Nonna and Mom’s Sunday Sauce Meatballs

Nonna and Mom’s Sunday Sauce Meatballs

Ingredients

For the Meatballs

1 pound ground beef

1 pound ground pork

1 cup fresh breadcrumbs

1/2 cup milk

2 large eggs

1/2 cup grated Parmesan or Pecorino Romano cheese

4 garlic cloves, finely minced

1 small onion, finely minced

2 tablespoons fresh parsley, chopped

1 teaspoon dried Italian seasoning

1 1/2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional

Olive oil, for lightly coating your hands

For the Sunday Sauce

3 tablespoons olive oil

5 garlic cloves, minced or thinly sliced

1 small onion, finely diced

3 cans crushed tomatoes, 28 oz each

1 can tomato puree or tomato sauce, 28 oz

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, optional

1 teaspoon sugar, optional, if the tomatoes taste too acidic

Salt and black pepper, to taste

Fresh basil, optional

Extra grated Parmesan or Pecorino, for serving

Instructions

In a large bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes so the breadcrumbs soften.

Add the eggs, grated cheese, garlic, onion, parsley, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Mix until well combined.

Add the ground beef and ground pork. Using your hands, gently mix everything together until just combined. Do not overmix, or the meatballs can become tough.

Lightly coat your hands with olive oil and roll the mixture into medium-sized meatballs. Place them on a tray or cutting board while you prepare the sauce.

In a large heavy pot, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Add the tomato paste and stir for 1 to 2 minutes to deepen the flavor.

Pour in the crushed tomatoes and tomato puree or tomato sauce. Add the dried basil, oregano, crushed red pepper flakes if using, sugar if needed, salt, and black pepper. Stir well and bring the sauce to a gentle simmer.

Once the sauce is hot and gently bubbling, carefully lower the raw meatballs into the sauce one at a time. Do not stir right away, or the meatballs may break apart.

Cover the pot partially and let the meatballs cook gently in the sauce over low heat for 2 to 3 hours. Stir carefully once the meatballs have firmed up, moving them gently from the bottom so they do not stick.

Continue simmering until the sauce is rich, the meatballs are tender, and the house smells like Sunday dinner. The meatballs should be fully cooked through and reach 165°F / 74°C in the center.

Taste the sauce and adjust with more salt, pepper, basil, or cheese if needed.

Serve hot with pasta, ravioli, crusty bread, or on a large family-style platter with extra sauce spooned over the top.

Notes

This is a no-bake, no-fry meatball method. The meatballs cook directly in the sauce, making them soft, tender, and full of tomato flavor.

The key is to keep the sauce at a gentle simmer, not a hard boil. A slow afternoon simmer gives the sauce a deeper flavor and keeps the meatballs from falling apart.

For the most traditional Sunday sauce feeling, serve with pasta, grated cheese, fresh basil, and warm bread for soaking up the sauce.