Meatballs With Tomato Sauce Recipe

Soak breadcrumbs

In a small bowl combine the breadcrumbs and whole milk. Let sit 5 minutes until the crumbs absorb the milk and become soft.

Mix meatball mixture

In a large bowl add the ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, egg, salt, and black pepper. Using your hands or a spatula, gently mix until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 1 1/4-inch (about 1.5 oz) balls using a small scoop or spoon. You should get approximately 20–24 meatballs. Roll gently between your palms to form smooth balls; avoid compressing them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not overcrowd), brown meatballs on all sides, about 2–3 minutes per side, turning gently with tongs. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towel.

Sweat aromatics

In a large heavy saucepan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), red pepper flakes (if using), salt, black pepper, bay leaf, and 1/2 cup water or broth. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low so the sauce barely simmers. Cover partially with a lid and simmer gently for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened.

Finish sauce

Remove the bay leaf. Stir in the torn fresh basil and adjust seasoning to taste with salt and pepper. If sauce tastes too acidic, add up to another 1/2 teaspoon sugar, stirring and tasting.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fresh homemade pasta and cook until just al dente — fresh tagliatelle typically takes 2–3 minutes; fresh pappardelle 3–4 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Toss pasta and sauce

Return the drained pasta to the pot or a wide sauté pan over low heat. Add several ladlefuls of the tomato sauce and gently toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Transfer pasta to serving plates or a large serving bowl.

Plate and garnish

Top the pasta with meatballs and spoon additional sauce over them. Sprinkle with grated Parmesan and chopped fresh parsley. Serve immediately.