Meatball Sauce Recipe
Published September 12, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty Meatball Sauce recipe features tender herb-filled meatballs pan-seared and simmered in a delicious, simple tomato sauce. My family loves this recipe so much that I usually double it and freeze it for future meals.
If you want to take this recipe to the next level, try using my homemade ground beef blend.
Meatball Sauce
Meatball sauce is a typical dish of browned meatballs cooked further in a tomato-based sauce. This simple recipe can be served as an appetizer, a main entree with pasta, or a sub sandwich. You can switch out the herbs, cheese, or breadcrumbs to make this recipe work to your liking.
The meatballs can be smaller or larger depending on the serving application. For a delicious variation, be sure to try my best-ever Meatball Recipe.
Ingredients and Substitutions
- Beef – You can use 80/20, 85/15, 90/10, or 94/6 ground beef from any meat cut.
- Pork – I used loose Italian sausage in the meatballs. You can use sweet, mild, or hot sausage.
- Herbs – You will need fresh rosemary and basil for the meatballs and dry oregano and basil for the sauce.
- Breadcrumbs – Plain breadcrumbs are used. You can also use Italian breadcrumbs.
- Cheese – Finely grated Parmigiano Reggiano or Pecorino Romano can be used.
- Eggs – Large eggs that are chilled or at room temperature work excellently.
- Tomatoes — You will need canned tomato puree or fresh or canned tomatoes blended until smooth.
- Onion — Yellow, white, or sweet onion may be used. Whole garlic cloves are also added to the meatballs and sauce.
- Bread — Any bread is suitable, including plain white or artisan bread.
- Oil – Olive or avocado oil is best for frying meatballs.
How to Make a Meatball Sauce
Submerge the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
Next, squeeze as much water from the bread as possible. This does not need to be perfect; it’s okay if the bread has a little liquid.
Add it to a large bowl with beef, Italian sausage, fresh rosemary and basil, eggs, breadcrumbs, cheese, 1/2 cup of onion, 2 finely minced garlic cloves, salt, and pepper.
Mix everything thoroughly until it is completely combined.
Form the mixture into 24 equal-sized meatballs. They’ll be about the size of golf balls.
Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
Set the meatballs to the side, add 1/2 cup of onion, gently season with salt, and cook over medium heat for 5 minutes.
Turn the heat down to low and cook for 10 minutes, stirring occasionally. Then, mix in the garlic and cook it until fragrant, about 30 to 45 seconds.
Pour in the tomato puree along with 3 cups of water.
Next, add the dry oregano, basil, salt, and pepper and cook over low to medium heat for 10 to 15 minutes.
I add the meatballs back in and cook for 10 to 15 minutes until they are cooked and reach 165° internally.
Serve the meatballs with optional garnishes of grated cheese and minced parsley.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover and store in the fridge for up to 4 days. Cover and freeze for up to 3 months. Thaw the meatballs and sauce in the fridge for one day before reheating.
How to Reheat: Add the desired amount of meatballs and sauce to a medium-sized saucepot and heat over low heat until warm.
Chef Notes + Tips
- Substitute one teaspoon of onion granules or powder for the onion in the meatballs and one teaspoon of garlic granules or powder for the garlic.
- I used a 6-quart rondeau pot for this recipe.
- After adding the tomatoes, I added the 3 cups of water to the container and swooshed it around to get any excess tomato into the sauce.
- The sauce will get better with time as the ingredients begin to marry.
- Be sure to taste the sauce before adding the meatballs to determine if additional salt, pepper, or dry herbs are needed.
- I suggest frying a small piece of the meatballs in oil and adjust the seasonings accordingly.
More Beef Recipes
Meatball Sauce Recipe
Ingredients
For the Meatballs:
- 1/3 loaf of Italian Bread
- 1 pound 85/15 ground beef
- 1 pound sweet Italian sausage
- 4 large eggs
- 1 cup Italian breadcrumbs
- 1 cup finely grated Parmigiano Reggiano
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh rosemary
- 1/2 cup small diced yellow onion
- 2 finely minced garlic cloves
- 2 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
For the Sauce:
- 1/2 cup small diced yellow onion
- 2 finely minced garlic cloves
- 28 ounces tomato puree
- 3 cups water
- 2 teaspoons dry basil
- 1 teaspoon dry oregano
Instructions
- Submerge the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
- Next, squeeze as much water from the bread as possible. This does not need to be perfect; it’s okay if the bread has a little liquid.
- Add it to a large bowl with beef, Italian sausage, fresh rosemary and basil, eggs, breadcrumbs, cheese, 1/2 cup of onion, 2 finely minced garlic cloves, salt, and pepper.
- Mix thoroughly until it is completely combined.
- Form the mixture into 24 equal-sized meatballs. They'll be about the size of golf balls.
- Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
- Set the meatballs to the side, add 1/2 cup of onion, gently season with salt, and cook over medium heat for 5 minutes.
- Turn the heat down to low and cook for 10 minutes, stirring occasionally. Then, mix in the garlic and cook it until fragrant, about 30 to 45 seconds.
- Pour in the tomato puree along with 3 cups of water.
- Next, add the dry oregano, basil, salt, and pepper and cook over low to medium heat for 10 to 15 minutes.
- Add the meatballs back in and cook for 10 to 15 minutes, or just until they are cooked and reach 165° internally.
- Serve the meatballs with optional garnishes of grated cheese and minced parsley.
These meatballs are delicious. I will be adding this recipe to my files. The sauce did take a bit longer than I expected to”come together “ be it did after about thirty minutes. It was delicious after I added the meatballs and everything simmered together. This is probably the 10 recipe I have made of Billy Parisi’s all have been wonderful.
So glad you enjoyed it!
Saw this recipe, we were intrigued but said why go to all that trouble when I can buy frozen meatballs. Well! They were / are absolutely delicious!!! Easy recipe to follow, fun to make and such rewarding reviews. We are so happy that we tried this recipe. We make many of Billy’s suggestions and are generally pleased but this one surprised us. It’s good enough to make for company.
Thank you for giving it a shot!
Made them last night and were a big hit with the family!! Thank you!!!! Love all your recipes!
Thank you!
Hey Chef, What a lovely but simple recipe. Easy enough to make any time or any day of the week. I would say always make a double batch of this delicious recipe.
One night for dinner, with a delicious pasta. or on another time to make the best meatball sandwich you ever tasted. Great recipe Chef…
Thank you kindly!
Chef, why not milk when you soak the bread? I haven’t seen water used. Just asking and thank you.
Have never seen a flavor benefit to using milk.