Old Fashioned Italian Meatballs with Homemade Sauce Recipe
Old Fashioned Italian Meatballs with Homemade Sauce are pure comfort. Simmered until tender in a rich, garlicky sauce, they’re perfect for pasta night or tucked into a toasted roll.
Servings: 18 meatballs
Calories: 149kcal
Ingredients
For the Meatballs
- 3/4 cup breadcrumbs
- 1/4 cup whole milk OR buttermilk
- 1 lb ground beef
- 1/2 lb ground pork
- 1 egg lightly beaten
- 1/3 cup grated parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil minced
- 3 tbsp fresh parsley minced
- 1 teaspoon salt
- 1/2 tsp pepper
- 1/4 cup olive oil
For the Sauce
- 2 tbsp olive oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 2 (14.5 oz) cans diced tomatoes
- 3 tbsp tomato paste
- 1 tsp granulated sugar
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 3 tbsp grated parmesan cheese
Instructions
For the Meatballs
- In a small bowl, combine the breadcrumbs and buttermilk. Stir and let sit for 5 minutes or until the breadcrumbs are moist.
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumb mixture, egg, parmesan, onion powder, garlic powder, oregano, basil, parsley, salt, and pepper. Using your hands, gently mix the ingredients, being careful not to overwork them. Shape the meat mixture into balls, approximately 1 ½ inches in size.
- In a large skillet set over medium heat, add the olive oil. When the oil is shiny and hot, add the meatballs. You may need to cook them in batches, depending on the size of your skillet. You don't want to overcrowd the pan, or they won't brown properly. Brown the meatballs on all sides, rotating every 2–3 minutes or so. Remove the meatballs and place them on a paper towel-lined plate.
For the Sauce
- In a large pot over medium heat, add the olive oil. When hot, add the onion and sauté until tender and translucent. Add the garlic and cook until fragrant. Add the crushed tomatoes, diced tomatoes, tomato paste, sugar, basil, parsley, salt, pepper, and red pepper flakes. Bring to a rolling simmer, then reduce to low and allow to simmer for 10 minutes. Add the cooked meatballs and the parmesan. Simmer for an additional 50 minutes, taking care to check that the sauce isn't burning or that the meatballs aren't sticking. Serve with cooked spaghetti or use for meatball subs.
Notes
-Ground turkey can be used in place of both the ground beef and ground pork.
STORE Italian Meatballs and sauce in an airtight container once cooled, and refrigerate for 3–4 days, keeping them with sauce to prevent drying out. FREEZE fully cooked meatballs and sauce in a freezer-safe bag or container for up to 3 months, then thaw overnight in the refrigerator.
To FREEZE uncooked meatballs, place them on a tray for 5 hours until firm, then transfer to a freezer-safe bag for up to 3 months and thaw in the refrigerator before cooking.
REHEAT on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals until warmed through..
Nutrition
Serving: 18serving | Calories: 149kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 293mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
