Juicy Italian meatballs gently simmered in a rich tomato sauce – no frying required.
Meatballs are one of those recipes that should be simple, but sometimes they can turn into a whole big thing. Fry the meatballs. Make the sauce. Wash three pans. You wonder why you didn’t just make spaghetti bolognese instead! 😂 I promise these meatballs are not that recipe.
The first time I made these Italian-style Meatballs, I couldn’t believe how juicy they were. The meatballs are soft, cheesy and super tender, and they cook gently in the sauce rather than being fried first, which makes me happier than it probably should.
Don’t get me wrong, I will fry if I MUST. But the no-frying in this recipe means less mess, fewer dishes and no standing at the stove turning meatballs one by one, trying not to let them fall apart or brown too much on one side while somebody asks when dinner is ready … and, above all, if I can avoid frying sixteen individual meatballs, I’m taking that opportunity every single time!
There are a few small things happening in this recipe that make a really big difference. The onion and garlic are cooked first, which gives the meatballs incredible flavour without any crunchy onion pieces. If you have a child, husband or family member who can detect a single piece of onion from across the room, this step is life-changing!
The sauce also starts with a little butter, which might sound unusual, but it makes the tomato sauce rich, mellow and far less acidic. And then there’s the meatball mixture itself. The combination of beef and pork (although you can absolutely use just one or the other), parmesan and mozzarella creates the kind of meatballs that almost collapse when you cut into them. In the best possible way.
And while this feels like the sort of meal you might order at your favourite Italian restaurant, I think you will be quietly blown away by how easy it is to make. The sauce bubbles away while you roll the meatballs, everything cooks in the one pan and the end result feels very special.
I serve these with garlic bread because the very best part is dipping it directly into the sauce, and I like a simple green leafy salad on the side to complete the meal.
I can’t wait for you to make these. They’re cosy, comforting, incredibly delicious and one of those recipes that I suspect will find its way onto your regular dinner rotation very quickly!
What can I serve with Italian-style Meatballs?
Italian-style Meatballs pair beautifully with so many sides, which is one of the reasons I love this recipe. My personal favourite is serving them with my Bruschetta Salad and plenty of garlic bread for dipping into the sauce (arguably the best part). A simple green leafy salad also works beautifully if you want to keep things light.
Other delicious options include:
- Creamy mashed potato
- Buttery polenta
- Steamed green beans or broccolini (tenderstem broccoli)
- Roasted vegetables
- Spaghetti or your favourite pasta
- Crusty bread or focaccia
- A simple rocket (arugula) and parmesan salad
- Caesar salad
If you’re entertaining, I highly recommend garlic bread, a fresh salad and a big bowl of meatballs in the centre of the table for everyone to help themselves.
Why don’t you fry the meatballs first?
Cooking the meatballs directly in the sauce keeps them incredibly tender and juicy while also saving time and washing up. Because these meatballs contain parmesan and mozzarella, they have a softer texture than traditional fried meatballs, and gently cooking them in the sauce gives the best result.
Can I use just minced (ground) beef?
Absolutely. While I love the combination of beef and pork because it creates an incredibly tender and juicy meatball, you can make these using all minced (ground) beef if you prefer. I recommend using regular beef mince rather than lean beef mince, as the extra fat helps keep the meatballs soft and juicy. You can also use all pork mince or chicken mince.
If you enjoyed Italian-style Meatballs, I think you’ll love:
Marry Me Chicken Meatballs with Risoni (Orzo) – Juicy, flavourful meatballs are baked in the oven or air fryer, while a creamy, garlicky sauce does its thing on the stovetop. The pasta cooks in the same pan as the sauce.
Meatball Bake Recipe – Soft and juicy meatballs are baked in a luscious tomato-based sauce and topped with melted cheese.
Chicken Meatball Parmigiana Recipe – Everyone’s favourite chicken parmigiana, but in meatball form!
Risoni Mozzarella Meatballs Recipe – Melty mozzarella-stuffed meatballs cooked in a tomatoey sauce with risoni (orzo) pasta.
Pasta with Baked Meatballs in Garlicky Tomato Sauce Recipe – Beef and pork meatballs are baked in a garlicky tomato sauce, then served with your favourite pasta.
Italian-style Meatballs
Share Pin Recipe PrintIngredients
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 250 g (9 oz) minced (ground) pork (see note 1 for subs)
- 250 g (9 oz) minced (ground) beef (see note 1 for subs)
- 60 g (1 cup) panko breadcrumbs
- 2 tbsp full-cream (whole) milk
- ¼ bunch freshly chopped flat-leaf parsley
- 1 egg
- 50 g (½ cup) freshly grated parmesan, plus extra to serve
- 75 g (½ cup) freshly grated mozzarella
- ¾ tsp sea salt flakes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 800 g (28 oz) canned whole tomatoes (can be substituted with crushed tomatoes or passata)
- 125 ml (½ cup) water
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- ¼ bunch basil leaves, to serve
Instructions
- Cook the onions and garlic for the meatballs – Heat the oil in a large, heavy-based frying pan over medium–low heat. Add the onion and cook, stirring, for 4–5 minutes until softened. Add the garlic and cook, stirring, for 30 seconds. Remove the onion and garlic using a spoon. Set aside on a plate to cool for 5 minutes while you start the sauce.
- Start the rich tomato sauce – To the same pan, add the olive oil and butter. Once the butter has melted, immediately add the garlic and cook, stirring, for 30–60 seconds. Add the tomatoes, water, salt and pepper. Use the back of your wooden spoon to break up the tomatoes. Reduce the heat to low and simmer, uncovered, for 10 minutes while you make the meatballs.
- Make the meatballs – Place the cooked onion and garlic with the remaining meatball ingredients in a large bowl. Mix well to combine using your hands. Divide the mixture into sixteen even portions, then roll into sixteen balls.
- Add the meatballs to the sauce – Place the meatballs in the rich tomato sauce and cook for 12–15 minutes. Turn and cook for a further 8–10 minutes, or until the meatballs have cooked through. The sauce should be gently simmering, with small bubbles appearing around the meatballs. Avoid a rapid simmer, which can cause the meatballs to break apart and for the sauce to thicken too quickly. If the sauce is looking too thick, add 1–2 tablespoons of water at a time. If the sauce is too thin at the end of the cooking time, simply increase the heat to medium–high and allow it to simmer for 2–3 minutes or until thickened to your liking.
- Serve – Top the meatballs with parmesan and basil leaves. Serve with garlic bread on the side.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
Fridge – Roll the meatballs and store them, uncooked, in an airtight container in the refrigerator for up to 24 hours. When ready to cook, prepare the sauce and cook the meatballs as directed. Freezer – Place the uncooked meatballs on a lined tray and freeze until firm. Transfer to an airtight container or freezer bag and freeze for up to 3 months.To thaw and cook – Thaw the meatballs overnight in the refrigerator. Prepare the sauce as directed and cook the thawed meatballs according to the recipe instructions. Cooked dish – If you would like to make the entire recipe ahead, see the Leftovers section below for storage and reheating instructions.
