Perfect juicy meatballs tossed in a richly-flavored tomato sauce with bacon, this is one of our favorite Sunday night family dinners!😍 Made with a delicious combination of ground beef and pork, Parmesan cheese, ricotta, and a tempting blend of herbs, spices, and seasonings for intense flavor in every bite.
Then, simmer on the stove for about an hour in a delicious tomato sauce flavored with bacon and blended with herbs and seasoning, making the house smell delicious! 🤤 We prefer linguine in this recipe, but it’s good with spaghetti, fettuccine, or pasta!
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What are Meatballs?
Meatballs are small, ball-shaped portions of ground meat usually mixed with other ingredients such as breadcrumbs, herbs, spices, and cheese and then baked, fried, or simmered in a sauce. They are popular in many cuisines worldwide, including Italian, Swedish, and Middle Eastern. Meatballs can be served as a main course with a side of pasta, vegetables, or potatoes or used as an appetizer or snack.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Meatballs:
- Ground beef: Provides prominent meat flavor and texture for the meatballs.
- Ground pork or sweet sausage links: Adds moisture and richness to the meatballs.
- Fresh white bread crumbs: This helps to bind them together and adds a light, airy texture.
- Panko Italian seasoned dry bread crumbs: Add texture and flavor to the meatballs.
- Italian parsley: Adds a fresh, herby flavor to them.
- Grated Parmesan, Parmigiano-Reggiano, or Romano cheese: Adds a salty, nutty flavor to the meatballs.
- Full-fat ricotta cheese: Adds moisture and creaminess to the meatballs.
- Garlic: Adds a pungent, savory flavor to them.
- Sweet onion: Adds a sweet, mild onion flavor to the meatballs.
- Knorr Beef flavored bouillon or Kosher Salt: Adds savory, beefy flavor to them.
- Ground black pepper: Adds a subtle, spicy flavor to them.
- Red pepper flakes: Add a spicy kick to them.
- Ground nutmeg: Adds a warm, sweet flavor to them.
- Oregano: Adds an earthy, slightly bitter flavor to them
- Eggs: Helps to bind them together.
- Whole milk, dry red wine, or warm water: Adds moisture and helps to bind them together.
For the Sauce:
- Extra-virgin olive oil: Provides a base for sautéing the vegetables and adds flavor to the sauce.
- Bacon: Adds a smoky, salty flavor to the sauce.
- Garlic: Adds a pungent, savory flavor to the sauce.
- Onion: Adds a sweet, mild onion flavor to the sauce.
- Poblanos Pepper or red bell pepper: Adds a sweet, mild pepper flavor and texture to the sauce.
- Fresh Tomatoes: Adds a fresh, bright tomato flavor and texture to the sauce.
- Red wine, such as Malbec: Adds a rich, fruity flavor to the sauce.
- Crushed tomatoes or diced tomatoes: Provide the sauce base and add a rich tomato flavor and texture.
- Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
- Italian parsley: Adds a fresh, herby flavor to the sauce.
- Freshly chopped basil leaves: Add a sweet, aromatic flavor to the sauce.
- Water: Provides moisture and helps to thin out the sauce.
For the Pasta:
- Linguine: Provides the base for the dish and adds a tender, chewy texture.
- Butter: Adds richness and flavor to the cooked pasta.
- Water: Used to cook the pasta until al dente.
Tools you'll need
How to Make Meatballs
Note: The full instructions are provided in the recipe card below.
For the Meatballs: Preheat the oven to 425 °F and set an oven rack in the middle. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside. Place both types of meat, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, eggs, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. You can shape and bake your meatballs or cover and refrigerate them for 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange them or the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands occasionally while rolling them if necessary. Bake them 20 to 25 minutes until browned and almost cooked. Heat 1 tablespoon of olive oil in a pot over medium-high heat for the sauce. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Heat 3 tablespoons of olive oil in the same pan over medium heat.
Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened 10 to 15 minutes. Add the garlic and cook for 1 more minute. Finally, add the tomato paste and cook, stirring, for 2 more minutes. Add the wine and cook on high heat, scraping up all the brown bits in the pan until almost all the liquid evaporates, about 3 minutes. Next, add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for 30 minutes.
Return the meatball bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust the season with kosher salt if needed. Bring a large pot of salted water to boil. Add the pasta and cook al dente for about 7 minutes, stirring occasionally. For more tender pasta, boil for an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
Transfer the sauced pasta to a platter and top with meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Substitutions
Meatballs:
- Ground beef: You can substitute ground turkey, chicken, or lamb for ground beef.
- Ground pork or sweet sausage links: You can substitute ground veal, chicken, or turkey for ground pork or sausage.
- Fresh white bread crumbs: You can use gluten-free breadcrumbs, panko breadcrumbs, or crushed crackers instead of fresh white bread crumbs.
- Panko Italian seasoned dry bread crumbs: If you can't find Panko Italian seasoned dry bread crumbs, you can use regular Panko breadcrumbs and add Italian seasoning or dried herbs to the meat mixture.
- Italian parsley: You can substitute other fresh herbs such as basil, oregano, or thyme for the Italian parsley.
