Meatball Parmesan With Homemade Tomato Sauce is Italian comfort food at its best. Juicy meatballs with sage and Parmesan simmer in a rich tomato sauce until tender and flavorful. Served with spaghetti, garlic bread, and a crisp salad, it's a family dinner everyone loves. And the best part? It's simple, hearty, and always works.
A Quick Look at the Recipe
Recipe name: Meatball Parmesan With Homemade Tomato Sauce
🕒 Ready in: 70 minutes
⏲️ Prep time: 10 minutes
🍳 Cook time: 60 minutes
👪 Servings: 4 persons
🥄 Calories: 734 kcal per serving
🥘 Main ingredients: ground beef, Parmesan, sage, parsley, tomato sauce
👩🏻🍳 Taste: savory, herby, rich, classic Italian
📖 Diet information: nut-free, fish-free, shellfish-free, peanut-free, celery-free. Contains gluten, dairy, and eggs.
⭐ Difficulty level: Medium; simple steps but requires both sauce and meatball prep, plus simmering.
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Classic Italian Meatballs in Tomato Sauce
Homemade meatballs and Italian food - just thinking about them makes me smile. This recipe brings both together: juicy, flavorful meatballs in a rich tomato sauce. It's one of those dishes that fills the whole house with the smell of garlic, herbs, and simmering tomatoes.
Growing up, spaghetti nights were always a favorite, and now this version has become a family tradition in my kitchen. The mix of sage, parsley, and Parmesan in the meatballs makes them extra special - they're tender, aromatic, and full of flavor.
Paired with homemade sauce, this is the kind of recipe that calls everyone to the table. No second call needed. And yes, the pot will be empty when dinner's over.
What Do you Need?
The exact amounts are in the recipe card further down.
Ingredients for the tomato sauce:
- Canned tomatoes: Cubes give body, passata for smoother sauce.
- Tomato paste: Frying deepens flavor; don't skip this step.
- Thyme: Fresh thyme works best; rosemary is a good substitute.
- Bay leaf: Adds a warm, herby undertone.
- Fresh basil: Sweet, peppery flavor that makes it truly Italian.
- Sugar: Balances acidity of tomatoes.
Ingredients for the meatballs
- Bread: Gives structure. Stale bread works best; fresh breadcrumbs as an alternative.
- Milk: Keeps the meatballs tender and moist.
- Onion: Sweet-spicy base flavor, finely chopped.
- Sage: Warm and slightly bitter; use sparingly so it won't overpower.
- Parsley: Fresh and bright, balances the sage.
- Eggs: Bind the mixture and keep it moist.
- Ground beef: Beef works well, or use a mix with pork, chicken, or lamb.
- Parmesan cheese: Salty, nutty, and melts beautifully into the mixture.
- Butter: For frying, adds flavor and color.
How to Make It
The full detailed steps are in the recipe card further down.
- Prepare the meatballs: soak bread, mix with onion, sage, parsley, beef, eggs, and Parmesan. Roll into balls.
- Make the sauce: fry tomato paste, add tomatoes, herbs, and sugar. Simmer until thickened.
- Brown the meatballs in butter until golden.
- Simmer meatballs in the tomato sauce until cooked through and full of flavor.
Serve with spaghetti, garlic bread, and a delicious salad. Garnish with basil leaves and additional Parmesan cheese.
Top Tips
- Always fry the tomato paste; it changes the flavor from sour to rich.
- Mix the meatball ingredients lightly; overmix makes them tough.
- Use stale bread soaked in milk for the best texture.
- Try a beef-pork mix for even juicier meatballs.
- Fresh herbs make a big difference - especially basil and parsley.
- Add a splash of red wine to the sauce for extra depth.
- Roll meatballs evenly so they cook at the same speed.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Tomato sauce
- 1 tablespoon olive oil
- 2 oz. tomato paste
- 14 oz. diced tomatoes
- 1 sprig fresh thyme, or ½ teaspoon dried
- 1 bay leaf
- 10 sprigs fresh basil, leaves
- 1 tablespoon sugar
- salt and pepper
Meatballs
- 2 oz. bread, stale, without crust
- ½ cup milk
- 1 tablespoon butter
- 1 onion, large, finely chopped
- ¼ oz. fresh sage, thinly sliced
- ½ oz. Fresh Parsley, finely chopped
- 1 ⅓ pound ground beef, or mix beef/pork
- 2 eggs, size M
- 1½ cups Parmesan cheese, grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Tomato Sauce
- Heat olive oil in a pan and fry tomato paste for 2-3 minutes.1 tablespoon olive oil, 2 oz. tomato paste
- Add canned tomatoes, thyme, bay leaf, basil, and sugar. Stir well.14 oz. diced tomatoes, 1 sprig fresh thyme, 1 bay leaf, 10 sprigs fresh basil, 1 tablespoon sugar
- Lower the heat and let it simmer for 20 minutes.
- Season with salt and pepper to taste.salt and pepper
Meatball Parmesan
- Soak the bread in milk until soft.2 oz. bread, ½ cup milk
- Fry onion in butter until translucent, then stir in sage.1 tablespoon butter, 1 onion, ¼ oz. fresh sage
- In a large bowl, mix bread, onion mixture, parsley, beef, eggs, and Parmesan. Knead lightly.½ oz. Fresh Parsley, 1 ⅓ pound ground beef, 2 eggs, 1½ cups Parmesan cheese
- Roll into balls (about 2 inches / 4 cm).
Fry Meatballs
- Fry the meatballs in a skillet until browned on all sides.
- Pour the tomato sauce over the meatballs, cover, and simmer for 15 minutes.
- Garnish with extra Parmesan and basil. Serve with spaghetti and salad.
Notes
- Add oregano or rosemary for a more robust Italian flavor.
- Replace beef with turkey or chicken for a lighter version.
- Use Pecorino Romano instead of Parmesan for a sharper taste.
- Make mini-meatballs for party appetizers.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Store up to 2 months in freezer-safe containers. Thaw in the fridge before reheating.
- Reheat: Microwave or gently warm in a pan with a splash of water.
Nutrition
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