MEATBALLS IN SAUCE: MY GRANDMA’S ITALIAN EASY RECIPE FOR SOFT MEATBALLS

Meatballs with sauce are a typical second meat dish of the Italian tradition, among the most beloved by young and old, which immediately takes us back to childhood: I propose my grandmother’s recipe; you will thus obtain melting meatballs, enriched with a tasty and enveloping tomato sauce.

To prepare them, I used ground beef that is not too lean, so as to make the meatballs more succulent, but you can also use mixed pork and veal mince.

The ground meat will be mixed with egg, Parmigiano Reggiano cheese, salt, parsley and stale bread, soaked in milk and squeezed, so that you get a very soft dough.

You’ll then just need to form the meatballs and brown them with a drizzle of extra virgin olive oil in a frying pan, on all sides, before deglazing them with white wine and adding the tomato puree.

The meatballs should then simmer with the lid on for about half an hour, so they are tender and delicious.

Once ready, serve the meatballs with homemade bread, with which to make the inevitable scarpetta-they are ideal for Sunday lunch.

Why You’ll Love This Recipe

• Comforting & Nostalgic: Brings back the taste of childhood with every bite.
• Versatile: Serve as a main dish or use the sauce to dress pasta.
• Family-Friendly: Loved by kids and adults alike. 

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

For the Meatballs:

• 14 oz (400 g) ground beef (or a mix of beef and pork)
• 1 ¼ cups (80 g) stale bread, crumbled
• ½ cup (120 ml) milk
• ¼ cup (30 g) grated Parmigiano Reggiano cheese
• 1 whole egg
• ¼ cup (60 ml) white wine
• Fresh parsley, chopped, to taste
• Salt, to taste

For the Sauce:

• 3 cups (700 ml) tomato sauce or passata
• Extra virgin olive oil, for cooking
• Salt, to taste

Step-by-Step Instructions

1. Prepare the Meatball Mixture:

1. In a large bowl, combine the ground beef, egg, salt, parsley, and grated Parmigiano Reggiano cheese. Mix until well incorporated.
2. In a separate bowl, soak the crumbled stale bread in milk until softened. Squeeze out excess milk and add the bread to the meat mixture.
3. Mix everything together until you achieve a smooth, uniform dough. If the mixture feels too soft, add breadcrumbs gradually. For extra moisture, you can mix in a boiled and mashed potato or a small amount of potato flakes.

2. Shape the Meatballs:

1. Take small portions of the mixture (about the size of a walnut) and roll them into smooth balls using your hands.
2. Place the meatballs on a plate, ready for browning.

3. Brown the Meatballs:

1. Heat a drizzle of olive oil in a large skillet over medium heat.
2. Add the meatballs and brown them evenly on all sides. Turn gently to avoid breaking them.

4. Add Wine and Sauce:

1. Once the meatballs are browned, deglaze the pan with white wine, letting it evaporate.
2. Pour in the tomato sauce and season with a pinch of salt. Stir gently to coat the meatballs.

5. Simmer:

1. Cover the skillet with a lid and simmer over low heat for 20–30 minutes.
2. Shake the pan occasionally to prevent sticking, and add a splash of water if the sauce thickens too much. The meatballs should turn out soft and juicy.

Serving Suggestions

Serve the meatballs hot with:

• Crusty Bread: Perfect for scooping up the rich sauce.
• Pasta: Toss the sauce with spaghetti or penne for a complete meal.
• Side Salad: A fresh green salad balances the richness of the dish.

Storage

• Refrigerator: Store meatballs in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat or microwave.
• Freezer: Freeze cooked meatballs with sauce in portions for up to 3 months. Thaw in the refrigerator before reheating.

Tips for Success

• Meat Selection: Use a mix of beef and pork for extra flavor and tenderness.
• Tomato Sauce: Opt for high-quality passata or San Marzano tomatoes for a richer sauce.
• Adjust Consistency: Add water during cooking if the sauce becomes too thick.

Nutritional Information (Per Serving)

Buon Appetito!

Indulge in these soft, flavorful meatballs smothered in tomato sauce—perfectly paired with homemade bread for that all-important “scarpetta.” Enjoy a classic taste of Italy in every bite!

Meatballs In Sauce Recipe

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Ingredients

  

For the Meatballs

• 14 oz of ground beef
• 1 1/4 cups of stale bread
• 1/2 cup of milk
• 1/4 cup of Parmigiano Reggiano cheese
• 1 whole egg
• 1/4 cup of white wine
• parsley and salt to taste

For the Sauce

• 3 cups of tomato sauce
• extra virgin olive oil to taste
• salt to taste

Instructions

 

• In a bowl mix ground beef, egg, salt, parsley, and grated Parmigiano Reggiano cheese and stir to mix the ingredients well.
• Separately, soak stale bread crumbs in milk and wait for it to soften.
• Slightly squeeze the softened bread into the milk.
• Add the softened bread to the mince.
• Mix well until the mixture is smooth.
• If the mixture is too soft, you can add breadcrumbs, a little at a time, so you can adjust the consistency and get patties that are not too dry but tender.
• If, on the contrary, the mixture is not too soft, you can add potato flakes or a boiled potato.
• Now take a little bit of the mixture at a time and work it with your hands to form the patties: they should be about the size of a walnut.
• Continue forming the meatballs until you finish all the dough.
• Place all the meatballs in a pan with a drizzle of oil and brown them slowly over medium heat on all sides, turning them occasionally.
• When the meatballs are nicely browned, deglaze them with the white wine and let it evaporate.
• Pour in the tomato puree and season with a pinch of salt.
• Stir and cook with the lid on for 20 to 30 minutes over a gentle flame: shake the pan occasionally to prevent the meatballs from sticking to the bottom.
• Check that the meatballs remain moist; if not, add a little water.
• The meatballs should turn out soft and juicy.
• After the cooking time has elapsed, your meatballs will be ready to serve.

Notes

Storage

You can store meatballs with sauce in the refrigerator for up to 3 days in an airtight glass container.
Heat them in a skillet over low heat before enjoying.