Recipe Description
Sunday Sauce and Meatballs is a classic Italian-American comfort food made with tender, flavorful homemade meatballs slowly simmered in a rich tomato sauce. The meatballs become incredibly juicy as they cook in the sauce, while garlic, onion, herbs, Parmesan, and tomatoes create a deeply savory flavor.
This hearty sauce is perfect for a traditional Sunday family dinner. Serve it over spaghetti, your favorite pasta, or alongside crusty Italian bread for soaking up every drop of the delicious tomato sauce.
Recipe Tips
- Don’t overmix the meatball mixture: Mix just until the ingredients are combined to keep the meatballs tender.
- Brown the meatballs first: Searing them gives them a flavorful crust and adds extra richness to the sauce.
- Simmer gently: Keep the sauce at a gentle simmer so the meatballs stay tender and don’t break apart.
- Use good-quality tomatoes: Since tomatoes are the foundation of the sauce, good-quality canned tomatoes make a noticeable difference.
- Make it ahead: The sauce tastes even better after resting overnight in the refrigerator.
- Keep the meatballs uniform: Use a cookie scoop or tablespoon to make evenly sized meatballs that cook at the same rate.
Sunday Sauce and Meatballs
Description
Tender homemade meatballs simmered in a rich, slow-cooked tomato sauce make this Sunday Sauce and Meatballs a comforting Italian-American family dinner that’s perfect with pasta and Parmesan.
Ingredients
For the Meatballs
For the Sunday Sauce
For Serving
Instructions
- Combine the breadcrumbs and milk: Place the breadcrumbs in a large bowl and pour in the milk. Let them sit for about 3–5 minutes until softened.
Add the remaining ingredients: Add the ground beef, ground pork, egg, Parmesan, garlic, parsley, Italian seasoning, salt, black pepper, and red pepper flakes.
Mix gently: Use your hands or a wooden spoon to mix everything together just until combined. Avoid overmixing.
Shape the meatballs: Form the mixture into approximately 18–20 meatballs, keeping them as evenly sized as possible.
Brown the meatballs: Heat olive oil in a large heavy-bottomed pot over medium heat. Brown the meatballs in batches for about 2–3 minutes per side. They do not need to be cooked through at this stage. Transfer them to a plate. - Sauté the onion: Add the diced onion to the same pot and cook for 5–7 minutes until soft and translucent.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Cook the tomato paste: Add the tomato paste and cook for 1–2 minutes, stirring frequently.
Add the tomatoes: Pour in the crushed tomatoes and tomato sauce. Add the water or beef broth, Italian seasoning, oregano, black pepper, salt, bay leaf, and sugar if using.
Bring to a simmer: Stir everything together and bring the sauce to a gentle simmer. - Return the meatballs: Carefully place the browned meatballs into the sauce, making sure they are partially submerged.
Slow-cook the sauce: Reduce the heat to low, cover partially, and simmer for 60–75 minutes. Stir gently from time to time to prevent sticking.
Finish the sauce: Remove the bay leaf and stir in the fresh basil and Parmesan. Taste and adjust the seasoning. - Cook the pasta: Cook spaghetti or your preferred pasta according to the package directions until al dente.
Combine and serve: Toss the pasta with some of the tomato sauce, then top with several meatballs and additional sauce.
Garnish: Finish with freshly grated Parmesan and fresh basil or parsley. Serve hot.
Make the Meatballs
Make the Sunday Sauce
Simmer the Meatballs
Serve:
Notes
- A combination of beef and pork gives the meatballs a tender texture and richer flavor.
- You can use all ground beef if preferred.
- For extra tender meatballs, don’t pack the mixture too tightly when shaping them.
- The sauce can be simmered longer for a deeper flavor; simply add a little water or broth if it becomes too thick.
- If you prefer a smoother sauce, use crushed tomatoes without large tomato pieces.
- For a spicier Sunday sauce, increase the red pepper flakes.
- Always taste the sauce near the end and adjust the salt before serving.
Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 31 g |
| Carbohydrates | 32 g |
| Fat | 29 g |
| Saturated Fat | 10 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 780 mg |
| Cholesterol | 105 mg |
Storage
- Refrigerator: Store the meatballs and sauce in an airtight container for up to 4 days.
- Freezer: Freeze the cooled meatballs and sauce for up to 3 months.
- Reheating: Reheat gently in a saucepan over medium-low heat until hot. Add a splash of water if the sauce has thickened.
- Pasta: For the best texture, store cooked pasta separately from the sauce.
Serving Suggestions
Serve Sunday Sauce and Meatballs over spaghetti, rigatoni, penne, or another favorite pasta. Add plenty of freshly grated Parmesan and fresh basil. Crusty Italian bread, garlic bread, or a simple green salad makes an excellent side.
Frequently Asked Questions
Sunday Sauce is a slow-simmered Italian-American tomato sauce traditionally served with meatballs and pasta for a hearty family meal.
Yes. You can replace the beef-and-pork mixture with 1½ pounds of ground beef, although the meatballs may be slightly less rich.
The meatballs should gently simmer in the sauce for about 60–75 minutes so they become tender and absorb the tomato flavor.
Yes. The sauce and meatballs can be made a day ahead and refrigerated. The flavors often become even better overnight.
Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Spaghetti is a classic choice, but rigatoni, penne, or other sturdy pasta shapes also work wonderfully with the rich sauce.
Devid Moretti
Your Trusted Italian Chief
Chef David Moretti is a passionate chef who loves bringing the warmth and flavors of Italian cooking into everyday kitchens. With a focus on fresh ingredients, comforting recipes, and simple cooking techniques, David shares delicious dishes that are easy to prepare and enjoyable to share with family and friends.
Leave a Reply