The scent always hits first. A mix of slow-simmered tomatoes, garlic, and sizzling sausage that wraps around the kitchen like a warm hug.
Every Sunday, around noon, the house would start to buzz—not from excitement, but from pots clanging, sauce bubbling, and my grandmother humming something operatic under her breath. I was usually perched on a stool, watching her form meatballs with her eyes closed as if the recipe lived in her fingertips.
Years later, that memory became my compass in the kitchen. I didn’t need her handwritten recipe (though I have it, stained and creased). I remembered how she tore bread by hand—never chopped it. How she didn’t just brown the meatballs but gently turned them like delicate treasures. It wasn’t about feeding a crowd. It was about honoring the process. These meatballs aren’t fancy. But they’re rich with flavor, soul, and the kind of simplicity that makes you close your eyes with the first bite.
And now, I make them for my grandchildren—minus the opera, plus a little jazz on the radio. They still crowd the kitchen, wide-eyed, waiting to sneak one before dinner. Some things don’t change, and I hope they never do.
Short Description
Classic Italian meatballs made with ground beef, spicy sausage, and fresh herbs, simmered in a simple tomato sauce. Perfectly tender, flavorful, and ideal over pasta or risotto.
Key Ingredients
For the Meatballs
- 6 oz ground beef
- 6 oz spicy ground Italian sausage
- 1 egg
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 slice white bread, crusts removed and shredded
- ⅓ cup Italian seasoned panko breadcrumbs
- 2 tablespoons Italian parsley, finely chopped
- 1½ tablespoons olive oil
Meatball Seasonings
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Tomato Sauce
- ½ can pasta sauce
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon crushed red pepper
- Pinch dried mint
- Salt and pepper to taste
Tools Needed
- Large mixing bowl
- Large sauté pan with lid
- Wooden spoon or spatula
- Measuring spoons
- Cutting board
- Chef’s knife
Cooking Instructions
Step 1: Prepare the Meatball Mixture
In a large bowl, tear the slice of bread into small pieces. Add ground beef, sausage, egg, onion, garlic, breadcrumbs, parsley, and all seasonings. Mix with clean hands until fully combined, but don’t overwork—just enough to bring it all together.
Step 2: Shape the Meatballs
Scoop about 2–3 tablespoons of the mixture and roll gently into balls. You should get around 12 medium-sized meatballs. Place them on a plate or cutting board while you heat the pan.
Step 3: Brown the Meatballs
In a large sauté pan, heat 1½ tablespoons olive oil over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Brown on all sides, turning gently every 2–3 minutes. Once browned, transfer to a clean plate.
Step 4: Simmer the Sauce
In the same pan (leave those brown bits—they’re gold!), pour in the pasta sauce. Stir in basil, oregano, crushed red pepper, mint, and season with salt and pepper. Reduce heat to medium-low and let it warm through for about 2 minutes.
Step 5: Cook the Meatballs in Sauce
Return the browned meatballs to the sauce. Spoon sauce over each to coat them. Cover the pan and simmer for 5 minutes. Flip the meatballs, cover again, and cook another 5 minutes. The sauce should thicken slightly, and the meatballs will be cooked through and juicy.
Step 6: Serve and Enjoy
Serve hot over freshly cooked pasta, creamy risotto, or on a crusty roll as a sandwich. Don’t forget a sprinkle of parmesan or fresh basil if you have it.
Why You’ll Love This Recipe
Bold, traditional Italian flavors in every bite
Perfect texture: crispy edges, juicy centers
Simple ingredients you likely already have
Versatile: serve with pasta, rice, or in subs
Great for batch cooking—even better the next day
Mistakes to Avoid & Solutions
1. Overmixing the meat
Overworking the mixture can make the meatballs tough. Use your hands gently, and mix only until everything sticks together.
2. Skipping the bread
The torn bread helps retain moisture. If left out, the meatballs might turn dry. No panko-only shortcuts here.
3. Cooking too fast or too high
Medium heat is key when browning. High heat can burn the outside while leaving the inside raw. Be patient with the sear.
4. Using cold meat
Cold ingredients don’t blend well. Let the meat rest at room temperature for 10–15 minutes before mixing.
5. Overcrowding the pan
Browning too many at once causes steaming, not searing. Cook in batches so every side gets that golden crust.
Serving and Pairing Suggestions
Main dish: Serve over spaghetti, rigatoni, or risotto for a hearty meal.
Appetizer: Stick toothpicks in smaller meatballs and serve with extra sauce.
Sandwich style: Tuck into a toasted hoagie roll with provolone and broil until melty.
Pair with: Garlic bread, Caesar salad, or roasted vegetables.
