This Homemade Meatballs and Sauce recipe is a hearty, comforting classic that’s perfect for any occasion. With tender, flavorful meatballs simmered in a rich, aromatic tomato sauce, this dish is guaranteed to satisfy. The homemade sauce, made from whole peeled tomatoes and a blend of herbs, is the perfect accompaniment to the savory meatballs. Serve it over your favorite pasta for a delicious, family-friendly meal.
Why You’ll Love This Recipe
There’s something special about a homemade meatball and sauce dish, and this recipe brings that home-cooked goodness to life. The meatballs are tender and flavorful, and the sauce is thick, rich, and filled with aromatic herbs. The long simmering time allows all the flavors to meld together, creating a dish that’s even better the next day. Plus, it’s simple to make, with just a few basic ingredients. Whether it’s for a family dinner or a special occasion, this meal is a crowd-pleaser.
Ingredients
For the Meatballs
- 1 lb ground beef
- 2 tbsp finely diced onion
- 1 egg
- 2 tbsp breadcrumbs (use almond flour for gluten-free)
- ½ tsp salt
- ½ tsp pepper
For the Sauce
- ½ cup diced onion
- 1 tsp butter
- 1 tsp olive oil
- 1 (28 oz) can of whole, peeled tomatoes (plus 2-3 cans of water)
- 2 (6 oz) cans tomato paste
- ¾ tsp rosemary
- ¾ tsp thyme
- ¾ tsp marjoram
- ¾ tsp oregano
- ¾ tsp basil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Sauce
- Chop the onions and tomatoes
Start by finely chopping the onion. Then, chop the canned tomatoes into very small pieces. - Cook the onions
In a large saucepan, add the butter and olive oil over medium heat. Once warmed, add the chopped onions and cook until golden brown, about 5-6 minutes. - Add the tomatoes and tomato paste
Add the finely chopped tomatoes, tomato paste, and two cans of water to the saucepan. Stir well to combine. - Season the sauce
Add the rosemary, thyme, marjoram, oregano, and basil to the sauce. Stir to combine and bring to a boil.
Prepare the Meatballs
- Make the meatball mixture
While the sauce is coming to a boil, combine the meatball ingredients in a large mixing bowl. Add the ground beef, finely diced onion, egg, breadcrumbs (or almond flour for gluten-free), salt, and pepper. Use your hands to mix everything well until fully combined. - Form the meatballs
Roll the meatball mixture into balls about the size of a golf ball.
Cook the Meatballs
- Add the meatballs to the sauce
Once the sauce has come to a boil, lower the heat and carefully drop the meatballs into the sauce. - Simmer
Let the sauce and meatballs simmer on low heat for about 5-6 hours, stirring occasionally. Add more water to the sauce if needed, and keep it at a gentle simmer.
Serve
- Serve over pasta
Once the meatballs are cooked through and the sauce has thickened, serve the meatballs and sauce warm over pasta. Enjoy!
Servings and Timing
- Servings: 4-6 servings
- Preparation time: 20 minutes
- Cooking time: 5-6 hours (simmering time)
- Total time: 5-6 hours 20 minutes
Variations
- Gluten-Free Option: Use almond flour instead of breadcrumbs in the meatball mixture for a gluten-free version.
- Vegetarian Option: Replace the ground beef with a plant-based meat substitute or lentils for a vegetarian version.
- Spicy Version: Add red pepper flakes or extra chipotle peppers to the sauce for a bit of heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a saucepan over low heat, stirring occasionally. You may need to add a little water if the sauce has thickened too much.
FAQs
Can I make this dish ahead of time?
Yes! This dish actually tastes even better the next day after the flavors have had more time to meld. You can make it ahead and store it in the refrigerator for up to 3-4 days.
Can I freeze this meal?
Yes, the meatballs and sauce freeze well. Let the dish cool completely, then transfer to a freezer-safe container and store for up to 3 months. Reheat on the stovetop or in the microwave.
Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for the ground beef if you prefer a leaner option. The flavor will be slightly different, but it will still be delicious.
How do I know when the meatballs are cooked through?
The meatballs should be firm to the touch and no longer pink inside. If you’re unsure, you can cut one open to check or use a meat thermometer to ensure they have reached an internal temperature of 165°F (74°C).
Can I make this in a slow cooker?
Yes, you can make this in a slow cooker. After sautéing the onions and garlic, add the sauce ingredients to the slow cooker. Then, form the meatballs and place them into the slow cooker with the sauce. Cook on low for 5-6 hours or until the meatballs are fully cooked.
Conclusion
Nyuszi’s Homemade Meatballs and Sauce is a comforting, flavorful dish that’s perfect for family meals. The rich, aromatic tomato sauce paired with tender, savory meatballs is a combination that never goes out of style. With simple ingredients and an easy-to-follow process, you can make this dish from scratch and enjoy a hearty, satisfying meal. Whether served over pasta or with crusty bread, this recipe is sure to become a household favorite.
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Nyuszi’s Homemade Meatballs and Sauce
- Total Time: 5-6 hours 20 minutes
- Yield: 4-6 servings
Description
This Homemade Meatballs and Sauce recipe is a hearty, comforting classic that’s perfect for any occasion. With tender, flavorful meatballs simmered in a rich, aromatic tomato sauce, this dish is guaranteed to satisfy. The homemade sauce, made from whole peeled tomatoes and a blend of herbs, is the perfect accompaniment to the savory meatballs. Serve it over your favorite pasta for a delicious, family-friendly meal.
Ingredients
1 lb ground beef
2 tbsp finely diced onion
1 egg
2 tbsp breadcrumbs (use almond flour for gluten-free)
½ tsp salt
½ tsp pepper
½ cup diced onion
1 tsp butter
1 tsp olive oil
1 (28 oz) can of whole, peeled tomatoes (plus 2–3 cans of water)
2 (6 oz) cans tomato paste
¾ tsp rosemary
¾ tsp thyme
¾ tsp marjoram
¾ tsp oregano
¾ tsp basil
Instructions
- Start by finely chopping the onion. Then, chop the canned tomatoes into very small pieces.
- In a large saucepan, add the butter and olive oil over medium heat. Once warmed, add the chopped onions and cook until golden brown, about 5-6 minutes.
- Add the finely chopped tomatoes, tomato paste, and two cans of water to the saucepan. Stir well to combine.
- Add the rosemary, thyme, marjoram, oregano, and basil to the sauce. Stir to combine and bring to a boil.
- While the sauce is coming to a boil, combine the meatball ingredients in a large mixing bowl. Add the ground beef, finely diced onion, egg, breadcrumbs (or almond flour for gluten-free), salt, and pepper. Use your hands to mix everything well until fully combined.
- Roll the meatball mixture into balls about the size of a golf ball.
- Once the sauce has come to a boil, lower the heat and carefully drop the meatballs into the sauce.
- Let the sauce and meatballs simmer on low heat for about 5-6 hours, stirring occasionally. Add more water to the sauce if needed, and keep it at a gentle simmer.
- Once the meatballs are cooked through and the sauce has thickened, serve the meatballs and sauce warm over pasta. Enjoy!
Notes
- Gluten-Free Option: Use almond flour instead of breadcrumbs in the meatball mixture for a gluten-free version.
- Vegetarian Option: Replace the ground beef with a plant-based meat substitute or lentils for a vegetarian version.
- Spicy Version: Add red pepper flakes or extra chipotle peppers to the sauce for a bit of heat.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours (simmering time)
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
