Italian Meatballs And Sunday Sauce Recipe

Italian Meatballs And Sunday Sauce Recipe are the perfect combination of juicy, flavorful meat and rich, slow-simmered tomato sauce. This recipe brings together beef, beef, garlic, breadcrumbs, cheese, and herbs, all gently braised in a homemade Sunday sauce. With a total cook time of around 3 hours and 30 minutes, it’s a leisurely and rewarding project—perfect for a cozy family weekend dinner. Whether you’re an experienced cook or new to Italian cuisine, you’ll love how this recipe fills your home with comforting aromas and delivers restaurant-quality flavor in every bite.

Why You’ll Love This Recipe

• Flavor-Packed: A blend of ground beef and beef gives rich, juicy meatballs that soak up that tangy, garlicky tomato sauce.

• Comforting Tradition: Slow-simmering the meatballs in the sauce brings out deep, luscious flavors that warm the soul.

• Highly Customizable: Adjust breadcrumbs, herbs, or even meat ratios to your liking—this recipe is forgiving but so rewarding.

• Perfect for Gathering: This dish feeds six and makes for great leftovers. Bring it to a potluck or enjoy it all week!

Ingredients

Sauce

• 4 cans (28 oz each) plum tomatoes, hand‑crushed or pulse‑blended

• 1 can (6 oz) tomato paste

• 1/2 cup (120 g) extra‑virgin olive oil

• 1 large onion, finely diced

• Salt & pepper, to taste

• 1–2 tsp sugar (optional; adjust based on acidity)

Meatballs

• 1 lb (454 g) ground chuck (for rich flavor)

• 1 lb (454 g) ground beef

• 1 cup (100 g) plain breadcrumbs (add more if mixture is too wet)

• 3/4 cup (68 g) grated Parmigiano‑Reggiano

• 1/2 cup minced flat‑leaf parsley

• 2 large eggs, beaten (add a third if needed)

• 3 cloves garlic, minced or in paste form

• 2 tsp Diamond Crystal kosher salt

• 1/2 tsp black pepper

Step-by-Step: How to Make Italian Meatballs And Sunday Sauce

1. Prepare the Sauce

1. Heat the olive oil over medium-low in a large heavy pot.

2. Add diced onion and sauté until soft and translucent, about 5–7 minutes.

3. Stir in tomato paste and cook for another 5 minutes—add a splash of water to prevent burning.

4. Add crushed tomatoes, season with salt and pepper, stir well.

5. Reduce heat to low, partially cover, and simmer for 2½–3 hours. Stir occasionally to prevent sticking.

6. Taste after 2 hours and add sugar if the tomatoes are too acidic.

2. Make the Meatballs

1. In a large bowl, combine ground chuck and beef, season with salt and pepper.

2. Add breadcrumbs, cheese, parsley, garlic, and beaten eggs.

3. Gently mix until just combined—avoid over-mixing. If mixture feels too wet, add more breadcrumbs.

4. Wet your hands and roll into 2″ diameter meatballs, sealing cracks gently.

3. Brown the Meatballs

• Stove-top Method: Shallow-fry in neutral oil until browned all over.

• Oven Method: Bake at 400 °F on a wire rack-lined sheet pan for 15 minutes, then 5 more minutes at 475 °F to crisp up.

4. Braise the Meatballs

1. Add meatballs into the simmering sauce.

2. Keep heat low and cover partially, simmering for at least 1 hour.

3. This slow-cook allows flavors to meld beautifully.

5. Serve

• Serve meatballs and sauce over your favorite pasta.

• Garnish with extra grated Parmigiano‑Reggiano and fresh bread on the side.

Helpful Tips

• Meat selection: Fatty ground chuck and beef make tender, juicy meatballs. Avoid very lean meats.

• Don’t over-mix: Blend gently until ingredients just hold together—overworking toughens meatballs.

• Wet hands are essential: Prevent sticking and seal in moisture.

• Heat control matters: Low heat keeps sauce from scorching and helps develop flavor.

• Avoid overloading the sauce: If it seems dry, add a splash of water or even another can of tomatoes later.

Substitutions And Variations

• Meat swap: Use all beef, add veal, or even ground turkey for a lighter twist.

• Breadcrumb options: Use panko, gluten-free crumbs, or soaked stale bread.

• Cheese variety: Try Pecorino Romano or Grana Padano for a sharper note.

• Herbs: Add oregano, basil, or rosemary with the parsley.

• Spicy option: Toss in red pepper flakes for a heat kick.

• Vegetarian twist: Replace meat with a mix of lentils, nuts, breadcrumbs, and egg substitutes, then simmer in the sauce.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 3 days.

• Reheat: Gently warm on the stovetop; stir in a bit of water if the sauce thickens.

• Freezer: Freeze meatballs and sauce in sealed containers. Thaw overnight in the fridge before reheating.

Nutritional Information (per serving, including pasta)

• Calories: 824 kcal

• Carbs: 97 g

• Protein: 46.3 g

• Fat: 27.5 g (Saturated Fat: 6.2 g)

• Cholesterol: 132 mg

• Sodium: 1255 mg

• Potassium: 850 mg

• Fiber: 14.6 g

• Sugar: 29.3 g

• Calcium: 220 mg

• Iron: 14.6 mg

Serving Suggestions

• Pair with al dente pasta—spaghetti, rigatoni, penne, or fusilli work beautifully.

