This easy old Italian family recipe makes tender meatballs flavored with simple Italian seasoning!
They're cooked in an authentic, 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 beautiful homemade South Italian dishes like this Thick-Crust Pizza Recipe or this Sausage Broccoli Rabe Pasta Dish.
No matter what new dishes I create, this classic handed-down recipe will 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.
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's a 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 meatballs and a 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 stir the garlic and shallot briefly 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 brown because 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 balances the 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 meatballs from the meat mixture.
- Wet your hands a little or coat them with a tad of olive oil for easy rolling.
- For flavorful meatballs, don't pack them too tightly cause that affects the texture and can make them too chewy.
- Place them back into the fridge if you still have to start the tomato sauce so the meatballs stay cold, or make them while the tomato sauce is already simmering on 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 or pureed cauliflower or potatoes.
- Pair with a large green kale salad or cucumber quinoa salad and fresh bread or gluten-free biscuits.
- Cook black Japonica rice or wild rice on the side.
- Use any leftover tomato sauce to make this thick-crusted Sicilian-style pizza.
- Enjoy the meatballs separately as an antipasto with cucumber bites and lupini beans.
- Serve them as part of an amazing Italian grazing board with 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 everything cool completely.
- Then divide the sauce and any leftover meatballs into 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 sauce cool completely.
- Store in freezer-safe containers.
- Best to label the containers with a date.
- Freeze and use within 6 months.
Recipe FAQs
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.
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.
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. So add the meatballs one by one until 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.
Beef meatballs take a bit longer to become tender, so let them simmer for at least one to one and a half, preferably two hours.
Pork meatballs only need about 45 minutes of simmering in the sauce.
Always check one of the meatballs before serving to ensure they are thoroughly cooked.
Nothing beats a steady simmer over the stove to 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.
These gluten-free meatballs can certainly be part of a low-carb or Keto diet.
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
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 RamondinoIngredients
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 to cool 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 sauce cool completely.
- Store in freezer-safe containers.
- Best to label the containers with a date.
- Freeze and use within 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)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Jennifer says
This recipe came out SO good! I can’t wait to make it again. I doubled the sauce ingredients and am now regretting all the times I’ve used tiny jars of premade sauces when I could have been doing this the whole time. Can’t wait to make again.
Mariska Ramondino says
Aww, I am so glad, Jennifer you like this old family's recipe. It's okay to make a big batch because it freezes really well. Thank you for your kind comment and recipe rating. It's so much appreciated!!!
Sami says
great recipe! I was a bit sceptical about putting the meatballs in raw, but also curious so I ended up doing a little experience and cooking some of them like that, frying some on the pan and putting them in, and cooking some in the oven and putting them in the sauce later.
and honestly the diffirence between them all was quite small, the ones that were put in raw were slightly more dense, but in no way dry or tough and my husband couldn't honestly even tell the difference. thank you for detailed recipe!
Mariska Ramondino says
Thank you, Sami and thank you for the feedback and recipe rating. It will certainly help other readers who want to try out this recipe. And I am glad that you liked it! Happy cooking;)
Bella says
I did this recipe exactly as stated but the meatballs came out very dry unfortunately 🙁
Mariska Ramondino says
Hi Bella, sorry that this recipe did not work out for you. This is the first time. I know you said you followed the recipe to a t so it is hard for me to help you identify what went wrong. I can only think of a few things, as stated in the post: 1) Using very lean meat, more than 85%. 2) Over-handling the meat. Always swiftly and loosely form equally-sized meatballs from the meat mixture 3) Having a too strong simmer when you add the meatballs. It should be a gentle, slow simmer. It's an old family recipe and it has never failed me. But, I take these comments seriously and want the recipe to work for you as well. If you want, please email me, I’d be more than happy to do a Skype or Google Hangouts session where you and I can make it together or you can watch me make it.
Liz C says
I remember my nonna from Southern Italy put raw meatballs into her sauce so I wanted to try it, and it makes less mess than baking/broiling/frying the meat separately. I like it a lot. My sauce is reaching the 2 hour point now and it is a nice recipe (both meatballs and sauce). I added hot sausage links as well. The meatballs are a little dry but the flavor is spot on. The sauce is delicious. I don't know if the meatballs need more cooking, less cooking, or if I handled the 85% ground beef (no pork) too much while mixing to cause the dryness. They held together great in the sauce. I will serve them tomorrow at a family occasion and I'm sure everyone will love them. Thank you!
