Best Italian Meatballs in Tomato Sauce | Easy and Juicy

If you love spaghetti and meatballs with homemade tomato sauce, my meatballs in tomato sauce recipe is the meal-prep trick you need in your life. Juicy ground beef is mixed with savory add-ins like herbs and parmesan cheese, pan-fried till crispy golden on the outside, and simmered in a flavorful sauce to permeate every bite with Italian goodness.

Why You’ll Love Italian Meatballs in Tomato Sauce

• With over 1.1 million views and 11,000 likes, my slow cooked meatballs in tomato sauce video recipe is officially a Foodie Favorite! Originally published in 2019, this viral social media favorite has been updated with new tips and photos.
• Considering it takes just 20 minutes to prep, this easy recipe is quick enough for weeknights. But, that doesn’t mean it’s just for family dinner. The bold, meaty flavor and beautiful red sauce make these meatballs fancy enough for company.
• Meatballs and tomato sauce are primed for meal-prep. They taste even better after a night in the fridge! You can also dress them up in multiple ways throughout the week so you never get bored.

Ingredients & Substitutions

• Ground Beef – Don’t go much leaner than 85/15 ground beef or you’ll risk dry, tough meatballs. Alternatively, use a 50/50 blend of lean ground beef and ground pork.
• Onion & Garlic – This allium duo is a feature of nearly all savory Italian recipes I’ve ever made! I recommend using yellow onions, which become extra sweet and soft after cooking.
• Fresh Parsley – If possible, opt for flat-leaf (Italian) parsley for the brightest flavor and best texture. If you only have dried, use ⅓ as much.
• Egg & Breadcrumbs – These two ingredients help to bind the meatballs together so they hold their shape. If you’d like an even softer texture, soak the breadcrumbs in a few tablespoons of milk first.
• Parmesan Cheese – Make sure it’s freshly grated. Not only is block cheese cheaper, it also melts (and tastes) better than pre-grated.
• Red Chili Pepper – Optional, but nice for a little kick. For a pantry-friendly option, use crushed red pepper flakes or Calabrian chili paste.
• Tomato Sauce & Tomato Paste – Using both ensures a rich tomato flavor. If possible, opt for double or triple concentrated tomato paste for the best results.
• Basil Leaves – Fresh basil adds a lovely pop of color and herbaceous flavor. Stack the leaves in a pile, roll them up like a cigar, then slice for a beautiful chiffonade.
• Paprika, Salt & Black Pepper – For warmth and seasoning. Feel free to use sweet or hot paprika. Freshly cracked black pepper and fine sea salt or kosher salt are preferred.

How to Make Meatballs with Tomato Sauce

Watch the full video recipe to learn how to make the BEST Meatballs in Tomato Sauce recipe.

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Meatballs Around the World

While Italian meatballs simmered in tomato sauce are beloved worldwide, nearly every culture has its own take on this comfort food. In Sweden, meatballs (köttbullar) are small, lightly spiced, and traditionally served with creamy gravy, lingonberry jam, and mashed potatoes. Eastern European cabbage meatballs use veggies to stretch the meat mixture further.

Across the Mediterranean, Greek keftedes are often flavored with herbs like mint and oregano, sometimes served with yogurt sauce instead of a tomato base. In the Middle East, kofta is a close cousin. Ground meat is mixed with spices, herbs, and sometimes bulgur, shaped into balls or logs, then grilled or simmered in sauce. 

Over in Asia, you’ll find unique variations like Korean meatballs glazed with a sweet soy sauce or Indian-inspired chicken meatballs in curry sauce. Even in the U.S., meatballs have been reimagined, from giant meatball subs to fusion versions using turkey, lamb, or plant-based proteins.

What ties these meals all together is comfort. Whether simmered in sauce, grilled over charcoal, or floated in broth, meatballs are a universal way of turning simple ingredients into something satisfying and shareable. These traditional Italian meatballs in tomato sauce are but one expression of this deliciously global food!

Optional Variations & Dietary Adaptations

• Meat Choice – A mix of beef and pork (or beef and Italian sausage) gives the juiciest, most flavorful results. You can also use ground turkey or chicken for a leaner, lighter version.
• Baked Meatballs in Sauce – Instead of frying, bake the meatballs at 400°F (200°C) for 12–15 minutes, then transfer them into the sauce to finish cooking. This method is hands-off and keeps things a bit lighter.
• Spice Level – Adjust the heat to your liking. Omit the chili for a mild sauce the whole family can enjoy, or add red pepper flakes for a little extra kick.
• Add Veggies – Finely grate or mince up to ½ cup of vegetables such as zucchini, carrot, or bell pepper. Be sure to squeeze out excess liquid before mixing in. This lightens the texture, keeps the meatballs moist, and adds a hidden boost of flavor and nutrition.

Expert Tips & Tricks 

• Soak your breadcrumbs. Mixing breadcrumbs with milk (known as a panade) keeps the meatballs tender and prevents them from drying out.
• Don’t overmix. Gently combine the meat mixture until just blended. Overworking compacts the proteins, leading to dense meatballs instead of light, juicy ones.
• Use a gentle simmer. Once the meatballs are in the tomato sauce, keep the heat low to medium. A rolling boil can cause them to break apart or dry out.
• Check doneness carefully. Meatballs are ready when they reach an internal temperature of 165°F (74°C). A kitchen thermometer takes out the guesswork.
• Size matters. Aim for uniform-sized meatballs (about 1–1½ inches in diameter) so they cook evenly. A cookie scoop helps portion them consistently.
• Rest before serving. Let the meatballs sit in the sauce for at least 10–15 minutes before serving. This allows the flavors to meld and the texture to set.
• Sauce thickness. If the sauce thickens too much, stir in a splash of water to loosen it. If it’s too thin, leave the pot uncovered and let it simmer until it reduces to your desired consistency.

How to Serve Meatballs with Tomato Sauce

These Italian meatballs are classic served over a bed of spaghetti, but they’re just as delicious with other sides. Try them spooned over rice, paired with creamy mashed potatoes, or stuffed into crusty bread and topped with provolone for a hearty meatball sub. They also work beautifully atop polenta or alongside a simple green salad for a lighter meal.

A note on servings & yield. This recipe makes about 18 medium meatballs, enough to serve 4–6 people depending on portion size. Double the batch if you’re feeding a crowd. I promise they’ll disappear quickly!

Storage & Reheating

• Make ahead: Shape the meatballs and refrigerate them (covered) for up to 24 hours before cooking. You can also freeze them raw and cook later.
• Freezer tip: For best results, freeze raw meatballs on a baking sheet until solid, then transfer them to a freezer bag. This prevents sticking and makes it easy to cook just the amount you need.
• Refrigerator: Store leftover meatballs with sauce in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze meatballs (with or without sauce) for up to 2 months. If freezing without sauce, place them on a baking sheet until firm, then transfer to a freezer bag.
• Reheating: Warm gently on the stovetop over low heat until heated through, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first. Add a splash of water or extra tomato sauce if needed to loosen the consistency.

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