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5.0 from 12 votes

Meatball Sauce Recipe

This tasty Meatball Sauce recipe features tender herb-filled meatballs pan-seared and simmered in a delicious, simple tomato sauce.

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

Ingredients

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

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-Ahead: You can make this up to 2 days ahead for freshness.
  • How to Store: Cover and store in the fridge for up to 4 days. Cover and freeze for up to 3 months. Thaw the meatballs and sauce in the fridge for one day before reheating.
  • How to Reheat: Add the desired amount of meatballs and sauce to a medium-sized saucepot and heat over low heat until warm.
  • Substitute one teaspoon of onion granules or powder for the onion in the meatballs and one teaspoon of garlic granules or powder for the garlic.
  • I used a 6-quart rondeau pot for this recipe.
  • After adding the tomatoes, I added the 3 cups of water to the container and swooshed it around to get any excess tomato into the sauce.
  • The sauce will get better with time as the ingredients begin to marry.
  • Be sure to taste the sauce before adding the meatballs to determine if additional salt, pepper, or dry herbs are needed.
  • I suggest frying a small piece of the meatballs in oil and adjust the seasonings accordingly.

Nutrition Information

Calories 664kcal (33%) Carbohydrates 33g (11%) Protein 31g (62%) Fat 46g (71%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 174mg (58%) Sodium 988mg (41%) Potassium 890mg (25%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 765IU (15%) Vitamin C 14mg (16%) Calcium 243mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

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.