Mariska Ramondino says
Thank you, Liz. I hope your family loved the meatballs and the sauce as well. It's of course hard to say, if you overworked the meat. But with beef meatballs it's always best to swiftly combine the meat mixture and also loosely form equally-sized meatballs (don't pack them too much). If you have time and find that they are on the dry side, simply simmer them a little longer in the sauce (1 extra hour). I love that you added sausage links. My grandmother use to do that too sometimes and it adds a great flavor to the sauce. Thank you for stopping by and for the recipe rating. It's greatly appreciated!
Jennifer 😊 says
I am having a huge party in 3 weeks. I have alot of food prepare closer to the party. So, I decided to prepare some foods ahead of time that I can freeze Here is my question::
Can I make my meatballs, freeze them raw, then drop the raw frozen meatballs into the hot sauce, the day of the party? This will save me a lot of time.
I'd truly appreciate your help. Thank you!
Mariska Ramondino says
Hi Jennifer,
I would not drop frozen meatballs directly into the sauce. You have two options. Either prepare them in advance without the sauce and immediately freeze them, placing them at first in a single layer on a lined tray or baking sheet. Once frozen, you could transfer them to an airtight container and stack them to save space in your freezer. Then thaw them overnight and before you plan to make the sauce the next day. However, if you want to safe time, I would make the meatballs and the sauce together in advance as per the recipe. You can easily freeze the cooked meatballs and sauce together. Let everything cool first, divide meatballs and sauce equally into multiple airtight containers, and place in freezer (preferably within 1 to 2 hours of making). Thaw the meatballs and sauce overnight (or only take what you need) in the fridge the day before your party. Then on the day itself, gently warm up the meatballs and sauce over the stove in a saucepan until the meatballs are hot all the way through and the sauce is gently simmering (should take about 10 to 15 minutes). Oh, and don't stir the sauce too much during reheating to avoid breaking up the meatballs before they are heated through. I hope this helps!
Suzanne says
I know it's been a while and I realize what I'm asking is basically sacrilegious but ... in a pinch ...can I use the pre-grated cheese in the green can? Will it work?
Thank you so much! This sounds perfect!
Mariska Ramondino says
Hi Suzanne, I assume the green Parmesan cheese from Kraft? Yes, you can. As long as you like the taste of the cheese, you should be fine;) Good luck and happy cooking!
James says
Just wanted to say, greatly appreciate this recipe! I've been making my mom's tomato sauce for quite some time and of course always making meatballs to go with. Recently, wondered if I could just cook the meatballs in the sauce instead of cooking separately and adding at end, and stumbled upon this recipe. I must confess I didn't use your tomato sauce recipe (continuing to use my mom's - although not as fresh as yours, it is nostalgic and wonderful and I love it), but did appreciate the tips on cooking the meatballs. Meatballs turned out beautifully and were definitely the best I've ever made! I first simmered my sauce for a couple hours, then made the meatballs (1 lb 90% ground beef, 1 lb 90% ground pork, about a cup of fresh parsley, 1/2-3/4 cup grated parm, 2 eggs and then a mix of celery salt, garlic powder, oregano and black pepper) and dropped them in the sauce. One gentle stir, then just left them alone to cook in sauce for about 30-40 min before I started regularly stirring the sauce again. 2-3 hours later...decided the sauce was "done enough" and enjoyed a delicious meal. I probably cooked my sauce at a more gentle simmer than you do, but I do enjoy the slow build. Thanks for the tips - much appreciated!! I definitely worried about cooking the meatballs in sauce, was afraid it would add too much fat to the sauce. Glad I got 90% meat (anything less would have been not ideal) and I realized that cooking the meatballs in sauce did make the sauce richer (just enough!) and gave it more depth of flavor. Beautiful.
