Juicy, tender meatballs made with a blend of beef and pork, slowly simmered in a rich, garlicky tomato sauce. Served in traditional terracotta bowls, this comforting Italian staple is bursting with deep, savory flavor and is perfect alongside crusty bread, fresh pasta, or creamy polenta.
Why You’ll Love This Recipe
Classic Italian Meatballs in Rustic Tomato Sauce offer a timeless combination of flavors that never fails to satisfy. The mixture of ground beef and pork gives the meatballs a perfect balance of richness and tenderness, while the slow-simmered tomato sauce brings warmth and depth. Whether served as a hearty appetizer or a main course, this dish delivers homemade comfort with every bite. It’s also a versatile recipe that’s easy to make in larger batches and perfect for freezing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmigiano-Reggiano
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Olive oil, for browning
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Directions
- In a large bowl, soak the breadcrumbs in milk for 5 minutes until softened.
- Add the ground beef, ground pork, grated Parmigiano-Reggiano, egg, minced garlic, chopped parsley, salt, and pepper to the breadcrumb mixture. Mix gently until just combined—do not overmix.
- Shape the mixture into meatballs, about the size of a golf ball.
- In a large skillet, heat olive oil over medium heat. Brown the meatballs on all sides in batches, turning gently to avoid breaking. They do not need to be fully cooked at this stage. Remove and set aside.
- In the same skillet, add additional olive oil if needed and sauté the chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook for 1 more minute.
- Pour in the crushed tomatoes and stir in dried oregano, salt, and pepper. Bring the sauce to a gentle simmer.
- Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer on low for 30–35 minutes until the meatballs are fully cooked and tender.
- Garnish with fresh basil leaves before serving.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
- Cheese-stuffed meatballs: Place a small cube of mozzarella inside each meatball for a melted surprise.
- Spicy version: Add a pinch of red pepper flakes to the meat mixture and sauce for a spicy kick.
- All-beef option: Use only ground beef if pork is unavailable.
- Herb switch: Substitute parsley with basil or oregano for a different herbal note.
- Lighter version: Use ground turkey or chicken in place of beef and pork.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over low heat until heated through, stirring occasionally.
For longer storage, freeze the meatballs and sauce in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I bake the meatballs instead of frying?
Yes, bake them at 400°F (200°C) for 18–20 minutes until browned. Then transfer them to the sauce to finish cooking.
What is the best meat ratio for tender meatballs?
A 50/50 blend of ground beef and pork yields the best balance of flavor and texture. Pork adds fat and tenderness, while beef adds richness.
Can I make the meatballs ahead of time?
Yes, the meatballs can be shaped and stored in the refrigerator for up to 24 hours before cooking. You can also freeze them raw or cooked.
How do I prevent tough meatballs?
Avoid overmixing the meat mixture and do not pack the meatballs too tightly when shaping them.
What can I serve with these meatballs?
They pair wonderfully with spaghetti, creamy polenta, garlic bread, or simply over mashed potatoes or rice.
Is Parmigiano-Reggiano essential?
While Parmigiano-Reggiano offers authentic flavor, you can substitute it with Pecorino Romano or even grated Parmesan cheese if needed.
Can I use fresh tomatoes instead of canned?
Yes, but they should be peeled and crushed. You may need to cook the sauce longer to reduce excess water.
How can I thicken the sauce?
Simmer uncovered for the last 10–15 minutes to let the sauce reduce and intensify in flavor.
Can I add vegetables to the sauce?
Yes, finely chopped carrots or celery can be sautéed with the onions for extra flavor and nutrition.
What wine pairs well with this dish?
A bold red wine such as Chianti, Sangiovese, or Barbera complements the rich tomato sauce and meat perfectly.
Conclusion
Classic Italian Meatballs in Rustic Tomato Sauce is a beloved, soul-warming dish that delivers on flavor, tradition, and comfort. Whether you serve it over pasta or with crusty bread to soak up the sauce, this recipe brings a touch of Italy to your table. It’s ideal for weeknight dinners, Sunday gatherings, or any time you crave something hearty and homemade.
Print
Classic Italian Meatballs in Rustic Tomato Sauce
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Halal
Description
Boulettes de viande tendres et juteuses, préparées avec un mélange de bœuf et de porc, mijotées lentement dans une sauce tomate onctueuse et aillée. Servies dans des bols traditionnels en terre cuite, ces boulettes italiennes réconfortantes débordent de saveur et accompagnent à merveille du pain croustillant ou des pâtes.
Ingredients
- Pour les boulettes de viande :
- 1/2 lb de bœuf haché
- 1/2 lb de porc haché
- 1/2 tasse de chapelure
- 1/4 tasse de lait
- 1/4 tasse de Parmigiano-Reggiano râpé
- 1 œuf
- 2 gousses d’ail hachées
- 2 cuillères à soupe de persil frais haché
- Sel et poivre, au goût
- Huile d’olive, pour dorer
- Pour la sauce tomate :
- 2 cuillères à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 2 gousses d’ail hachées
- 1 boîte (28 oz) de tomates concassées
- 1 cuillère à café d’origan séché
- Sel et poivre, au goût
- Feuilles de basilic frais, pour la garniture
Instructions
- Dans un bol, faire tremper la chapelure dans le lait pendant 5 minutes. Ajouter le bœuf haché, le porc haché, l’œuf, le parmesan, l’ail, le persil, le sel et le poivre. Mélanger jusqu’à obtenir un mélange homogène.
- Roulez-les en boulettes de viande (environ de la taille d’une balle de golf).
- Faire chauffer l’huile d’olive dans une poêle à feu moyen. Faire dorer les boulettes de viande de tous les côtés. Elles n’ont pas besoin d’être entièrement cuites. Réserver.
- Dans la même poêle, faire chauffer l’huile d’olive et faire revenir l’oignon jusqu’à ce qu’il soit translucide. Ajouter l’ail et poursuivre la cuisson 1 minute.
- Versez les tomates concassées, ajoutez l’origan, le sel et le poivre. Portez à frémissement.
- Déposez délicatement les boulettes dorées dans la sauce. Couvrez et laissez mijoter 30 à 35 minutes, ou jusqu’à ce qu’elles soient bien cuites et tendres.
- Garnir de basilic frais et servir chaud avec du pain, des pâtes ou de la polenta.
Notes
- Ne mélangez pas trop le mélange de viande pour garder les boulettes de viande tendres.
- La sauce peut être préparée à l’avance pour une saveur plus profonde.
- Utilisez un mélange de porc et de bœuf pour une texture et une richesse optimales.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
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