My Homemade Italian Meatballs with Sauce: A Family Tradition (with Keto Version) (VIDEO)
Make homemade Italian meatballs with sauce just like Nonna used to. This classic recipe with tomato sauce is easy to make and full of flavor.
Meatballs with sauce are one of the most classic recipes, much loved by everyone, but especially by the little ones. There are so many ways to prepare meatballs. Every grandmother has their own secret recipe that has been passed down through the generations. While grandmothers keep their recipes close to their hearts, today I want to share with you how my family prepares our meatballs.
A recipe using meatballs and sauce always takes me back to Sunday family dinners from my childhood. The warm, comforting smells and tastes transport me to a happier time. While my meatballs may not be up to my grandmother’s standard of excellence, I hope sharing this recipe allows you to experience even a small piece of the joy and comfort it brings me.
I hope you and your family enjoy this recipe as much as mine does.
Meatballs with Tomato Sauce Ingredients
The ingredients for Italian meatballs with tomato sauce typically include a flavorful combination of ingredients to create a delicious and comforting dish. Here’s a breakdown of the ingredients for both the meatballs and the tomato sauce (for the quantity, please read the recipe below):
- Ground Meat: A mix of ground beef and ground pork is commonly used for Italian meatballs, providing a rich flavor and juicy texture.
- Crumb of Bread: Moistened bread crumbs act as a binder and help retain moisture in the meatballs.
- Parmesan Cheese: Adds a nutty and salty flavor to the meatballs.
- Eggs: Bind the ingredients together and add moisture to the mixture.
- Fresh Herbs: Typically, parsley and sometimes basil are added for freshness and aroma.
- Salt and Pepper: Seasonings to enhance the overall taste of the meatballs.
- Olive Oil: Used for cooking the meatballs and adding richness to the dish.
- Tomato puree: Used for the tomato sauce.
What Kind of Meat Should I use for Italian Meatball Recipe?
A mixture of beef, pork and veal is traditional, but you can use any meats you like. Beef and pork are more budget-friendly. For extra flavor, use Italian sausage. Ground chuck, brisket and sirloin work well for beef. For pork, choose shoulder or butt.
Breadcrumbs or Crumb of Bread?
In traditional Italian meatball recipes, you may find the use of “crumb of bread” instead of breadcrumbs. This practice dates back to old culinary traditions and serves a specific purpose in the meatball-making process.
The purpose of using the crumb of bread is to act as a binder and help retain moisture in the meatballs without adding too much dryness or density. The “crumb of bread” method allows the bread to integrate more seamlessly into the meat mixture, ensuring a softer and more tender texture in the final meatballs. Additionally, it helps prevent the meatballs from becoming tough or dense, resulting in a more delicate and flavorful dish.
By incorporating the “crumb of bread” technique, traditional Italian meatball recipes maintain a balance of flavors and textures that have been passed down through generations, capturing the essence of classic Italian cuisine.
How Can I Make Keto Italian Meatballs?
Transforming classic Italian meatballs into a keto meatball recipe is simple. Just replace bread with almond flour. In this recipe, add two tablespoons of almond flour for a low-carb twist without compromising on flavor.
Watch Classic Italian Meatball Video Recipe
How to Make Classic Italian Meatballs
I mix minced meat and sausage together, which gives the meatballs a unique flavor. Adding bread and cheese does more than just accentuate the taste – it provides just the right softness and texture. Our round meatballs are browned first before being cooked through in the tomato sauce. This ensures they hold their shape and don’t fall apart in the pot.
Prepare the Ingredients – To prepare the meatballs with sauce, begin by removing the crust from the bread. Carefully cut the sausages lengthwise and gently remove the casing.
Mix the Ingredients – Add the sausage, beef, bread, parsley, salt, black pepper, oregano, nutmeg to a bowl and thoroughly mix the ingredients together. Next, add the eggs and knead the mixture by hand until it forms a homogeneous dough.
Shape Meatballs – Once the dough is fully combined, form spheres weighing approximately 30 grams each by taking a small portion of dough and shaping it between your hands; with this portion size, about 30 meatballs should be formed.
