Skip to main content

Meatballs In Tomato Sauce (Italian)

italian-polpetteMeatballs cooked in sauce is one of the most traditional recipes there is for Italian meatballs. This recipe for meatballs in sauce involves very light cooking, where the meatballs are cooked directly in the sauce, without frying. Remember that at the base of soft meatballs there is a soft dough. That is why it is preferable to use stale bread softened with milk instead of breadcrumbs. Reserve the addition of breadcrumbs only at the end of the process and only if it should be necessary.

1 lb ground meat
1 cup bread, stale
milk
2 eggs
1 cup Parmesan or Romano cheese, grated
breadcrumbs (only if necessary)
4 cups tomato purée
extra-virgin olive oil
1 clove garlic
kosher or sea salt
black pepper, freshly ground
nutmeg, to taste

Start by softening the bread, put the slices in a dish and add the milk. Allow a few minutes for the bread to absorb the milk and soften; you can turn the slices over to let it soften completely.

Gather the meat you have chosen for the preparation in a bowl (if you are using sausages, do not forget to remove the casings before crumbling them).

When the bread has softened, squeeze it to extract the excess milk, then add it to the crumbled meat. Also add the grated Parmesan cheese, eggs, salt, pepper and nutmeg. Knead the dough, preferably with your hands, to make it firm.

Initially do not add breadcrumbs, they may not be necessary; add them only if the dough seems too soft for you to work with. At this point, break off pieces of dough and shape the meatballs; you can make them any size you like, the important thing is that they are all about the same size.

In a large saucepan put a drizzle of oil and a clove of garlic, let it take on flavour, then add the tomato purée and adjust the salt. Cover and as soon as it comes to a boil add the meatballs, taking care not to overlap them. Cover and cook on low heat for about 45 minutes.

While cooking check that the sauce does not dry out too much; if necessary you can thicken it a little in the last few minutes, half covering the pot.

Makes 4 servings.

Cook's Notes:

  • Can I freeze my meatballs in sauce? Yes. You can make a double batch of meatballs and freeze the leftovers. Put them in an airtight container and place it in the freezer. You’ll be glad you have them when you are in the mood for a meatball sub.
  • Can I cook the meatballs before putting them in the sauce? Yes. You can fry or bake the meatballs before letting them simmer in the tomato sauce.
  • Can I make meatballs with different types of meat? Yes. This recipe will work with ground turkey and ground chicken. Chicken meatballs and turkey meatballs are a healthy option if you are looking for something with less fat.
  • Can I use this meatball recipe for meatloaf? Yes. This meatball recipe will make a delicious meatloaf mix. Instead of forming meatballs, form a loaf and bake it in the oven on a sheet pan or deep baking pan.
  • How many meatballs should I prepare per person? You can average 2-3 meatballs per person if the meatballs weigh about 2 oz each. If you are making small balls, make enough to give every person 4-6 oz of meatballs.
  • Can I use a slow cooker for this recipe? Yes. If you have a tomato sauce already cooked, you can add it to a slow cooker and place in your uncooked meatballs. You can also add some Italian sausage which go great with meatballs and pasta.
  • Pasta: Boil your favourite pasta shape and toss it with the tomato sauce you cooked the meatballs in.
  • Side Dish: I like a nice cheesy garlic bread to mop up the sauce on my plate.
  • Salad: A simple mixed greens salad with a red wine vinaigrette is a good choice.