• A crisp Caesar salad or garlicky sautéed greens cut the richness.

• Warm, crusty Italian bread is perfect for soaking up every bit of sauce.

• Finish with a drizzle of extra virgin olive oil and a shower of fresh parsley.

Frequently Asked Questions About Italian Meatballs And Sunday Sauce Recipe

Q: Can I make the sauce ahead of time?
A: Yes! You can cook the sauce (no meatballs) up to 3 days ahead and refrigerate it. Reheat gently, swirl in meatballs, and simmer before serving.

Q: Can the meatballs be made without eggs?
A: Yes—use a flaxseed “egg” (1 Tbsp ground flax + 2.5 Tbsp water, rest 5 minutes) or 1/4 cup ricotta cheese. Add extra breadcrumbs if needed for binding.

Q: My sauce is too thick/thin—what can I do?
A: To thicken, remove the lid and simmer gently. To thin, whisk in a bit of water, broth, or an extra can of crushed tomatoes.

Q: How do I prevent dry meatballs?
A: Use fattier meat, don’t overmix, and add enough breadcrumbs and egg to hold shape while staying tender.

Q: Can I freeze this?
A: Absolutely. Cool completely, portion out meatballs and sauce, and freeze in airtight containers or bags for up to 3 months. Thaw in fridge before reheating.

Conclusion

Thank you so much for joining me in making this Italian Meatballs And Sunday Sauce Recipe—a true labor of love and flavor! I hope you feel the warmth and satisfaction that come from those tender meatballs slowly braised in a rich, savory sauce. It’s easy enough to make at home and delivers such big, comforting taste. Enjoy the aroma, the taste, and sharing it with loved ones. Wishing you happy cooking, full hearts, and delightful meals—so glad you’re part of our food-loving community.

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Italian Meatballs And Sunday Sauce Recipe

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• Author: Lisa
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x

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Description

Italian Meatballs And Sunday Sauce Recipe made with a flavorful blend of ground beef and beef, fresh herbs, and Parmigiano-Reggiano, all gently braised in a slow-simmered tomato sauce. A traditional Italian comfort food perfect for family dinners or Sunday gatherings. Save and make this delicious recipe today!

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Ingredients

Scale 1x2x3x

For the Sauce:

4 (28 oz) cans plum tomatoes, hand-crushed or lightly blended

1 (6 oz) can tomato paste

1/2 cup (120g) extra virgin olive oil

1 large onion, finely diced

Salt and pepper, to taste

1–2 teaspoons sugar (optional, to balance acidity)

For the Meatballs:

1 lb (454g) ground chuck

1 lb (454g) ground beef

1 cup (100g) plain breadcrumbs, plus more if needed

3/4 cup (68g) grated Parmigiano-Reggiano

1/2 cup minced fresh parsley

2 large eggs, beaten (add 1 more if mixture is too dry)

3 cloves garlic, minced or made into a paste

2 teaspoons Diamond Crystal kosher salt

1/2 teaspoon black pepper

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Instructions

Prepare the Sauce

1. Heat the olive oil over medium-low in a large heavy pot.

2. Add diced onion and sauté until soft and translucent, about 5–7 minutes.

3. Stir in tomato paste and cook for another 5 minutes—add a splash of water to prevent burning.

4. Add crushed tomatoes, season with salt and pepper, stir well.

5. Reduce heat to low, partially cover, and simmer for 2½–3 hours. Stir occasionally to prevent sticking.

6. Taste after 2 hours and add sugar if the tomatoes are too acidic.

2. Make the Meatballs

1. In a large bowl, combine ground chuck and beef, and season with salt and pepper.

2. Add breadcrumbs, cheese, parsley, garlic, and beaten eggs.

3. Gently mix until just combined—avoid over-mixing. If mixture feels too wet, add more breadcrumbs.

4. Wet your hands and roll into 2″ diameter meatballs, sealing cracks gently.

3. Brown the Meatballs

• Stove-top Method: Shallow-fry in neutral oil until browned all over.

• Oven Method: Bake at 400 °F on a wire rack-lined sheet pan for 15 minutes, then 5 more minutes at 475 °F to crisp up.

4. Braise the Meatballs

1. Add meatballs into the simmering sauce.

2. Keep heat low and cover partially, simmering for at least 1 hour.

3. This slow-cook allows flavors to meld beautifully.

5. Serve

• Serve meatballs and sauce over your favorite pasta.

• Garnish with extra grated Parmigiano‑Reggiano and fresh bread on the side.

Notes

Use ground chuck and beef for the best flavor and moisture.

Don’t over-mix the meat—light hands make tender meatballs.

Simmer meatballs in sauce for full flavor absorption.

Sauce can be thickened by simmering uncovered; thin with water or more tomatoes if needed.

Freeze leftovers for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Cuisine: ITALIAN

Nutrition

• Serving Size: 1 serving (with pasta)
• Calories: 824 kcal
• Sugar: 29.3 g
• Carbohydrates: 97g
• Protein: 46.3 g