can be safely left cooking in the tomato sauce for 2-4 hours longer. Just keep the heat real low and stir occasionally. Once the meatballs are added to the sauce they will rarely break.
In picture A above – I’m adding the meatballs into the sauce and covering with a small opening to let them simmer and let the sauce evaporate and thicken slightly.
In picture B above – The meatballs have cooked for approximately 2 hours on low heat and the sauce has reduced by about 1″ in the pot. This would be a perfect time to start boiling some pasta water!
Bringing It All Together – The Full Sunday Dinner
Pasta
Obviously pasta will be needed. Use any type you like. If you want the traditional spaghetti and meatballs, go for it! Often for a Sunday sauce we use tubular pastas like rigatoni and penne. When this recipe was shot, my daughter picked tortiglioni.
For the pasta, toss it with some of the sauce and a touch of butter to allow it to cling on and not slide off. In most of the pasta recipes on this site the pasta is cooked al dente and finished in the sauce with a touch of pasta water. For Sunday sauce, especially if making a couple pounds of pasta, it’s easier to just mix it in a large platter or bowl. Still cook the pasta al dente though.
Meatballs, Sauce, And Bread
Serve a big bowl of the meatballs and a large gravy boat for the sauce. Also, don’t forget a loaf or 2 of good Italian bread. Everyone loves to tear a few pieces off, my wife always takes the heel, and dip it in some extra sauce.
Extra sauce is also good for those who like to drown their pasta in it. I prefer to not over-sauce it and let others choose if they want more.
Cheese
In our home, we always debate over parmigiano reggiano vs pecorino romano. Tara adores parmigiano reggiano, but I’m all about the pecorino. The meatballs are flavored with the former, but the latter is my go-to on all types of pastas. Half the time we end up serving both and let the individual make their own decision.
In fact if you love pecorino as much as I do check out this Garlic Mushroom Pasta In A Delicious Pecorino Cream Sauce or these Stuffed Tomatoes With Ricotta Salata And Pecorino.
What To Serve With Pasta And Meatballs
- Italian Broccoli – simple garlicky side dish.
- Escarole and Beans – another great one for Sunday dinner.
- Grilled Fennel Salad With Shaved Parmesan – this is a good one for Summer time when you’re still in the hearty pasta mood but want a summer side dish.
Top Tips
- Meat – Chuck, which has a large amount of fat and flavor, and ground pork are a great combo for juicy, tender meatballs. Avoid using really lean meats if at all possible. We don’t eat veal in our house, but if you like it, definitely use a standard meatball mix of a 1/3 of each.
- Mixing the meatballs – It’s crucial to not over-mix a meatball and not to form them too tightly. Making them by hand, forming them in a less than perfect manner, gives you that home cooked taste that is so lacking from commercial kitchen meatballs that are scooped, weighed and machine rolled.
- Breadcrumb amount – The amount this recipe calls for is a fair compromise in the meat to breadcrumb ratio. Obviously adding too many breadcrumbs will make them harder, so pay attention to the amount used. Less is more.
- Eggs – 2 eggs is a good starting point, but don’t be shy about using an extra one if the mix is too dry. The eggs are the binder and ensure the meatballs can be formed properly.
- Let the meatballs cook – Leave them in the sauce (minimum 1 hour) on real low heat to slowly braise and absorb the flavors of the homemade tomato sauce.
- How to make sauce thicker – With or without paste the sauce can be thickened by simply opening the lid to allow quicker evaporation. Conversely, to slow the thickening process keep the sauce fully covered.
- Leftovers – The meatballs and sauce can be stored in the fridge for 2-3 days and reheated on the stove-top. Don’t forget to make Meatball Parm Heroes with the leftovers! If the sauce is a little too thick, just add a touch of water too loosen it up. Or if needed, just toss in another can of hand crushed plum tomatoes to increase the amount of sauce. We do this all the time!
- Freezing – The sauce and meatballs can be frozen as well, and taste even better when used a month later.
Questions & Concerns
- What makes a good Italian meatball? A great meatball has high fat content, ground chuck and pork, along with fresh grated parmigiano reggiano cheese, parsley, breadcrumbs, and eggs. They are delicious both fried and baked.
- Why do meatballs fall apart? Adding too many breadcrumbs (ideally not more than 3/4 cup per pound of meat) and not using enough eggs to bind the meatball mix is the most common cause for a meatball falling apart.
- Can you overcook meatballs in sauce? Meatballs can cook for many hours in sauce on a low simmer and stay juicy. High heat can overcook the meatballs.
- Fry vs baked meatballs? There is no discernible difference between properly baked or fried meatballs. Baking avoids the use of oil and creating a large mess.
- Raw meatballs in sauce? This is a fairly common technique in Italian-American households in New York. Just form a good ball and gently place it into a pot of sauce. They take longer to cook but come out delicious all the same.
Other Comforting Italian Main Dishes
- Authentic Bolognese
- Chicken Sorrentino Recipe
- Pork Chops With Vinegar Peppers
- Spaghetti Carbonara With Guanciale
- Italian Sausage Pasta
- Pasta Alla Norma
If you’ve enjoyed this Italian Meatball And Pasta Sauce Recipe or any recipe on this blog please let us know in the comments! We would love to hear how you did and it’s nice to show others as well. Thanks! FOLLOW US on Instagram, Pinterest, and Facebook.
Italian Meatballs And Sunday Sauce Recipe
Ingredients
For The Sauce
- 4 28 ounce cans San Marzano plum tomatoes
- 1 6 ounce can tomato paste
- 1/2 cup olive oil
- 1 medium onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
For The Meatballs
- 1 pound ground chuck
- 1 pound ground pork
- 1 1/2 cups unseasoned breadcrumbs
- 3/4 cup grated parmigiano reggiano
- 1/2 cup fresh parsley
- 2-3 large eggs
- 3 cloves garlic
- 2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
For The Sauce
- Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds.
- Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
- Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often to avoid sticking.
For The Meatballs
- Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
- Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside.
- To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix.
- With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.
- Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
- When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!
Notes
- Calories - The calorie info reflects the addition of 1 pound of pasta.
- Salt - Salt is necessary for flavorful meatballs. A good amount is 1 tsp per pound of meat, which is what the recipe calls for.
- Meat - Chuck, which has a large amount of fat and flavor, and ground pork are a great combo for juicy tender meatballs. Avoid using really lean meats if at all possible.
- Mixing the meatballs - It's crucial to not over-mix a meatball and to not form them too tightly. Use wet hands and roll the meatballs by hand until there are no cracks.
- Breadcrumb amount - The amount this recipe calls for is a fair compromise in the meat to breadcrumb ratio.
- Eggs - 2 eggs is a good starting point, but don't be shy about using an extra one if the mix is too dry. The eggs are the binder and ensure the meatballs can be formed properly.
- Let the meatballs cook - Leave them in the sauce (minimum 1 hour) on real low heat to slowly braise and absorb the flavors of the homemade tomato sauce.
- How to make the sauce thicker - With or without paste the sauce can be thickened by simply opening the lid to allow quicker evaporation. Conversely, to slow the thickening process keep the sauce pot fully covered.
- Leftovers - The meatballs and sauce can be stored in the fridge for 2-3 days and reheated on the stove-top. If the sauce is a little too thick, just add a touch of water too loosen it up. Or if needed, just toss in another can of crushed plum tomatoes to increase the amount of sauce and let it cook for 30 minutes to incorporate into the existing sauce.
- Freezing - The sauce and meatballs can be frozen. Reuse them by thawing in the fridge, then cooking on the stove-top until heated through.
Leave a Reply