Best Italian Meatballs in Tomato Sauce | Easy and Juicy

Three meatballs topped with tomato sauce and chopped parsley are served on a white plate. A block of cheese and fresh herbs are blurred in the background, along with part of a striped napkin.

5 from 2 votes

Best Italian Meatballs in Tomato Sauce | Easy and Juicy

Easy homemade Italian meatballs in rich tomato sauce, juicy, tender, with Parmesan & basil. Stovetop or baked. Perfect weeknight dinner with pasta.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 266kcal

Ingredients

For the meatballs:

1 ¼ pounds Ground beef or beef + pork mix
1 medium Onion finely chopped
3 tablespoons Fresh parsley finely chopped
2 garlic cloves minced
1 Egg Large
⅓ cup Breadcrumbs soak in milk for softer texture (see notes)
½ teaspoon paprika
1 teaspoon salt or to taste
½ teaspoon Black pepper or to taste
2 tablespoons Parmesan cheese freshly grated

For the Sauce:

2 tablespoons Olive oil
1 large Onion finely chopped
3 Garlic cloves thinly sliced or minced
½ Red chili pepper finely chopped (optional)
2 ½ cups Tomato sauce homemade or store-bought
3 tablespoons Tomato paste
2 cups Water
8 Basil leaves
1 teaspoon salt or to taste
½ teaspoon Black pepper or to taste
½ teaspoon Paprika

US Customary - Metric

Instructions

Make the meatball mixture: In a large bowl, combine ground beef, onion, parsley, garlic, egg, breadcrumbs, paprika, salt, pepper, and Parmesan. Mix gently with your hands until everything is just combined.
Shape the meatballs: Roll into balls about 1–1.5 inches wide. Place on a plate.
Brown the meatballs: Heat a drizzle of olive oil in a large deep skillet or Dutch oven over medium heat. Sear meatballs for about 1 minute per side until lightly browned (they don’t need to be fully cooked). Remove and set aside.
Make the sauce: In the same pan, add olive oil (if needed). Sauté onion for 4–5 minutes until soft and golden. Add garlic and chili and cook another 2–3 minutes until fragrant. Stir in tomato sauce, water, tomato paste, basil, paprika, salt, and pepper. Mix well.
Simmer: Bring the sauce to a boil, then lower the heat to a gentle simmer. Return the meatballs to the pan, cover, and cook for 20-30 minutes, stirring occasionally, until the sauce thickens and the meatballs are fully cooked.
Serve: Garnish with extra basil or Parmesan. Serve over spaghetti, rice, mashed potatoes, or with crusty bread.

Video

Notes

Breadcrumb tip: For softer meatballs, soak breadcrumbs in 2–3 tablespoons of milk before mixing.
Meat choice: A beef + pork mix gives juicier results. You can also use ground turkey or chicken for a lighter version.
Don’t overmix: Mix just until combined, overmixing makes meatballs tough.
Cooking method: Instead of frying, you can bake the meatballs at 400°F (200°C) for 12–15 minutes, then add them to the sauce.
Sauce thickness: If the sauce gets too thick, add a splash of water. If too thin, uncover and simmer longer.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove.
Serving ideas: Classic with spaghetti, but also great with rice, mashed potatoes, or stuffed into crusty bread for a meatball sub.
Spice level: Omit chili for a milder sauce, or add red pepper flakes for extra heat.
Add veggies: For extra nutrition and moisture, finely grate or mince up to ½ cup of vegetables such as zucchini, carrot, or bell pepper. Squeeze out excess liquid before mixing in. This lightens the texture and sneaks in extra flavor and nutrients.
Make ahead: Meatballs can be shaped and refrigerated (covered) up to 24 hours in advance, or frozen raw and cooked later.
Servings & Yield: This recipe makes about 18 medium meatballs and serves 4–6 people, depending on portion size.
Freezer tip: Freeze raw meatballs on a tray, then transfer to a bag, this prevents sticking and allows cooking straight from frozen.

Nutrition