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Italian Meatballs in Tomato Sauce | Classic Style

Authentic Italian Meatballs in Tomato Sauce (Polpette al Sugo)

These tender Italian meatballs are made the traditional way using a soft breadcrumb panade, a rich beef-pork blend, and a slow-simmered tomato sauce. It’s a comforting family dish filled with simple ingredients, old memories, and timeless Italian flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Traditional Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb 450 g ground beef chuck (80% lean)
  • 1/2 lb 225 g ground pork
  • 1 cup fresh breadcrumbs from Italian bread
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup grated Parmesan or Pecorino Romano
  • 3 cloves garlic minced
  • 2 tbsp chopped fresh parsley
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • Olive oil for browning
For the Tomato Sauce
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 24 oz 680 g tomato passata
  • 1 –2 ripe tomatoes chopped (optional but adds freshness)
  • 1 tsp dried oregano or 1 tbsp fresh
  • A handful of fresh basil leaves
  • Salt and pepper to taste

Method
 

Make the Panade
  1. Add the fresh breadcrumbs to a bowl.
  2. Pour the milk over them and let it sit for 5 minutes until fully absorbed.
Mix the Meatball Base
  1. Add eggs, Parmesan, garlic, parsley, salt, and pepper to the soaked breadcrumbs.
  2. Stir gently until combined.
  3. Add the beef and pork.
  4. Use your hands to mix lightly—stop as soon as everything comes together. Overmixing makes tough meatballs.
Shape the Meatballs
  1. Use a 1/4-cup scoop or your hands to portion the mixture.
  2. Roll into loose balls without pressing too hard.
Brown the Meatballs
  1. Stovetop Option:
  2. Heat olive oil in a skillet over medium-high heat.
  3. Brown the meatballs on all sides (they don’t need to be cooked through).
  4. Oven Option:
  5. Place on a lined baking sheet and bake at 425°F (220°C) for 10 minutes, flipping halfway.
Make the Tomato Sauce
  1. Heat olive oil in a large pot.
  2. Add garlic and sauté until fragrant.
  3. Add tomato passata, chopped tomatoes, basil, oregano, salt, and pepper.
  4. Bring to a simmer.
Finish Cooking
  1. Add the browned meatballs to the sauce.
  2. Cover and simmer on low heat for 25–30 minutes until tender and fully cooked.
  3. Taste and adjust seasoning if needed.
Serve
  1. Enjoy with spaghetti, polenta, roasted vegetables, or fresh crusty bread.

Notes

  • Fresh breadcrumbs make a huge difference in tenderness—avoid dry, store-bought crumbs if possible.
  • Gently mixing the meat is a key tip passed down through generations. Heavy mixing makes dense meatballs.
  • Always let the meatballs finish cooking in the sauce. This gives them their soft texture and deep Italian flavor.
  • If you can, use tomato passata instead of canned diced tomatoes. It gives a smoother, richer sauce like the ones made in Italian homes.
  • These meatballs freeze beautifully—perfect for quick dinners during busy weeks.