Italian Meatballs with the Best Sauce
- PREP 20min
- COOK 30min
- TOTAL 50min
Big, juicy Italian meatballs simmered in a homemade tomato sauce. Serve these juicy meatballs with spaghetti and make spaghetti and meatballs, or, to be a bit more authentic, serve the meatballs (called polpette in Italy) as a stand-alone dish with some bread for dipping.
There are no eggs in this recipe. Between the saltines and milk, these tender meatballs stay juicy and hold together without the need for them.
You Will Need
- Meatballs
8 ounces ground beef, use 85/15 (225g)
8 ounces ground pork (225g)
4 tablespoons saltine cracker crumbs from 8 crackers (25g)
½ cup plus 1 tablespoon whole milk (135g)
1 ½ tablespoons olive oil
½ cup minced onion (60g)
4 cloves garlic, minced
1 tablespoon ground fennel
¼ cup chopped parsley (10g)
1 ½ ounces Parmigiano-Reggiano cheese, finely grated, 6 tablespoons (42g)
¾ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
- Tomato Sauce
½ cup minced shallot (60g)
6 cloves garlic, minced
¼ teaspoon Aleppo pepper or crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon Italian seasoning
¼ cup dry white wine (60ml)
⅓ cup chicken stock (80ml)
1 (28-ounce) can crushed tomatoes, we like canned crushed tomatoes with basil
½ cup chopped fresh basil (15g)
1 teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
Directions
1Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment paper and brush lightly with oil.
2Combine saltine cracker crumbs and milk in a small bowl. Let it sit.
3Heat 1 ½ tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add onions, garlic, and fennel. Cook until softened, but before they brown, 2 to 3 minutes. Remove from heat.
4In a large bowl, combine ground beef, pork, parsley, cheese, salt, pepper, and the cooked onion mixture. Add the soaked saltine mixture and mix well (hands work best!).
5Shape the meatball mixture into four large meatballs. Place on the prepared baking sheet and bake until browned on top, 10 to 12 minutes. At this point, the meatballs will be partially cooked.
6While the meatballs are in the oven, heat 2 tablespoons of olive oil over medium heat in the same skillet used earlier. Add shallots, garlic, and Aleppo pepper. Cook until softened, 2 to 3 minutes. Sprinkle Italian seasoning over the shallots and cook, stirring, for 1 minute. Add wine and simmer until almost dry. Stir in stock, crushed tomatoes, salt, pepper, and fresh basil. Bring to a low simmer.
7Gently nestle the partially baked meatballs into the sauce. Spoon some sauce over each meatball.
8Set the oven temperature to 300°F (148°C). Bake the meatballs in the sauce until they reach an internal temperature of 160°F, 10 to 15 minutes. Do not cover the skillet. To finish on the stove, cover the skillet and simmer over low heat until meatballs reach 160°F internally (10 to 15 minutes).
Adam and Joanne's Tips
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- A mixture of ground beef (85/15 for juiciness) and ground pork is perfect for a classic flavor. But feel free to mix it with ground veal, lamb, or Italian sausage.
- Use clean hands to mix the meatball mixture for the best texture and to ensure everything is well combined.
- Our homemade tomato sauce is simple to make and absolutely elevates these meatballs. If you’re short on time, opt for a high-quality store-bought marinara.
- The nutrition facts provided below are estimates.