Old School Tomato Sauce with Meatballs
Transport your taste buds to the comforting warmth of Sunday family dinners with this Old School Tomato Sauce with Meatballs recipe. Featuring tender, flavor-packed meatballs made from a blend of ground beef and pork, Parmesan cheese, and fresh parsley, these hearty bites simmer to perfection in a rich, slow-cooked tomato sauce. Infused with aromatic garlic, herbs like oregano and basil, and a touch of red pepper flakes for subtle heat, this classic Italian-American dish is ideal for pairing with spaghetti or your favorite pasta. Perfectly balanced and satisfying, this recipe takes two hours to coax out deep, nostalgic flavors, making it the ultimate from-scratch comfort food. Garnish with fresh basil and extra Parmesan for an authentic, restaurant-worthy finish.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup bread crumbs
- 0.25 cup milk
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons parsley, chopped
- 4 cloves garlic, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 cup water
- 1 pound spaghetti or pasta of your choice
- fresh basil (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, milk, Parmesan cheese, egg, parsley, half of the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix gently with your hands until just combined. Do not overmix.
Form the meat mixture into 1.5-inch balls and place them on a baking sheet or plate. This should make about 18-20 meatballs.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-6 minutes per batch. Remove the browned meatballs and set them aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until softened, about 5 minutes. Add the remaining minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour in 1 cup of water and stir to combine.
Bring the sauce to a gentle simmer, then carefully return the meatballs to the pot. Lower the heat to a slow simmer and cover partially with a lid. Cook for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if needed. If the sauce thickens too much, add a splash of water to reach your desired consistency.
While the sauce is finishing, cook the spaghetti or pasta of your choice according to package instructions. Drain and set aside.
Serve the meatballs and sauce over the pasta, garnished with fresh basil if desired. Offer additional Parmesan cheese on the side.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
