This easy old Italian family recipe makes tender meatballs flavored with simple Italian seasoning!
They're cooked in anauthentic, easy-to-make homemade Italian tomato sauce, simmered long enough for all the flavors and seasoning to come together.
Here is everything you need to know about cooking classic Italian meatballs in homemade spaghetti sauce and get endless dinner ideas!
My father's side of the family is originally from Italy. I grew up learning how to make beautifulhomemade South Italian dishes like this Thick-Crust Pizza Recipe or this Sausage Broccoli Rabe Pasta Dish.
No matter what new dishes I create, thisclassic handed-down recipewill always remain a favorite in my household.
I've been watching the making of meatballs in Italian tomato sauce since I was....well...very little.
My family always drops the raw meatballs right into the simmering sauce without browning them first to get that mouthwatering, tender texture. It also makes the tomato sauce taste better.
But there are some basic steps to keep the meatballs from falling apart and get that non-grainy yet moist texture with a delicious pasta sauce.
So, let's go over them so you can enjoy this dish for dinner tonight.
Love meatballs? Then also try my tender Curry Bison Meatballs and check out What To Serve With Meatballs Other Than Pasta.
Jump to:
- Why You'll Love This Recipe
- Ingredients For Making Homemade Meatballs
- Ingredients For Making Spaghetti Sauce (Sugo Di Pomodoro)
- Expert Tips
- Variations
- Serving Suggestions
- Storage Suggestions
- Recipe FAQs
- Also Recommended
- 📖 Recipe
Why You'll Love This Recipe
- You can't beat homemade stuff: You'll get tender, moist, and juicy meatballs the whole family will love.
- Straightforward to make:Although we're cooking the meatballs in tomato sauce on the stovetop, it'sa relatively hands-off process.
- Easy gluten-free meatballs: Our Italian homemade meatball mixture is also gluten-free, made with simple ingredients, and has the best texture.
- Finger-licking good sauce:You won't get enough of the amazing flavors of this spaghetti sauce.
- Having Italian meatballs in tomato sauce in the fridge or freezer means the base for a great recipe is already prepped.
Let's make this Italian classic!
Ingredients For Making Homemade Meatballs
See the recipe card for full information on ingredients and quantities.
Note: The ingredients will yield about 10 to 14 large meatballs. But you definitely can get more if you make them smaller.
- Pick the right ground meat: My personal favorite is ground beef, although my grandma often used ground pork or a mixture of both.
- Egg: Adds moisture and acts as a binder.
- Garlic: Minced garlic is a must for flavorful Italian meatballs and pasta sauce.
- Grated parmesan cheese: The fat content of this amazing, flavorful cheese keeps the gluten-free meatballs tender and moist during cooking.
- Parsley: This fragrant herb adds incredible flavor. I often opt for one cup of chopped fresh parsley instead of half a cup for two pounds of meat. But, a fair warning, I am a parsley lover!
- Seasoning: Salt and freshly ground black pepper. I often find that half a teaspoon is enough to add to the suggested amount of ground meat because the Parmesan cheese already adds salt, and you'll also salt the tomato sauce.
Note: Fattier meat yields more tender beef meatballs, so don't go for extra lean. 80% lean ground beef is best for soft meatballsanda healthier tomato sauce.
Ingredients For Making Spaghetti Sauce (Sugo Di Pomodoro)
See the recipe card for full information on ingredients and quantities.
Here are the sauce ingredients, and like the meatballs, this is also a gluten-free spaghetti sauce.
Note:It is all in the tomatoes, the quality of the olive oil, and the beautiful fragrances of basil and oregano. Plus, garlic and shallots create the base of your sauce.
How To Make & Cook Italian Meatballs In Spaghetti Sauce Until Tender
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) -Place the meatball ingredients in a large mixing bowl.
Step Two (Picture 2 above) -Swiftly combine ground beef mixture by hand until well combined.
