Italian Meatballs with Homemade Sauce

Ingredients

For the Meatballs

¾ lb ground beef

¾ lb ground pork

½ lb ground veal

1 cup Italian-style breadcrumbs

2 large eggs, lightly beaten

1 cup buttermilk

1 cup freshly grated Parmigiano-Reggiano

Salt and black pepper, to taste

Optional: chopped onion, parsley, or Italian herbs (basil, oregano) for extra flavor

For the Sauce

Use your favorite homemade tomato sauce, or simmer a simple one with:

2 tablespoons olive oil

1 small onion, finely diced

4 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 teaspoon sugar

1 teaspoon dried basil

½ teaspoon black pepper

Instructions

1. Prepare the Meat Mixture

Hungarian Mushroom Soup Recipe

Cream of Asparagus Soup

Linguine Caprese

In a large bowl (Bowl 1), combine the ground beef, pork, and veal.

Mix gently with your hands or a spoon—just enough to combine without compacting the meat.

2. Prepare the Binder

In another bowl (Bowl 2), stir together the breadcrumbs, eggs, buttermilk, and grated Parmigiano-Reggiano.

Add optional herbs or minced onion if you like.

Let the mixture rest for 10 minutes so the breadcrumbs fully absorb the liquid.

3. Combine

Add the breadcrumb mixture to the meat and mix gently until just combined.

Avoid overmixing to keep the meatballs tender.

4. Shape and Bake

Preheat your oven to 375°F (190°C).

Shape the mixture into large meatballs (about the size of a golf ball or slightly larger).

Arrange on a baking sheet lined with parchment paper or lightly greased foil.

Bake for 25 minutes, until browned and nearly cooked through.

5. Simmer in Sauce

While the meatballs bake, prepare or heat your tomato sauce in a large pot over medium-low heat.

Transfer the baked meatballs directly into the simmering sauce.

Cover and let them cook for another 20–30 minutes, allowing them to soak up the sauce and finish cooking through.

To Serve

Serve hot with spaghetti, fresh basil, and extra Parmigiano-Reggiano on top.

Pairs beautifully with garlic bread and a crisp salad.

Chef’s Notes

For extra tenderness, use fresh breadcrumbs instead of dry.

The buttermilk helps keep the meatballs light and moist.

A mix of beef, pork, and veal gives a classic Italian flavor balance—beef for structure, pork for richness, and veal for delicate texture.