Drink pairings: A glass of Chianti or sparkling water with lemon complements the flavors beautifully.
Storage and Reheating Tips
Refrigerate: Store cooled meatballs and sauce in an airtight container for up to 4 days.
Freeze: Lay cooled meatballs on a baking sheet to freeze, then transfer to a bag or container. Freeze up to 2 months.
Reheat on stovetop: Simmer gently in sauce over low heat until warmed through.
Reheat in microwave: Cover loosely and heat in 30-second intervals. Add a splash of water or sauce to prevent drying.
Avoid reheating too long: This can dry out the meat. Gentle heat works best.
FAQs
1. Can I make these meatballs ahead of time?
Yes! You can shape them and refrigerate for up to 24 hours before cooking.
2. What can I use instead of spicy sausage?
Try sweet Italian sausage or even ground turkey with Italian seasonings.
3. Do I have to brown the meatballs first?
Browning adds flavor, but if you’re in a rush, you can simmer them directly in sauce for about 20–25 minutes.
4. How do I make these gluten-free?
Use gluten-free breadcrumbs and a GF slice of bread. Make sure your sausage is gluten-free, too.
5. Can I double this recipe for a crowd?
Absolutely! Just scale everything evenly and use a larger pan or cook in batches.
Tips & Tricks
Wet your hands with water before rolling the meatballs to prevent sticking.
Let the cooked meatballs rest a few minutes before serving—they’ll stay juicy.
Add a splash of red wine to the sauce for depth.
Stir in a little grated Parmesan into the meat mixture for added richness.
Use fresh herbs if available—especially parsley and basil—for brighter flavor.
Recipe Variations
1. Turkey Meatballs
Swap beef and sausage for 12 oz of ground turkey. Add 1 extra tablespoon of olive oil to the mix since turkey is leaner. The flavor is lighter, but still delicious.
2. Cheesy-Stuffed Meatballs
Press a small cube of mozzarella into the center of each meatball while shaping. Seal well. When cooked, they’ll have a melty surprise inside.
3. Herbed Lemon Meatballs
Use ground chicken, and swap red pepper for lemon zest and a teaspoon of thyme. Serve with a white wine garlic sauce instead of tomato.
4. Baked Meatballs
Skip the stovetop and bake meatballs at 400°F for 20 minutes. Then simmer briefly in sauce to finish. Less mess, just as tasty.
5. Vegetarian Version
Use mashed chickpeas and lentils (about 1½ cups total) in place of meat, with breadcrumbs, egg, and seasonings. Sear lightly and simmer in sauce.
Final Thoughts
These Italian meatballs bring back every Sunday that mattered, every shared plate, every moment of laughter around a crowded table. I hope they bring warmth to your kitchen, too. It’s not about perfection—it’s about connection, comfort, and the joy of a recipe passed down with love.
Don’t be afraid to make it your own. Let the sauce bubble, let the meatballs brown, and let yourself enjoy every step. That’s where the magic is. And maybe, just maybe, this dish will become part of your story, too.
Italian Meatballs With Tomato Sauce
Print ThisIngredients
- For the Meatballs
- 6 oz ground beef
- 6 oz spicy ground Italian sausage
- 1 egg
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 slice white bread, crusts removed and shredded
- ⅓ cup Italian seasoned panko breadcrumbs
- 2 tablespoons Italian parsley, finely chopped
- 1½ tablespoons olive oil
- Meatball Seasonings
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Tomato Sauce
- ½ can pasta sauce
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon crushed red pepper
- Pinch dried mint
- Salt and pepper to taste
Instructions
Step 1: Prepare the Meatball Mixture
Tear the bread into small pieces in a large bowl. Add ground beef, sausage, egg, onion, garlic, breadcrumbs, parsley, and seasonings. Mix by hand until just combined.
Step 2: Shape the Meatballs
Roll 2–3 tablespoons of the mixture into balls—about 12 in total. Set aside on a plate or board.
Step 3: Brown the Meatballs
Heat olive oil in a sauté pan over medium heat. Brown meatballs in batches, turning every few minutes. Transfer to a clean plate once golden.
Step 4: Simmer the Sauce
In the same pan, pour in pasta sauce. Stir in basil, oregano, crushed red pepper, mint, salt, and pepper. Simmer on medium-low for 2 minutes.
Step 5: Cook the Meatballs in Sauce
Add meatballs back to the pan, spoon sauce over them. Cover and simmer 5 minutes, flip, then cook 5 minutes more until done.
Step 6: Serve and Enjoy
Serve warm over pasta, risotto, or in a sandwich. Garnish with parmesan or fresh basil if desired.