Step Three (Picture 3 above) -Divide the meat mixture into 10 or 14 pieces. Roll each piece into a ball. Store in the fridge.
Step Four (Picture 4 above) -In a large pot, cook and stirthe garlic and shallotbriefly in a little olive oil to release their aromas, giving the sauce that fantastic fragrant base.
Step Five (Picture 5 above) -Stir in the tomatoes.
Step Six (Picture 6 above) -Season with fresh basil leaves, oregano, fine sea salt, and freshly ground black pepper. Simmer for 15 minutes.
Step Seven (Picture 7 above) -Lower the heat and add the uncooked meatballs. Keep the sauce at a gentle, low simmer, half-covered, until tender.
Note: It's one of those weekend recipes that you can easily let simmer unattended on the stove while you do other things around the house. Just keep an eye on it.
Expert Tips
- Don't let the garlic brownbecause it can give the sauce a sour taste.
- What you add and what type of (canned) tomatoes you use can create different variations of the same sauce. Keep the ingredients simple.
- Basil is the primary herb in this sauce, but oregano beautifully balancesthe sweet tomato flavors. I highly recommend adding it.
- Roll meatballs with your hands. It's the quickest way to work in all the ingredients and handle the ground meat swiftly.
- Gently and loosely form equally-sized meatballsfrom the meat mixture.
- Wet your hands a littleorcoat them with a tad of olive oilfor easy rolling.
- For flavorful meatballs, don't pack them too tightlycause that affects the texture and can make them too chewy.
- Place them back into the fridgeif you still have to start the tomato sauce so the meatballs stay cold,or make them while the tomato sauce is already simmeringon the stove.
Variations
- Use a combination of ground pork and ground beef, if preferred.
- Shallots are my favorite onions here, but you can replace them with scallions.
- Add some red pepper flakes to your pasta sauce for some heat.
Serving Suggestions
In my house, there is no specific rule for what to serve with these homestyle meatballs in tomato sauce.
But here are a few of my favorite suggestions:
- We love them paired with gluten-free pasta for an easy gluten-free meal.
- Serve with oven-roasted vegetables orpureed cauliflower or potatoes.
- Pair with a large greenKale saladorcucumber avocado saladand fresh bread or gluten-free biscuits.
- Cook black Japonica rice or wild rice on the side.
- Use any leftover tomato sauce to make thisthick-crusted Sicilian-style pizza.
- Enjoy the meatballs separately as an antipasto withcucumber bitesandlupini beans.
- Serve them as part of an amazingItalian grazing boardwith garlic crostini.
- Use leftovers to make this amazing Italian Meatball Salad.
- Enjoy with raw or sautéed zucchini noodles as a low-carb meal option.
Storage Suggestions
In the fridge:
- Let everythingcool completely.
- Then divide the sauce and any leftover meatballsinto sealed containers.
- Store for up to 5 days—the sauce can go even longer, up to 7 days.
- You can also separate the meatballs from the tomato sauce to prep different types of meals.
In the freezer:
- Let the saucecool completely.
- Store infreezer-safe containers.
- Best to label the containers with a date.
- Freeze and usewithin 6 months.
Recipe FAQs
Do you need to put sugar in tomato sauce?
Not if you use good canned tomatoes. A good tomato sauce requires naturally sweet tomatoes, so go for the best canned whole and strained tomatoes you can find.
Brands like Pomi, Jovial, and Bionaturae have never let me down. Their tomatoes are sweet and sourced from sustainable farming in Italy!
All are readily available at most grocery stores or online.Whatever you prefer, choose canned tomatoes that are salt-free, sugar-free, and not diluted with water.
Do Italians use canned tomatoes?
Absolutely. My grandmother often used her grown sweet tomatoes and cooked and bottled them every year. But she always had extra canned tomatoes from her favorite store brands in her pantry.
How to keep meatballs from falling apart in the sauce
You can do a few things while preparing the meatballs to ensure they don't fall apart once they go into the tomato sauce.
