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If you love rich, flavorful Italian dishes, this Authentic Italian Meatballs recipe is a must-try! These tender, juicy meatballs are made with a blend of pork, beef, and Italian sausage, then simmered in a homemade tomato sauce for the ultimate Italian comfort food. Whether served with pasta, mashed potatoes, or crusty bread, they’re incredibly satisfying!

If you’re a fan of hearty meatball recipes, you might also love my Porcupine Meatballs—a classic oven-baked dish with rice-stuffed meatballs in a rich tomato sauce.

Authentic Italian Meatballs in a Rich Tomato Sauce

Prep Time: 20

Cook Time: 45

Resting Time:: 1

Servings: 6 servings

These Authentic Italian Meatballs are tender, juicy, and packed with rich flavor! Made with a blend of pork, beef, and Italian sausage, they’re simmered in a homemade tomato sauce for the perfect Italian-style meal. Serve them with pasta, mashed potatoes, or crusty bread for a comforting and satisfying dish. Plus, they’re great for meal prep—make ahead and reheat for even more flavour the next day!

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Ingredients

Meatballs

500 grams pork or beef mince or a mixture of both like I used today
3 Italian sausages 250 grams
3 tablespoons fresh parsley or 1 tablespoon dried parsley
1 teaspoon finely grated lemon rind
1 teaspoon black pepper
1 teaspoon salt
1/2 cup fresh soft breadcrumbs or almond meal like I used today
3 cloves garlic finely chopped
1/3 cup finely grated parmesan cheese
2 tablespoons milk
1 egg
1/4 teaspoon ground nutmeg

Sauce

3 cloves of garlic
1 small onion
2 tablespoons of finely chopped fresh basil or substitute 2 teaspoons of dried basil.
1 kg of roughly chopped fresh tomatoes skin, seeds, juice and all.
1 tbsp tomato paste
2 bay leaves
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
Oil & Butter for frying

Instructions

Meatballs

In a large mixing bowl, combine the pork & beef mince with Italian sausage meat (remove the casings and squeeze the meat out).
Add chopped parsley, lemon rind, salt, black pepper, nutmeg, and garlic to the bowl.
Stir in the breadcrumbs (or almond meal), Parmesan cheese, milk, and beaten egg.
Using clean hands, mix everything thoroughly until well combined. The mixture should feel moist but firm enough to hold its shape.
Wet your hands with water and roll the mixture into golf-ball-sized meatballs (about 18 balls).
Place the meatballs on a tray, cover, and refrigerate for at least 1 hour—this helps them hold their shape when frying.

Tomato Sauce

Heat 2–3 tbsp olive oil and butter in a heavy-based pan over medium heat.
Add the chopped onion and sauté for 2–3 minutes until soft and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the chopped fresh tomatoes (or canned tomatoes), followed by tomato paste, basil, bay leaves, salt, and black pepper.
Stir well and bring the sauce to a gentle boil. Reduce the heat and let it simmer uncovered for 30 minutes, stirring occasionally.
If the sauce gets too thick, add a little water as needed. If using canned tomatoes, you may need to add a pinch of sugar to balance the acidity.
Once the tomatoes have broken down and the sauce has thickened, turn off the heat and set aside.

Cook Meatballs

Heat 1–2 tbsp olive oil in a non-stick pan over medium-low heat.
Once the oil is warm, place the meatballs in batches, ensuring they don’t overcrowd the pan.
Fry the meatballs, turning them every minute or so, until they are golden brown on all sides (about 7 minutes per batch).
Remove the first batch and drain on a paper towel. Repeat with the remaining meatballs.
Once all meatballs are cooked, carefully drain most of the excess fat from the pan.

Simmer Meatballs in Sauce

Pour the prepared tomato sauce into the same pan (with the flavourful browned bits from frying the meatballs).
Add the fried meatballs into the sauce and gently stir to coat them.
Cover and let the meatballs simmer in the sauce for 10 minutes over low heat, allowing the flavours to meld.

Serve & Enjoy

Serve the meatballs with freshly cooked pasta, mashed potatoes, or crusty Italian bread.
Garnish with grated Parmesan cheese and fresh basil leaves.
Enjoy these meatballs fresh, or store leftovers in an airtight container for up to 3 days (they taste even better the next day!).

Video

Notes

👩‍🍳 COOKING TIPS & VARIATIONS ✔️ Chilling the meatballs before frying prevents them from falling apart. ✔️ Prefer a smoother sauce? Blend it before adding the meatballs for a restaurant-style finish. ✔️ Make it spicy by adding chili flakes or red pepper flakes to the sauce. ✔️ Gluten-free option – Swap breadcrumbs for almond meal or use GF breadcrumbs.

How to Make Authentic Italian Meatballs – Easy & Delicious