Classic Italian Meatballs and Sauce
There's nothing like the aroma of delicious Italian meatballs simmering away in a pot of homemade tomato sauce to get your gang excited for dinner. Year-round comfort food at its finest!
Servings 10 servings
Calories 443kcal
Ingredients
Meatballs
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 2 cups white bread crumbs from day-old bread, cube 2 thick slices and spin through processor
- ⅔ cup milk, to moisten bread crumbs
- ½ cup Parmesan cheese, grated
- ½ cup ricotta cheese
- 1 tablespoon minced garlic, 3-4 cloves
- 1 tablespoon dried parsley, or 2 tablespoons fresh
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon fennel seed, crushed in mortar and pestle
- ½ teaspoon nutmeg, freshly grated
- ¼ teaspoon crushed red pepper flakes
- 1 large egg, slightly beaten
- ¼ cup warm water
Sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- ½ cup red wine
- 2 28-ounce cans crushed tomatoes with puree (I prefer San Marzano, but go with your favorite)
- 2 6-ounce cans tomato paste
- 12 ounces water
- 2 tablespoons granulated sugar
- 2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 large bay leaf
- 1 Parmesan cheese rind
- ½ cup Parmesan cheese, grated
- ½ teaspoon nutmeg, freshly grated
- 8 fresh basil leaves, torn
- 1 ½ pounds pasta, cooked according to package instructions
Instructions
Meatballs
- Preheat oven to 375°F. Place ground meats in large mixing bowl. In a medium bowl, combine breadcrumbs with milk to moisten. Add moistened breadcrumbs and all remaining ingredients to large bowl with ground meats.
- Mix gently with your hands until combined. Form into 16-20, 2 – 2 ¼ inch meatballs, and place on large, rimmed baking sheet lined with parchment or foil. (Can be made 1 day ahead. Cover and refrigerate. Let sit at room temperature 30 minutes before continuing.) Bake in preheated oven for 10-12 minutes.
Sauce
- Heat olive oil in large Dutch oven or stock pot over medium heat. Add onion and sauté until soft and translucent, 5-7 minutes. Add garlic and cook 1 minute more, stirring frequently.
- Pour in wine and cook until half the liquid evaporates, 3-5 minutes. Stir in crushed tomatoes, tomato paste, water, sugar, dried herbs, bay leaf, and parmesan rind. Bring to simmer.
- Nestle partially-baked meatballs into sauce. Cover pot with lid slightly ajar, lower heat to low and simmer 25-30 minutes until meatballs are cooked through, stirring occasionally.
- Remove bay leaf and Parmesan rind. Season with salt and pepper, to taste. (Can be made 1 day ahead. Let cool and refrigerate. Rewarm over medium-low heat before continuing.)
- Add grated Parmesan cheese, nutmeg, and torn basil leaves. Serve meatballs and sauce with pasta of choice. Pass extra parm separately and enjoy!
Notes
*See post for Storage & Reheating, Recipe Tips and Variations. Enjoy!
Nutrition
Serving: 1 serving w/ pasta | Calories: 443kcal | Carbohydrates: 39g | Protein: 32g | Fat: 19g | Cholesterol: 110mg | Sodium: 1531mg | Potassium: 1508mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1420IU | Vitamin C: 30mg | Calcium: 315mg