Don't add too much moisture:
Since these meatballs have no breadcrumbs or flour,the egg and the grated parmesan cheese are used here as a binder.
Their extra moisture and fat content will keep the meatballs tender and moist during cooking.
But too much moisture will make them soggy. So, for 2 to 3 pounds of meat, use one large egg ( or two small ones) and one cup of grated parmesan cheese.
Apply this tip even when you decide to add some breadcrumbs.
Keep the meat as cold as possible:
It helps form (gluten-free) meatballs, and they will lose less fat before cooking them in the tomato sauce.
Once the meat is shaped, pop the meatballs back into the fridge while you attend to the sauce, or make them while the sauce is already simmering on the stove.
Don't overwork the meat:
It will otherwise affect the meatball's tender texture.
Combine the meat mixture and then roll it into meatballs with your hands. It's the quickest way to work in all the ingredients and handle the ground meat swiftly.
Add meatballs to a simmering sauce, and don't over-stir:
When ready to add them to the tomato sauce,stir the meatballs in when the sauce has already come to a simmer.
At this point, the meat is still raw and fragile. Soadd the meatballs one by oneuntil nicely divided into the pot and almost entirely covered by the red sauce!
Give them one or two gentle stirs. That's it. Now, let them simmer gently, pot-half-covered, and keep an eye on the sauce.
How long does it take to cook raw meatballs in sauce?
Beef meatballs take a bit longer to become tender, so let them simmer for at leastone to one and a half,preferably two hours.
Pork meatballsonly need about45 minutesof simmering in the sauce.
Always check one of the meatballs before serving to ensure they are thoroughly cooked.
How to thicken tomato sauce?
Nothing beats a steady simmer over the stoveto build a rich flavor and thick tomato sauce.
Keep your pot half-covered, allowing some of the liquid to evaporate.
An extended cooking period concentrates the sauce flavors, especially when adding meatballs.
Note: If you prefer a smooth texture, let the tomato sauce simmer first to build the flavors. Then, remove the pot from the stove, transfer the meatballs to a bowl, and carefully puree the sauce with a hand blender until you get the desired consistency.
Are these GF meatballs also Keto-friendly?
These gluten-free meatballs can certainly be part of a low-carb or Keto diet.
How to defrost frozen meatballs and spaghetti sauce.
The sauce doesn't need defrosting. You can immediately warm it on the stove on low heat.
Meatballs or meatballs in tomato sauce are best defrosted by placing them in the fridge the night before.
Also Recommended
- An Italian-Inspired Grazing Board With 7 Antipasto Ideas
- Nourishing Stracciatella Soup (Italian Egg Drop Soup)
- Fall-off-the-bone poached whole chicken (meal prep)
- Easiest-Ever Sausage Broccoli Rabe Pasta with Potatoes
Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
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Now you know all the secrets to making good meatballs and a finger-licking tomato sauce. It is time for you to make them!!! Mangia, Mangia!
📖 Recipe
Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)
Mariska Ramondino
Delicious authentic Italian meatballs made in a homemade tomato sauce! Perfect for meal prepping and endless weeknight dinner ideas.
4.84 from 18 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Courses
Cuisine Italian
Servings 8 servings
Ingredients
To Make the Meatballs
- 2 pounds ground beef (80 to 85% lean ground beef) 908 grams
- 1 egg
- 2 to 3 cloves garlic minced
- 1 cup grated Parmesan cheese 90 grams
- ½ cup finely chopped Parsley anywhere from 25 to 30 grams
- ½ teaspoon salt
- Freshly ground black pepper I use about ½ teaspoon
To Make the Tomato Sauce
- 6 tablespoons olive oil
- 1 shallot or scallion finely chopped
- 1 clove garlic minced
- 2 bottles whole peeled tomatoes 18.3 ounces or 520 grams each
- 1 bottle strained tomatoes 24 ounces or 680 grams
- 4 whole leaves fresh Basil
- 1 tablespoon dried oregano
- Salt and pepper
Instructions
Make the Meatballs
Place the meat in a large bowl. Then, with your fist, make a little dent in the center of the ground beef.
