Our family reunion last fall was one of those rare weekends when time slows down, and the world feels a bit smaller—in a good way. We’d packed three generations into my parents’ house out in the countryside, where the kitchen always smells like garlic and something gently simmering.
Everyone had chipped in to make a dish, but somehow, I ended up in charge of the main course—again. My dad, grinning like he knew what I’d pick, nudged me and said, “You bringing the meatballs, or am I stuck making pasta again?” That was all it took. I pulled out my go-to recipe for Italian Meatballs with Tomato Sauce—savory, just a little spicy, and never dry.
The kitchen turned into a happy mess: my son rolling the meatballs too big, my mom sneaking parsley into every bowl, and my sister “taste-testing” more than she helped. Even my niece, who usually avoids red sauce, asked for seconds. By the time we sat down—elbow to elbow at two pushed-together tables—someone had already claimed the leftovers.
That’s when you know a recipe works. It’s not fancy. It’s not meant to impress. But it’s familiar, hearty, and always comes with seconds and stories. These meatballs have quietly become one of those recipes that show up when the people I love most are gathered under one roof.
Short Description
Tender, juicy Italian meatballs made with a mix of beef and spicy sausage, simmered in a herbed tomato sauce. A hearty, comforting dish that’s perfect over pasta or risotto and comes together in one pan.
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 (about 1 cup)
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon crushed red pepper
- Pinch dried mint
- Salt and pepper, to taste
Tools Needed
- Large mixing bowl
- Sharp knife & cutting board
- Large sauté pan or skillet with lid
- Wooden spoon or spatula
- Measuring spoons
- Plate or tray for raw meatballs
Cooking Instructions
Step 1: Mix the Meatball Ingredients
In a large bowl, tear the bread slice into small pieces. Add ground beef, sausage, onion, garlic, egg, panko, parsley, and all seasonings. Mix thoroughly by hand until just combined—don’t overwork the meat or the texture will get tough.
Step 2: Form the Meatballs
Scoop about 2–3 tablespoons of the meat mixture and gently roll into balls. You should get around 10–12 medium-sized meatballs. Set them aside on a plate or tray.
Step 3: Brown the Meatballs
Heat olive oil in a large sauté pan over medium heat. Working in batches if needed, brown the meatballs on all sides—about 2–3 minutes per side. They don’t need to be cooked through yet. Transfer to a clean plate.
Step 4: Simmer the Sauce
In the same pan (don’t wipe it clean), add your pasta sauce and all herbs. Stir to combine and scrape up any browned bits. Lower heat to medium-low and bring to a gentle simmer.
Step 5: Cook Meatballs in Sauce
Carefully return the browned meatballs to the pan. Spoon some sauce over each one. Cover and simmer for 5 minutes, then flip the meatballs and cook another 5 minutes covered, or until fully cooked through and the sauce is bubbling.
Step 6: Serve and Enjoy
Serve hot over spaghetti, creamy risotto, or even tucked into a crusty roll. Sprinkle with more parsley or a bit of grated parmesan if you like.
Why You’ll Love This Recipe
– Full of bold, savory flavor from sausage and garlic
– One-pan wonder—easy cleanup
– Customizable with whatever herbs or sauces you have
– Family-friendly and picky-eater approved
– Freezes beautifully for make-ahead meals
Mistakes to Avoid & Solutions
Overmixing the Meat
Overworked meat becomes dense. Use your hands and stop mixing as soon as everything looks combined.
Skipping the Browning Step
Browning adds flavor and helps seal in moisture. Even a quick sear makes a difference.
Using Too Much Bread or Filler
Stick to the measured amount of bread and panko to keep texture light but not mushy.
Crowding the Pan
Overcrowding leads to steaming, not browning. Brown meatballs in two batches if needed.
Not Simmering Long Enough
Give the sauce time to soak up the flavors. Rushing this step results in a flat, underwhelming taste.
Serving and Pairing Suggestions
Serve over al dente spaghetti, creamy risotto, or mashed potatoes.
For low-carb, try zucchini noodles or cauliflower rice.
Pair with garlic bread and a crisp Caesar salad.
Makes great sliders or meatball subs for lunch the next day.
Serve family-style in a big bowl with grated parmesan on the side.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container up to 4 days.
Freeze cooked meatballs in sauce in freezer-safe bags for up to 2 months.
Reheat on stovetop over low heat, adding a splash of water if needed.
Microwave individual portions loosely covered for 2–3 minutes.
Don’t refreeze after reheating from frozen.
FAQs
1. Can I use all beef instead of sausage?
Yes, but you’ll lose that spicy, rich depth. If using all beef, add extra garlic and a pinch of fennel seeds.
2. How do I make these gluten-free?
Swap panko and bread for gluten-free breadcrumbs or crushed rice crackers.
3. Can I bake the meatballs instead of pan-frying?
Sure! Bake at 400°F for 15–20 minutes, then simmer in the sauce.
4. What pasta sauce works best?
Use any basic tomato or marinara sauce. Just avoid overly sweet versions.
5. Can I double the recipe?
Absolutely. Just use a larger pan or cook in batches, and freeze leftovers for later.
Tips & Tricks
For extra tender meatballs, soak the shredded bread in a tablespoon of milk before mixing.
Add a pinch of sugar to the sauce if it tastes too acidic.
Use a cookie scoop for even-sized meatballs.
Garnish with chopped basil or a dusting of parmesan right before serving.
Keep meatballs warm in a covered pan on the lowest heat until ready to serve.
Recipe Variations
Cheesy Stuffed Meatballs
Press a small cube of mozzarella inside each meatball before cooking. They melt into gooey pockets.
Turkey Version
Substitute ground beef and sausage for ground turkey and 1 tbsp olive oil. Add ½ tsp paprika for warmth.
Greek-Style
Use ground lamb and add 1 tsp dried oregano and a pinch of cinnamon to the meat. Simmer in a chunky tomato sauce with olives and feta.
Vegetarian Spin
Use a plant-based sausage and cooked lentils instead of meat. Keep seasonings the same and bake instead of pan-frying.
Final Thoughts
That night, after the kids finally gave in to sleep and the adults lingered around the fire pit with glasses of wine, I could still smell the tomato sauce clinging to my sleeves. I don’t remember all the conversations we had, but I remember how full everyone looked—hearts and bellies alike.
Recipes like this one don’t just feed people; they root us. They bring comfort, make room for laughter, and give us all a reason to sit down a little longer. So whenever I shape those meatballs and hear the sizzle in the pan, I think of my family, my father’s teasing, and that crowded kitchen filled with warmth. And I keep making them, hoping one day my kids will, too.
Italian Meatballs With Tomato Sauce
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 about 1 cup
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon crushed red pepper
- Pinch dried mint
- Salt and pepper to taste
Instructions
- In a large bowl, tear the bread slice into small pieces. Add all meatball ingredients and mix by hand just until combined—don’t overmix.
- Roll 2–3 tablespoons of the mixture into balls. You’ll get 10–12 medium meatballs. Set aside.
- Heat oil in a large pan over medium. Brown meatballs on all sides, 2–3 minutes per side. Transfer to a plate.
- In the same pan, pour in pasta sauce and herbs. Stir and scrape up browned bits. Bring to a simmer over medium-low.
- Return meatballs to the pan. Spoon sauce over each. Cover and simmer 5 minutes, flip, then cook 5 more minutes or until fully cooked.
- Serve hot with spaghetti, risotto, or in a roll. Garnish with parsley or parmesan if desired.