Sauce:
- Extra-virgin olive oil: You can substitute vegetable, canola, or avocado oil for olive oil.
- Bacon: You can omit the bacon if you prefer a vegetarian or vegan option or substitute chopped mushrooms or tempeh for a similar umami flavor.
- Poblanos Pepper or red bell pepper: You can substitute sweet or mild peppers such as Anaheim, Cubanelle peppers, or banana peppers.
- Fresh Tomatoes: You can use canned tomatoes, tomato puree, or tomato sauce instead of fresh tomatoes if you don't have them or prefer a smoother texture.
- Red wine, such as Malbec: You can use beef or chicken broth, apple juice, or balsamic vinegar instead of red wine.
Variations
- Meatball mix: Instead of using ground beef and pork, you can use a pre-mixed blend of ground beef, pork, and veal for a traditional Italian-style meatball.
- Spicy meatballs: Add more red pepper flakes or substitute chopped jalapenos or chili peppers for an extra spicy kick.
- Greek-style meatballs: Substitute ground lamb for the ground beef and pork and add crumbled feta cheese, chopped fresh mint, and lemon zest to the meat mixture.
- Vegetarian meatballs: Substitute cooked and mashed lentils, chickpeas, or black beans for the ground meat and use nutritional yeast or vegan cheese instead of Parmesan and ricotta cheese.
- Spicy arrabbiata sauce: Add extra red pepper flakes and chopped sun-dried tomatoes for a fiery, tangy flavor.
- Meat sauce: Brown ground beef, pork, or lamb in the pan before making the sauce and add it back in for a meaty, hearty flavor.
How to Serve
To serve the meatballs and pasta, spoon the sauce over a bed of cooked linguine, top with the meatballs, and sprinkle with grated Parmigiano-Reggiano or Romano cheese. Serve with crusty bread or garlic bread on the side. You can also garnish with chopped fresh parsley or basil for added freshness and color. This dish pairs well with red wine like Malbec or Chianti.
How to Store & Re-Heat
To store: Transfer them to an airtight container and refrigerate them for up to 4 days or freeze them for up to 3 months. If freezing, label the container with the date and contents.
To reheat: Microwave the meatballs and sauce in a microwave-safe dish or heat them in a saucepan on the stovetop. Cover the dish with a damp paper towel if microwaving to prevent the meatballs from drying.
If reheating on the stovetop, place the meatballs and sauce in a saucepan over medium heat and occasionally stir until heated. You can add a splash of water or broth to the sauce if it has thickened too much. Once heated through, you can serve the meatballs and sauce over a bed of cooked pasta or with a side of crusty bread.
Make-Ahead
Make the meatballs and sauce beforehand to save time on busy weeknights. To make the meatballs ahead of time, prepare the meat mixture, shape them, and then refrigerate them for up to 24 hours before cooking. You can freeze the raw meatballs for up to 3 months and then thaw them in the refrigerator overnight before cooking. To make the sauce ahead of time, prepare it and let it cool to room temperature.
Once cooled, transfer the sauce to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. When you're ready to serve, reheat the sauce in a saucepan and cook the meatballs according to the recipe instructions. You can also cook the meatballs and freeze them in the sauce for an easy freezer meal. To serve, thaw the meatballs and sauce overnight in the refrigerator and reheat as directed above.
How to Freeze
To freeze the meatballs and sauce, let them cool to room temperature before transferring them to airtight containers or freezer bags. Make sure to label the containers or bags with the date and contents. For best results, freeze the meatballs and sauce separately instead of combining them. This will help prevent the meatballs from getting mushy or falling apart during the freezing and thawing.
To thaw, transfer the frozen meatballs and sauce to the refrigerator and let them thaw overnight. Once thawed, reheat them in a saucepan on the stovetop or microwave. Note that freezing may alter the texture and flavor of the meatballs and sauce, so they may not be as tender or flavorful as freshly made. However, freezing is a great way to make a large batch of meatballs and sauce for meal prep or easy weeknight dinners.
Tips for Making The Best Meatballs
- Meat Combination: Use a combination of ground beef and pork (or sweet sausage) as mentioned in the recipe. This blend provides a good balance of flavors and moisture. You can experiment with other ground meats like veal, lamb, or turkey.
- Breadcrumbs: Use a mixture of fresh white bread and seasoned dry bread crumbs (like Panko Italian seasoned) to give the meatballs a light, airy texture. The combination helps hold the meatballs together while adding flavor.
- Cheese: Grated Parmesan, Parmigiano-Reggiano, or Romano cheese brings a salty, nutty flavor to the meatballs. It also adds a nice depth of taste to the dish.
- Herbs and Spices: The combination of Italian parsley, garlic, oregano, ground black pepper, red pepper flakes, and ground nutmeg creates a well-rounded and flavorful profile for the meatballs.
- Binding Agents: Use eggs and full-fat ricotta cheese to help bind the meatball mixture. They add moisture and creaminess, keeping the meatballs from becoming too dry.
- Mixing the Meat: When combining the ingredients for the meatballs, do so lightly and avoid overmixing. Overmixing can result in tough meatballs. Mix just enough to distribute the ingredients evenly.
