These homemade Italian meatballs are tender, flavorful, and simmered in a rich red wine tomato sauce. Made with a blend of ground beef and Italian sausage, they’re baked first for the perfect texture, then finished in a slow-simmered sauce for deep, classic flavor. Serve over your favorite pasta for a comforting, restaurant-quality meal at home.
Meatballs Ingredients
• 1 lb ground beef
• 1 lb Italian sausage
• 2 eggs, beaten
• 1 cup breadcrumbs
• 4–5 tbsp milk (to soak breadcrumbs)
• 1 cup grated Parmesan cheese
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 cloves garlic, minced
• 3 tbsp water
• 1/3 bunch fresh Italian parsley, chopped
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, soak breadcrumbs with milk until fully absorbed.
3. In a large bowl, combine ground beef, Italian sausage, beaten eggs, soaked breadcrumbs, Parmesan, garlic, parsley, water, salt, and pepper.
4. Mix gently with your hands until just combined. Do not overmix.
5. Roll meatballs to your preferred size and place on the prepared baking sheet.
6. Bake for 25 minutes, flipping halfway through.
Tomato Sauce Ingredients
• 2 tbsp olive oil
• 5 cloves garlic, crushed
• 1 (28 oz) can tomato purée
• 1 (28 oz) can crushed tomatoes
• 1 cup dry red wine
• 1 tsp each: granulated garlic, granulated onion, dried basil, and sugar
Sauce Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add crushed garlic and cook until lightly golden, then remove from the pot.
3. Add red wine and simmer for about 3 minutes, reducing by half.
4. Stir in tomato purée and crushed tomatoes (rinse cans with a little water and add to the pot).
5. Add seasonings, bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add baked meatballs to the sauce and simmer for an additional hour.
Serve over your favorite pasta and enjoy.
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