Cook Meatballs – Once all the meatballs have been shaped, heat oil in a non-stick pan over medium heat. Once the oil is hot, carefully add the meatballs and cook for roughly two minutes per side to brown them evenly. Then, stir in tomato purée and season with salt and black pepper. Cover the pan, reduce the heat to low, and simmer for 15–20 minutes to allow the flavors to blend.
How to Serve Italian Meatballs with Sauce
To serve meatballs with tomato sauce, transfer them to a serving dish or plate. You can either serve them family-style in a large bowl or arrange them neatly on a platter. For added flavor and presentation, you can garnish the meatballs with freshly chopped parsley, grated Parmesan cheese, or a sprinkle of red pepper flakes.
In Italy, classic meatballs with tomato sauce are usually served with crusty bread for soaking up the delicious sauce. You can also serve them over creamy polenta or alongside a fresh salad.
Meatballs with Tomato Sauce Storage Instructions
Yes, raw or cooked meatballs freeze well for up to 3 months. Freeze raw meatballs on a baking sheet until firm, then transfer to an airtight container or ziplock freezer bag. Cooked meatballs can go straight into the freezer bag. When ready to eat, thaw meatballs overnight in the refrigerator. Cook raw meatballs as directed. Reheat cooked meatballs in the sauce, or oven, microwave or stovetop until heated through.
Italian Meatballs with Sauce Wine Pairing
Pairing Italian meatballs with tomato sauce with the right wine can elevate the dining experience. Here are some wine pairing suggestions to complement this classic dish:
- Chianti: A medium-bodied Italian red wine like Chianti pairs well with meatballs and tomato sauce. Its acidity and cherry fruit flavors complement the rich tomato sauce and savory meatballs.
- Barbera: Another excellent choice is Barbera, a versatile Italian red wine with bright acidity and red fruit notes. It can stand up to the acidity of the tomato sauce while enhancing the flavors of the meatballs.
- Merlot: A soft and fruity Merlot can be a great pairing with meatballs and tomato sauce. Its smooth tannins and plum flavors work harmoniously with the savory elements of the dish.
- Zinfandel: If you prefer a bolder wine, Zinfandel with its ripe fruit flavors and peppery notes can be a delightful match for meatballs in tomato sauce. It complements the richness of the dish.
- Pinot Noir: For those who enjoy a lighter red wine, Pinot Noir is a versatile option. Its bright acidity and red fruit flavors can enhance the flavors of the meatballs and tomato sauce without overpowering them.
My Homemade Italian Meatballs with Sauce: A Family Tradition
Ingredients
- 50 g stale crumb of bread 1¾ oz
- 350 g sausage 12¼ oz
- 300 g ground beef 10½ oz
- 50 g grated Parmesan 1¾ oz
- 2 tablespoons chopped fresh parsley
- Salt to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon grated nutmeg
- Black pepper to taste
- 2 eggs
- 4 tablespoons extra virgin olive oil
- 500 g tomato puree 1 lb 1¾ oz
Instructions
- Remove the crust from the bread.
- Carefully cut the sausages lengthwise and gently remove the casing.
- Add the sausage, beef, crumb of bread, parsley, salt, black pepper, oregano, nutmeg to a bowl and thoroughly mix the ingredients together.
- Add the eggs and knead the mixture by hand until it forms a homogeneous dough.
- Once the dough is fully combined, form spheres weighing approximately 30 grams each by taking a small portion of dough and shaping it between your hands; with this portion size, about 30 meatballs should be formed.
- Once all the meatballs have been shaped, heat oil in a non-stick pan over medium heat.
- Once the oil is hot, carefully add the meatballs and cook for roughly two minutes per side to brown them evenly.
- Then, stir in tomato purée and season with salt and black pepper. Cover the pan, reduce the heat to low, and simmer for 15–20 minutes to allow the flavors to blend.
- Serve the hot meatballs and sauce immediately, garnished with fresh parsley to enhance the presentation and flavor.
