Grandma's tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.
Prep time: PT30M
Cook time: PT120M
Total time: PT150M
Rating
4.88 stars (3140 reviews)
Keywords
italian meatballs, meatball recipe, spaghetti with meatballs
Ingredients
¼ cup olive oil
½ cup minced yellow onions
2 teaspoons minced garlic
6 ounces tomato paste
7 cups crushed canned tomatoes
2 teaspoons kosher salt
½ teaspoon black pepper
2 pounds ground beef (80% to 85% lean )
2 large eggs
1 cup plain breadcrumbs (or Italian-style)
½ cup grated parmesan cheese
½ cup finely minced yellow onion
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Italian seasonings
1 teaspoon minced garlic
¼ cup sliced basil
Categories
Entree
Cuisine
Italian
Steps
Make the Tomato Sauce - In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the onions are translucent, about 3 minutes.Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Heat the Oven - Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.
Make the Meatball Mixture - In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix thoroughly until combined.
Shape the Meatballs - Measure out 1/3 cup of the ground beef mixture (3 ounces), about the size of an egg, then roll it into a ball. Evenly space them on the prepared baking sheet. This should yield 14 to 15 meatballs.
Broil the Meatballs - Transfer the meatballs to the lower-middle position in the oven. Cook until the surface is browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side.
Simmer - Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork-tender when sliced.
To Serve - If needed, adjust the consistency of the sauce with water, about 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.
Nutitrion
Serving Size: 1 serving
Calories: 216 kcal
Carbohydrates: 9 g
Protein: 19 g
Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 44 mg
Sodium: 810 mg
Sugar: 2 g
Unsaturated Fat: 5 g
Reviews
Dianne on 2026-09-28 (5 stars): I tried at least a dozen meatball recipes before finding yours a few years ago! They are the BEST! I tried to make them gluten free a few times and they aren’t the same. Do you have any gluten free breadcrumb recommendations or any tips to make the texture the same as the gluten version? They are still amazing either way. Thanks for the great recipe! 😊
Kenneth B. McIntosh on 2026-09-21 (5 stars): These were a hit with old and young alike.
I used 1/3 italian sweet sausage and 2 Tbs of cream.
I have enjoyed eating meatballs in Italy, Spain and, at many fine Italian restaurants in America. These hold their own against all commers.
Thank you for sharing this recipe.
Donna on 2026-09-19 (5 stars): Hi there
I just made the meatballs and wow they're delicious!! They are tender and juicy amazing !
I also made my own sauce from tomatoes from my garden this morning
I can't wait to try the sauce and meatballs together for dinner tonight !!
Sweet Molly on 2026-09-18 (5 stars): Broiling the meatballs is genius. I used fresh ingredients (not frozen) and it turned out awesome. I read the comments after I shopped and I would definitely use fresh parsley in the future because I find it makes everything pop. Thank you for sharing.
Karen Albert on 2026-09-16 (5 stars): Seriously, Seriously, they are the best meatballs ever!
Michelle Regal on 2026-09-15 (5 stars): I’ve been using this recipe for over 7 years and have made the meatballs DOZENS of times! I absolutely love them…closest recipe to my Sicilian great-grandmother’s meatballs I’ve ever found. I make my own simple sauce using Cento San Marzano tomatoes, garlic, and onion. Best meatball recipe EVER. (Use 4C seasoned breadcrumbs if you can find it!)
Kelly Flanagan on 2026-09-12 (5 stars): This is the best recipe! I've made it several times just as written. Its become a regular in my meal rotation. Thank you!
Mina on 2026-09-08 (5 stars): Best meatball recipe yet!