- Pre-Baking: Pre-baking the meatballs in the oven before simmering them in the sauce helps them brown and partially cook them. This prevents them from falling apart while simmering and enhances the flavor.
- Good-Quality Sauce: Invest time in making a rich and flavorful tomato sauce. The sauce will play a significant role in enhancing the taste of the meatballs. Consider using fresh tomatoes, tomato paste, wine, and a good mix of herbs and spices.
- Simmering: Once the meatballs are added to the sauce, allow them to simmer on low heat. This slow cooking process melts the flavors, resulting in a more delicious and tender final dish.
- Sauce Consistency: If the sauce is too thick, add a little water or beef broth to achieve the desired consistency.
- Pasta Pairing: While the recipe suggests using linguine, experiment with different pasta types like spaghetti, fettuccine, or penne. Choose a pasta shape that holds the sauce well.
- Seasoning: Always taste and adjust the seasoning before serving. You might need to add more salt or pepper to balance the flavors.
- Resting Time: Let the meatballs rest in the sauce for a few minutes before serving. This allows them to absorb some of the sauce's flavors.
FAQ
Can I use turkey instead of beef for meatballs?
You can substitute ground turkey for ground beef in meatball recipes. However, be aware that turkey can be drier than beef, so you may need to add moisture to the meat mixture.
How do I prevent meatballs from falling apart?
To prevent meatballs from falling apart, use a mixture of ground beef and pork or sausage, don't overwork the meat mixture, and chill the meatballs in the refrigerator before cooking.
Can I cook meatballs in a slow cooker?
You can cook meatballs in a slow cooker. Just make sure to brown them first in a skillet or under the broiler to give them a nice crust before adding them to the slow cooker.
Can I use a different type of cheese instead of Parmesan and ricotta?
You can use another complex, salty cheese like Pecorino Romano or Asiago. You can also use a different type of soft cheese, such as cream cheese, cottage cheese, or goat cheese, instead of ricotta.
Can I use a different type of breadcrumbs?
You can use different breadcrumbs, such as panko breadcrumbs, gluten-free breadcrumbs, or crushed crackers.
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- The Best Beef Milanese “Milanesa de Carne” recipe.
- Beef Stew with Carrots and Sweet Potatoes recipe
- The Best Oven Baked Ground Beef Empanadas “Empanadas de Carne Molida al Horno” recipe
Recipe
Easy Meatballs
Ingredients
- 1 pound ground beef 80/20
- 1 pound ground pork or sweet sausage links , casing removed
- 1 cup fresh white bread crumbs (about 4 slices, crust removed)
- ¼ cup Panko Italian seasoned dry bread crumbs
- ¼ cup minced fresh Italian parsley
- ½ cup grated Parmesan , Parmigiano-Reggiano, or Romano cheese
- ¼ cup full-fat ricotta cheese
- 3 cloves garlic , grated
- ½ small sweet onion , grated
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- ½ teaspoon ground black pepper , to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh or dry oregano
- 2 large egg , beaten
- ¾ cup whole milk , dry red wine, such as Malbec or warm water
For the Sauce
- ¼ cup extra-virgin olive oil ,
- 6 slices of bacon , chopped
- ½ teaspoon crushed red pepper flakes
- 7 cloves garlic , crushed or chopped
- 1 large onion , finely chopped
- 2 Poblanos Pepper or red bell pepper , finely chopped
- 8 fresh Tomatoes , diced
- ½ cup red wine , such as Malbec
- 1 (28-ounce) can of crushed tomatoes or diced tomatoes
- 3 tablespoons tomato paste
- ¼ cup Italian parsley , chopped
- ¼ tablespoons freshly chopped basil leaves
- 3 teaspoons oregano
- 1 tablespoon Knorr beef flavor bouillon , to taste
- kosher salt , to taste
- 1 cup of water
- 1 tablespoon sugar
For the Pasta:
- 1 ½ pounds linguine , cooked according to package directions
- 2 tablespoons kosher salt , to taste ( to salt the pasta water)
- 8 Tablespoons butter
- 4 to 6 quartz water
To Serve:
- Grated cheese , such as Parmigiano-Reggiano or Romano.
- Crusty bread or garlic bread.
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
- Place both types of meat, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, egg, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. At this point, you can shape and bake your meatballs or cover and refrigerate for a least 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
- Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands every so often while rolling the meatballs if necessary. Bake the meatballs for 20 to 25 minutes until browned and almost cooked through.
For the sauce:
- Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot.
- Heat 3 tablespoons of olive oil in the same pan over medium heat. Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened, 10 to 15 minutes. Add the garlic and cook for 1 more minute. Finally, add the tomato paste and cook, stirring, for 2 more minutes.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan until almost all the liquid evaporates about 3 minutes. Next, add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 30 minutes.
- Return the meatballs bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust season with kosher salt if needed.
For the pasta:
- Bring a large pot of salted water to boil. Add the pasta and cook al dente, about 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
- To serve:
- Transfer the sauced pasta to a platter and top with meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.