Tender Italian Meatballs in Tomato Sauce

This old family recipe makes flavorful and tender Italian meatballs (no breadcrumbs needed)! 

They're cooked in an authentic easy-to-make homemade Italian tomato sauce and simmered long enough for all the flavors and seasoning to come together.

Here is everything you need to know about authentic Italian meatballs in a homemade red sauce!

My father's side of the family is originally from Italy. So I grew up learning how to make some beautiful homemade South Italian dishes (rooted in Calabria).

And I think it is long overdue to share my favorite way of making our traditional Italian meatballs in tomato sauce.

No matter what new recipes I create, this classic handed-down recipe will always remain a favorite in my household.

Love meatballs? Then also try my tender Curry Bison Meatballs.

Jump to:

• Why you'll love this recipe
• No breadcrumbs in Italian meatballs
• Ingredients to make the meatballs
• The best way to form meatballs
• How to cook meatballs in sauce until tender
• How long to cook raw meatballs in sauce
• Ingredients to make an easy authentic tomato sauce
• How to thicken tomato sauce
• Serving suggestions
• Storage suggestions
• FAQ
• Also Recommended
• 📖 Recipe

Why you'll love this recipe

• It's straightforward to make, as it should be. 
• Although we're cooking the meatballs in the sauce over the stove, it's a relatively hands-off process.
• Most importantly, you won't get enough of the amazing flavors of this tomato sauce—It's finger-licking good.
• And the home-style meatballs are tender, moist, and so flavorful—you can't beat the homemade stuff.
• Plus, having Italian meatballs in tomato sauce in the fridge means the base for a great recipe is already prepped, and you'll have endless easy dinner ideas!

Let me share some notes that might come in handy when making this Italian classic!

No breadcrumbs in Italian meatballs

When it comes to making the meatballs, I deviated a little bit from how my late grandmother used to make them with just a few adaptations:

• I use a whole egg instead of egg yolks.
• I omit the fresh breadcrumbs because you don't need them—I prefer no breadcrumbs. Yep, they're gluten-free meatballs and taste even better, in my opinion).
• Instead, I add more Parmesan cheese to get moist low-carb meatballs in a tomato sauce that won't fall apart.

Note: I only saw my grandmother add breadcrumbs to rework old baked bread.

Ingredients to make the meatballs

Pick the right ground meat: My personal favorite is ground beef. Although my grandma often also used pork or a mixture of both. 

Fattier meat yields more tender beef meatballs. So, don't go for extra lean. 80% lean beef meat is best to render soft meatballs and a healthier tomato sauce.

Egg: adds moisture and acts as a binder.

Garlic: minced garlic is a must for flavorful Italian meatballs.

Grated parmesan cheese: the fat content of this amazing flavorful cheese keeps the 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 beef. But, a fair warning, I am a parsley lover!

Seasoning: Salt and freshly ground 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. 

The best way to form meatballs

• Roll 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.
• Don't pack them too tightly cause that affects their 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.

Note: The ingredients will yield about 10 to 14 large meatballs. But you definitely can get more if you make them smaller.

How to cook meatballs in sauce until tender

Yes, I cook meatballs in the sauce without browning them first—it must be a Southern Italian thing. 

I've been watching the making of meatballs in Italian tomato sauce since I was....well...very little.

And my family always dropped them right into the simmering sauce to get that mouthwatering, tender texture. It makes the tomato sauce taste better too.

But there are some basic steps to keep the meatballs from falling apart and get that non-grainy yet moist texture. 

So, let's go over them so you can enjoy them for dinner tonight.

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, stick with one large egg ( 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

• Another trick to having meatballs hold their shape is to keep your meat as cold as possible.

• It helps to form them, and they won't lose as much fat before cooking them in the 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

• Or so I've always been told—I can still hear the kitchen voices ring through. I only learned later that this advice affects the meatball's texture.

• The best meatballs are rolled with your hands—another one of those past voices. It's the quickest way to work in all the ingredients and handle the ground meat swiftly.

Add meatballs to a simmering sauce & don't overstir

• When ready to add them to the tomato sauce, stir them 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!
• Just give them one or two gentle stirs. That's it. Now let them gently simmer, pot-half-covered. And keep an eye on the sauce.

How long to cook raw meatballs in 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 through.

Note: It's one of those weekend recipes that you can easily let simmer unattended on the stove while you curl up on the sofa and read a book or do other things around the house. Just keep an eye on it.

Ingredients to make an easy authentic tomato sauce

• This homemade tomato sauce recipe is comforting and extremely satisfying.
• It doesn't take much to make a tasty sauce other than a few essential ingredients and allowing the flavors to come together gently.
• It is all in the tomatoes, the quality of the olive oil, and the beautiful fragrances of Basil and Oregano using garlic and shallots as the base of your sauce.

Note: There are many ways to make a tasty Italian tomato sauce. While traveling through Italy, I enjoyed some fantastic homemade pasta sauces deeply rooted in family traditions and their origins. But this simple tomato sauce recipe is the one I grew up with and still make today.

Tomato sauce recipe steps (Sugo di Pomodoro)

The simplicity of making a basic tomato sauce requires a bit of your attention, especially in the beginning to build up the flavors.

In addition, what you add and what type of (canned) tomatoes you use can create different variations of the same sauce.

STEP 1: cook and stir the garlic and shallot for 10 seconds in the heated olive oil to merely release their aromas, giving the sauce that fantastic fragrant base.

Don't let the garlic brown because it can give the sauce a sour taste.

STEP 2: Add the tomatoes and season with torn Basil leaves, oregano, salt, and pepper.

Basil is the primary herb in this sauce, but when the tomatoes taste overly sweet, the right amount of oregano beautifully balances their flavors. I highly recommend adding it!

STEP 3: Let the sauce come to a gentle but steady simmer and cook for 15 minutes. Then change to a low heat setting while preparing or adding the meatballs.

How to thicken tomato sauce

• Nothing beats a steady simmer over the stove to build a rich tomato flavor and thicken a good tomato sauce. 

• Keep your pot half-covered, allowing some of the liquid to evaporate.

• An extended cooking period also concentrates the sauce flavors, especially when adding meatballs.

Note: If you prefer a very smooth texture, let the tomato sauce first simmer to build the flavors. Then remove the pot from the stove, transfer the meatballs to a bowl, and carefully hand mix the sauce until you get the desired consistency.

Serving suggestions

In my house, there is really no specific rule for what to serve with these homestyle meatballs in tomato sauce. 

Here are a few of my favorite suggestions:

• We love them paired with pasta, of course. An excellent gluten-free brand we enjoy at home is pasta from Jovial.
• Serve with oven-roasted vegetables such as (sweet) potatoes, broccoli, cauliflower, or cauliflower mash
• Pair with a large green Kale salad or cucumber avocado salad.
• Cook black Japonica rice, wild rice, or quinoa on the side.
• Use any leftover tomato sauce to make this thick-crusted Sicilian-style pizza.
• Enjoy the meatballs separately as an antipasto on a Friday evening or get-togethers with cucumber and fennel bites and lupini beans.
• Serve them as part of an amazing grazing board.
• Serve with raw or sautéed zucchini noodles as a low-carb meal option.

Storage suggestions

In the fridge:

• Allow for the meatballs and the sauce to cool completely.
• Then divide the sauce and meatballs into portion-controlled airtight containers.
• They can be stored in the fridge for up to 5 days—the sauce can go even longer, up to 7 days.

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.

FAQ

Now you know all the secrets to make good meatballs and a finger-licking good red tomato sauce. It is time for you to make them!!! Mangia, Mangia!

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