Nothing beats the comfort of soft Italian meatballs simmered slowly in a rich, flavorful tomato sauce. Perfect for weeknight dinners, Sunday family meals, or meal prep, these meatballs are tender, juicy, and packed with flavor. Whether served over pasta, in a sub sandwich, or as a standalone appetizer, this recipe is bound to become a family favorite.

Why This Recipe Works

The secret to ultra-soft meatballs is a combination of fresh ingredients, gentle mixing, and slow simmering. Overworking the meat or skipping breadcrumbs and eggs can lead to dense meatballs. In this recipe, we balance ground meats with fresh herbs, parmesan, and a touch of milk-soaked breadcrumbs to create meatballs that literally melt in your mouth. Simmering in sauce ensures they remain moist while absorbing rich tomato flavor.

Ingredients

For the Meatballs:

1 lb (450g) ground beef (preferably 80% lean)
1 lb (450g) ground pork
1 cup fresh breadcrumbs
½ cup whole milk
2 large eggs
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes (optional)
1 tsp dried oregano

For the Tomato Sauce:

2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 tsp sugar (optional, to balance acidity)
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prep Breadcrumbs: In a small bowl, combine breadcrumbs and milk. Let soak for 10 minutes until soft.
Mix Meatball Ingredients: In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan, minced garlic, parsley, salt, black pepper, red pepper flakes, and oregano. Mix gently with hands until just combined. Avoid overmixing to keep meatballs tender.
Shape Meatballs: Using a 2-tablespoon scoop or your hands, form meatballs about 1.5 inches in diameter. Place on a plate or tray.
Brown Meatballs (Optional): Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides (about 2–3 minutes per side). They do not need to be cooked through; this adds flavor.
Make Tomato Sauce: In a large pot, heat 2 tbsp olive oil. Sauté onion until translucent, 4–5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato sauce, sugar, dried basil, oregano, salt, and pepper. Bring to a gentle simmer.
Simmer Meatballs in Sauce: Carefully add browned (or raw) meatballs to the sauce. Cover and simmer on low heat for 25–30 minutes, turning occasionally to ensure even cooking. Meatballs should be fully cooked (internal temp 160°F/71°C) and tender.
Serve: Garnish with fresh basil. Serve over spaghetti, creamy polenta, or crusty Italian bread.

Tips for the Perfect Meatballs

Don’t overmix: Use gentle hands to combine ingredients to prevent tough meatballs.
Breadcrumbs matter: Fresh breadcrumbs soaked in milk yield softer meatballs than dry breadcrumbs alone.
Simmer, don’t boil: High heat can toughen meatballs. Low, gentle simmering ensures tenderness.
Make ahead: Meatballs can be shaped a day in advance and stored in the fridge.
Freeze-friendly: Freeze cooked meatballs in sauce in airtight containers for up to 3 months.

Variations

Cheese-Stuffed Meatballs: Insert a small mozzarella cube into each meatball before cooking.
Spicy Meatballs: Add chopped chili peppers or extra red pepper flakes to the mixture.
Turkey & Chicken Mix: For a lighter version, swap pork for ground turkey or chicken.
Herb Variations: Use fresh rosemary, thyme, or marjoram for different flavor profiles.

Serving Suggestions

Classic spaghetti and meatballs with parmesan on top.
Meatball subs: hoagie roll, marinara, melted mozzarella.
Appetizer-style: toothpick-friendly mini meatballs for parties.
Pair with garlic bread or roasted vegetables for a complete meal.

Fun Facts & Cultural Context

Italian meatballs, or polpette, originated in Southern Italy but vary widely by region. While Italians often serve smaller, tender meatballs in sauces rather than over pasta, Italian-American versions popularized the spaghetti-and-meatballs combination. Traditionally, polpette are simmered slowly to absorb flavors and remain soft, a technique preserved in this recipe.

Why You’ll Love This Recipe

Tender & Juicy: Milk-soaked breadcrumbs and gentle mixing keep meatballs soft.
Flavorful Sauce: Fresh and canned tomatoes blend with herbs to coat meatballs perfectly.
Versatile: Great for pasta, sandwiches, or standalone dishes.
Make Ahead Friendly: Shape and store in advance for busy weeknights.
Crowd-Pleaser: Perfect for family dinners or special occasions.

Enjoy the comfort of homemade Italian cooking with these ultra-soft meatballs simmered in tomato sauce. With simple ingredients and straightforward steps, you’ll master a dish that’s rich, tender, and bursting with authentic Italian flavors.