If you love authentic Italian comfort food, nothing hits the spot like soft, melt-in-your-mouth Italian meatballs simmered in a rich tomato sauce. Perfect for a weeknight dinner or a family gathering, this recipe guarantees tender, flavorful meatballs every time. With a combination of fresh herbs, Parmesan, and a secret tip for extra softness, these meatballs elevate any pasta dish or sandwich.

Ingredients

Meatballs:

1 lb (450 g) ground beef
1/2 lb (225 g) ground pork
1 cup fresh breadcrumbs
1/2 cup whole milk
1/2 cup grated Parmesan cheese
2 large eggs
3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)

Tomato Sauce:

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
28 oz (800 g) canned crushed tomatoes
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Fresh basil leaves for garnish

Instructions

Prep the breadcrumbs: In a small bowl, soak breadcrumbs in milk for 5–10 minutes until soft.
Mix the meatball ingredients: In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
Form the meatballs: Using your hands or a scoop, shape mixture into 1 1/2-inch meatballs and place them on a parchment-lined baking sheet.
Brown the meatballs (optional but recommended): Heat 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs on all sides for 2–3 minutes each, then remove and set aside.
Prepare the sauce: In a large pot, heat 2 tbsp olive oil over medium heat. Sauté onion until soft and translucent, 5–6 minutes. Add garlic and cook for another 1 minute. Stir in crushed tomatoes, sugar, salt, pepper, basil, and oregano. Bring to a simmer.
Simmer meatballs in sauce: Gently add meatballs to the simmering sauce. Cover and let simmer for 25–30 minutes on low heat. Stir occasionally without breaking the meatballs.
Finish and serve: Garnish with fresh basil leaves and a sprinkle of Parmesan. Serve over spaghetti, polenta, or with crusty bread for dipping.

Tips for Ultra-Soft Meatballs

Don’t overmix: Overworking the meat will result in dense meatballs. Mix until ingredients are just combined.
Breadcrumb soak: Soaking breadcrumbs in milk ensures extra moisture and softness.
Simmer, don’t boil: Keep the sauce at a gentle simmer to prevent meatballs from breaking apart.
Rest before serving: Letting meatballs sit in sauce for a few minutes off heat allows flavors to meld.

Variations

Cheese-stuffed meatballs: Add a small cube of mozzarella inside each meatball before simmering.
Turkey or chicken version: Swap beef and pork for ground turkey or chicken for a lighter option.
Spicy kick: Add a pinch of red chili flakes to the sauce or meat mixture for heat.
Herb twist: Mix in fresh thyme or rosemary for a different flavor profile.

Serving Suggestions

Serve over spaghetti with extra sauce.
Make meatball subs with toasted baguette, provolone, and sauce.
Pair with creamy polenta or mashed potatoes for a hearty meal.
Top with fresh Parmesan and chopped parsley for presentation.

Fun Facts & Cultural Context

Italian meatballs, or polpette, vary widely by region. In Southern Italy, they’re often smaller and cooked in sauce, while Northern recipes may include cheese, eggs, and bread soaked in milk. Traditionally, meatballs were a way to stretch inexpensive cuts of meat, creating a tender, flavorful dish that became a comfort food staple worldwide. Simmering meatballs in tomato sauce is classic Italian-American style, which allows the meatballs to absorb rich flavors while staying soft and juicy.