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Meatball Sauce Recipe
5 from 12 votes

Meatball Sauce Recipe

This Meatball Sauce recipe pairs seasoned beef and Italian sausage meatballs with a tomato-based sauce flavored with onions, garlic, and dried herbs. The meatballs are pan-fried for browning before adding to a simmered sauce of tomato puree, water, basil, and oregano, resulting in a hearty, savory dish suited for serving with pasta or bread.

Prep Time
20 mins
Cook Time
40 mins
Servings: 8
Calories: 664 kcal
Course: Main Course, Appetizer
Cuisine: Italian, Italian-American Fussion

Ingredients

For the Meatballs:
  • 1/3 Italian bread loaf of
  • 1 pound ground beef 85/15 fat ratio
  • 1 pound Italian sausage sweet
  • 4 egg large
  • 1 cup breadcrumbs Italian style
  • 1 cup Parmigiano Reggiano cheese finely grated
  • 2 tablespoons basil minced, fresh
  • 1 tablespoon rosemary minced fresh
  • 1/2 cup onion small diced yellow
  • 2 garlic finely minced
  • 2 tablespoons olive oil
  • black pepper coarse and freshly cracked, to taste
  • salt coarse and freshly cracked, to taste
For the Sauce:
  • 1/2 cup onion small diced yellow
  • 2 garlic finely minced
  • 28 ounces tomato puree
  • 3 cups water
  • 2 teaspoons basil dry
  • 1 teaspoon oregano dry

Instructions

    Cup of Yum
  1. Submerge the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
  2. Next, squeeze as much water from the bread as possible. This does not need to be perfect; it's okay if the bread has a little liquid.
  3. Add it to a large bowl with beef, Italian sausage, fresh rosemary and basil, eggs, breadcrumbs, cheese, 1/2 cup of onion, 2 finely minced garlic cloves, salt, and pepper.
  4. Mix thoroughly until it is completely combined.
  5. Form the mixture into 24 equal-sized meatballs. They'll be about the size of golf balls.
  6. Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
  7. Set the meatballs to the side, add 1/2 cup of onion, gently season with salt, and cook over medium heat for 5 minutes.
  8. Turn the heat down to low and cook for 10 minutes, stirring occasionally. Then, mix in the garlic and cook it until fragrant, about 30 to 45 seconds.
  9. Pour in the tomato puree along with 3 cups of water.
  10. Next, add the dry oregano, basil, salt, and pepper and cook over low to medium heat for 10 to 15 minutes.
  11. Add the meatballs back in and cook for 10 to 15 minutes, or just until they are cooked and reach 165° internally.
  12. Serve the meatballs with optional garnishes of grated cheese and minced parsley.

Notes

  • Make up to two days ahead to maintain freshness.
  • Store covered in the refrigerator for up to four days or freeze for up to three months.
  • Thaw frozen meatballs and sauce in the refrigerator one day before reheating.
  • Reheat gently on the stove over low heat until warmed throughout.
  • Substitute 1 teaspoon onion powder for fresh onion and 1 teaspoon garlic powder for fresh garlic if desired.
  • Use a large pot or rondeau to brown and simmer meatballs evenly.
  • After adding tomatoes, use water to rinse out the container and add to the sauce for full flavor.
  • Test seasoning by frying a small portion of the meatball mixture before shaping all meatballs.
  • Season the sauce further if needed just before adding meatballs.

Nutrition Information

Calories 664kcal (33%) Carbohydrates 33g (11%) Protein 31g (62%) Fat 46g (71%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 174mg (58%) Sodium 988mg (41%) Potassium 890mg (19%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 765IU (15%) Vitamin C 14mg (16%) Calcium 243mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 664

% Daily Value*

Calories 664kcal 33%
Carbohydrates 33g 11%
Protein 31g 62%
Fat 46g 71%
Saturated Fat 18g 90%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 174mg 58%
Sodium 988mg 41%
Potassium 890mg 19%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 765IU 15%
Vitamin C 14mg 16%
Calcium 243mg 24%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.