This post may contain affiliate links.
Sometimes a day calls for homemade Meatballs covered in rich, traditional Italian-style tomato sauce with a bowlful of hearty spaghetti. This recipe is food for the soul and I wouldn’t be without it. The revelation? They’re honestly so easy to make from scratch!
What’s not to love about cooking up a pan of delicious classic Meatballs in Tomato Sauce?
If you’re a little daunted at the idea of making meatballs from scratch, I hear you. Yes, you can buy ready-made meatballs, but to be honest every time I do I’m disappointed, so now I stick to homemade.
Follow this easy recipe with a few simple tips and tricks and I promise you won’t go far wrong.
It really is the one thing that is always worth the time and effort (and actually, it only takes about 15 minutes to get stuck into mixing and rolling them).
To save time, I’ve simplified parts of the rest of the recipe so I can enjoy rolling these little beauts. Get stuck in and enjoy.
Why you’ll love this Easy Meatballs recipe
⭐️ Perfect for make-ahead batch cooking
⭐️ Rich, hearty and good for the soul
⭐️ Delicious and a big hit with the whole family
Pork & Beef Combo
I think it’s worth using both pork and beef mince for making meatballs as this is in-keeping with traditional Italian-style. It’s a really tasty combination and most supermarkets sell the combination in a pack.
That said, if you only have beef they will still be delicious, just a slightly different texture and flavour.
Classic Meatballs in Tomato Sauce Ingredients
For the meatballs:
- Mince – Half and half of beef mince (I like to use about 10% fat for meatballs) and lean pork mince if you can get it.
- Breadcrumbs – These are to help the meatballs bind, and you can use gluten free ones of these if you like.
- Egg – Just one egg helps the meatball mixture stick.
- Oil – Go for olive oil or sunflower oil to pan fry the meatballs initially.
- To flavour – A little garlic and flat leaf parsley.
For the tomato sauce:
- Base vegetables – Carrots and onions. Chop the veggies as small as you can as it hides them in the sauce. You could add celery, extra carrots or mushrooms too if you fancy.
- Herbs – Garlic, dried oregano, salt and pepper, and fresh basil or parsley.Sauce – Good quality tinned tomatoes, tomato puree and balsamic vinegar.
How to make Meatballs from scratch
1. Combine the meatball ingredients (apart from the oil) and squish very well with clean hands. Shape into 12 balls.
2. Gently fry the meatballs in batches until browned, then remove from the pan and start your sauce.
3. Fry the veggies and herbs, then add the tomatoes, puree and balsamic and water. Put the meatballs back in and leave to cook, as per the full recipe below.
4. In the meantime, cook your spaghetti, then stir everything together when cooked. Stir through the herbs and parmesan to serve.
Storing
I ALWAYS make a double batch when I’m making meatballs.
Make double the recipe amount (minus the spaghetti) and, once cooled, freeze a few portions in freezer-safe containers for another day.
You may just need to add a splash of extra liquid when it’s defrosted if the sauce is a little thick.
Leftovers will also keep in the fridge for up to 3 days. Simply reheat thoroughly when you’re ready.
While I do talk a lot about batch cooking here, this is actually a quick and simple enough meal to make from scratch on a weeknight to enjoy the same evening too.
Top Tips
✅ Get your (clean) hands in there and combine those ingredients really well!
✅ Once everything is combined you can shape the mixture into about 12 equally-sized meatballs (about the size of a walnut in the shell), OR 24 smaller hazelnut-in-a-shell-sized balls. Really it’s down to your own preference, but please note that smaller meatballs might need slightly less cooking time.
✅ Pan fry the meatballs before you add them to the sauce. Browning them initially will give them a nice colour and texture. Soft, greyish meatballs just aren’t appetising! Fry them until they’re evenly cooked, which you might need to do in batches, depending on the size of your meatballs and your pan.
More Italian-style Recipes…
Slow Cooker Chicken
Slow Cooker Chicken Cacciatore
Under 30 minutes
Oven Baked Risotto {with Bacon and Cheese}
Beef Mince Recipes
BEST EVER Spaghetti Bolognese {Oven or Hob}
FAQs
This is my take on lassic Italian meatballs, including the seal of approval from my Italian husband!
If you’d like to try a different kind, see my Ikea-style Swedish Meatballs recipe here.
Spaghetti suits this sauce really well, but of course you can choose a different kind if you prefer (or you don’t have any spaghetti in the cupboard.)
Follow my Meatball Orzo Bake for a completely different take on this recipe too!
The trick is to not overcook them in the pan, so make sure you fry them until completely browned, and remove them from the pan as you make a start on the sauce, rather than leaving them in.
They will then go back into the sauce liquid to gently bubble and cook through, making them nice and juicy and tender.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Classic Meatballs {with Rich Tomato Sauce}
Ingredients
For the meatballs
- 250 g (9 oz) Minced beef, About 10% fat
- 250 g (9 oz) Pork mince, Lean
- 2 Garlic cloves, Peeled and crushed
- 10 g (2 tsp) Flat leaf parsley, Chopped
- 50 g (2 oz) Breadcrumbs
- 1 Egg
- 1 tbsp Olive oil
For the Tomato Sauce:
- 1 Onion, Peeled and chopped
- 150 g (5 oz) Carrots, Peeled and chopped into small chunks
- 4 Garlic cloves, Peeled and crushed
- 1 tbsp Dried oregano
- Salt and pepper
- 800 g (28 oz) Tinned tomatoes, x2 tins
- 3 tbsp Tomato puree
- 2 tbsp Balsamic vinegar
- 20 g (4 tsp) Fresh basil or parsley, Chopped
To Serve:
- 300 g (11 oz) Spaghetti, (75g per person as a guide)
- 50 g (2 oz) Parmesan
Instructions
To make the meatballs:
- Combine the meatball ingredients (apart from the oil) and squish very well with clean hands. Shape into 12 balls.
- Heat the oil in a heavy saucepan and gently fry the meatballs in batches until browned all over. Remove from the pan and move to one side.
To make the sauce:
- Add to your pan (it should still have some fat in the bottom from the meatballs, if not add a splash more oil) the onion, carrot, garlic, oregano, salt and pepper. Fry for about 10 minutes until starting to soften.
- Add the tinned tomatoes, tomato puree, and balsamic vinegar. Fill one of the empty cans with water and add this in too. Stir well and then add your meatballs back in. Pop a lid on and bubble away over a low heat for 25 minutes.
- While the meatballs are cooking away, cook your spaghetti.
- Stir through the fresh herbs and serve topped with grated Parmesan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on February 1st, 2019. It was updated on July 30th, 2025 to add additional tips and step-by-step videos.
Delicious, simple and quick. Winner
Yum 😋 made a nice change to my usual spag bol sauce. I had to add a sprinkle of brown sugar as mine was bitter with all the tomatoes 🍅- went down a storm and doubled up so can pop it in the freezer for a day I cba to food prep and cook. 🧑🏼🍳
Could I cook this in the slow cooker?
Another easy, delicious recipe. The family, including Grandpa, gave this 5 out of 5 stars.
Some days are just made for Homemade Easy Meatballs drenched in rich, traditional Italian-style tomato sauce, paired with a hearty bowl of spaghetti. This recipe is pure comfort food—delicious, satisfying, and perfect for those deep cravings. It’s the kind of meal that hits the spot every single time.
I never made meat ball sause I am irish always bought the sause I will never do that again