2 pounds ground beef (80 to 85% lean ground beef)
Add the egg, garlic, parsley, and cheese — season with salt and pepper.
1 egg, 2 to 3 cloves garlic, 1 cup grated Parmesan cheese, ½ cup finely chopped Parsley, ½ teaspoon salt, Freshly ground black pepper
Mix the ingredients by kneading with your hands just until they're combined. Don't overwork the meat. Instead, swiftly combine the ingredients for tender meatballs.
Divide the mixture into 10 or 14 pieces. Roll each piece into a ball; store it in the fridge, and proceed to make the tomato sauce.
Make the Tomato Sauce
In a large pot, heat the oil over medium heat. Add the shallot and garlic—Cook and stir for 10 seconds to release their aroma. Do not let the garlic and shallot brown.
6 tablespoons olive oil, 1 shallot or scallion, 1 clove garlic
Add the whole peeled tomatoes and crush them into small chunks with a wooden spoon. Bring to a steady simmer.
2 bottles whole peeled tomatoes
Simmer for 15 minutes, with the pot partially covered. Stir frequently.
Stir in the strained tomatoes, basil, oregano—season to taste with salt and pepper.
1 bottle strained tomatoes, 4 whole leaves fresh Basil, 1 tablespoon dried oregano, Salt and pepper
Cover the pot and bring the sauce again to a steady simmer for a couple of minutes to further break down the tomatoes and allow the flavors to come together.
Taste and see if the sauce needs a little bit more salt. Lower the heat if necessary to bring to a gentle simmer.
Then carefully place the reserved meatballs one by one into the simmering tomato sauce.
Give it one or two gentle stirs enough to divide them into the pot. The meat is still raw and fragile, so don't over stir.
Keep the sauce at a gentle, low simmer with pot half-covered for about 30 to 40 minutes (for pork meatballs) or at least 1 ½ to 2 hours for beef meatballs or a mix containing beef.
15 to 20 minutes in, you can gently stir occasionally or as needed until the meatballs are cooked through and tender.
Notes
- Tomato sauce: Don't brown the shallot and garlic, as this might give a sour taste to the sauce.
- Whole peeled tomatoes have the thinnest consistency and are the best choice for a tomato sauce that simmers beyond 45 minutes. They will slowly break down and thicken without becoming too sweet. But diced tomatoes can also work if you make pork meatballs in tomato sauce or just the sauce with a simmer of 30 to 45 minutes max.
- Meatballs: Always leave the meat in the fridge until ready to prepare. If you make the meatballs first, store them in the fridge to keep them cold while making the base of the tomato sauce. Or make them while the tomato sauce is already simmering on the stove, and then immediately add them to the sauce.
- Please see all the helpful tips in the post on keeping meatballs from falling apart in the sauce.
- Storing in the fridge:
- Allow for the meatballs and the sauce tocool completely.
- Then, divide the sauce and meatballs into portion-sized airtight containers.
- They can be stored in the fridge for up to 5 days—the sauce can go even longer, up to 7 days.
- You can also separate the meatballs from the tomato sauce to prep different types of meals.
- Storing in the freezer:
- Let the saucecool completely.
- Store infreezer-safe containers.
- Best to label the containers with a date.
- Freeze and usewithin 6 months.
- Variations:
- Use a combination of ground pork and ground beef, if preferred.
- Shallots are my favorite onions, but you can replace them with scallions.
- Add some red pepper flakes to your pasta sauce for some heat.
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Nutrition (% Daily value)
Calories: 497kcal (25%)Carbohydrates: 14g (5%)Protein: 27g (54%)Fat: 38g (58%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 112mg (37%)Sodium: 746mg (32%)Potassium: 870mg (25%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 797IU (16%)Vitamin C: 25mg (30%)Calcium: 221mg (22%)Iron: 5mg (28%)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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