Mariska Ramondino says
Hi James, so nice of you leaving me this detailed message. Nothing beats a mom's good sauce, so I'm glad you sticked to her recipe. I am so happy that your meatballs turned out beautifully. Thank you for stopping by!!!
Tarry Brown Hewitt says
Made the recipe and love it!
My purpose in writing, however is to pass on a tip about making garden tomatoes more available which may already be on the internet but I have not seen it. I discovered this by accident. As a member of a community garden that is going into its 3rd year, was concerned that altho both years we have had bumper crops of tomatoes, so much goes to waste as members can only share so much, process, can, etc at a time. The sweet spot in the season is short and we are all busy doing other things. So, pick the ripe tomatoes as they appear, brush off the dust, don't wash and place in a large plastic bag- I used a clean blue garbage bag and freeze until you have the time or inclination to process. Then retrieve as many as you are going to use, remove skin under very hot tap water and prepare as a suace/?
Mariska Ramondino says
Hi Tarry,
Any ideas to prolong the lifespan of your own produce are welcome. What a great tip. And this sauce will even taste better when made with tomatoes from your own garden!!!! So glad you loved the recipe!!!Thank you!
Misty says
My ex-husbands grandmother was from Italy and she always made her own “secret family recipe sauce” for the family. She gave me the recipe and I have made the sauce a few times. That was over 10 years ago. I made her recipe yesterday and had some problems I hope you can help me with. Her sauce, like yours, has raw meatballs added to the sauce (along with sweet Italian sausage links).. I started the sauce and let it simmer while I prepared the meatballs.. her meatballs start with 3 lbs of ground meat and calls for 3 eggs, half a cups of parm cheese, and a whole can of Italian breadcrumbs, along with a few other spices.. I mixed that up, made 26 meatballs, and added them one by one to the sauce.. the sauce is cooked in a large, tall stockpot, so the meatballs are completely covered.. the instructions say to stir the sauce every 10 mins, and cook it for 3 hours, turning the heat down a bit after each hour, until it’s done.. I did all that, and over half of my meatballs fell completely apart in the sauce.. the sauce is still absolutely delicious, but my favorite meatballs are nearly all gone.. what did I do wrong?? I wish I could ask her, but she passed away last year.. she loved me so much, even after my ex and I divorced.. she treated me like her own granddaughter until the day she left us.. any advice for my meatball problem would be greatly appreciated! Thank you!
Mariska Ramondino says
Hi Misty,
Thank you for stopping by. I can read what a lovely and heartwarming relationship the two of you had, and it's so beautiful that you are trying to make her famous meatball recipe. Italian grandmothers tend to cook by feel; I know mine did. I remember my grandmother being extremely good at showing me how to follow a recipe, but her scribbled-down notes were often lost in translation;) She used to make her meatballs and sauce recipe almost the same way as your ex-husband's grandmother—with just a few differences. Instead of one egg per pound of meat, she used one egg yolk per pound of meat (that is if you add bread crumbs and parmesan cheese to the mix, which you do). I think 3 whole eggs can still work here, but whether you use egg yolk only or whole eggs, always let the sauce first come to a steady simmer.
I usually season the sauce and simmer it for about 15 minutes before throwing in the meatballs and any other meat. The sauce needs to be sufficiently hot first before adding the raw meat. Then gently transfer the meatballs into the sauce. I would give it here just one very gentle stir, but then let the meatballs take their shape first. I don't stir every ten minutes because that could cause them to fall apart. Once the meatballs are in, bring the sauce back to a simmer then lower the heat to maintain a slow yet steady simmer with the pot half covered. Then I would give it at least 20 to 30 minutes before checking in again and giving it a stir. After that time, the meatballs will have a solid shape. If the recipe calls for three hours, I assume she was building up the flavors over a very slow simmer. That's what my grandma did. If you use pork meat, your meatballs and sauce will typically have an exquisite taste after 30 to 40 minutes (no three hours required). If you go for ground beef, the meat will take a bit longer to be soft and tasty (two to three hours). But regardless, no need to stir every ten minutes. Just check occasionally, let the meatballs take their form first, and gently cook in the sauce. And I would, after 15 min, lower the heat to a gentle simmer. I wish we could cook it together;) I hope this helps. Good luck.