This post may contain affiliate links. Please read our disclosure policy.
For My Nonna Caterina & Nonno Ignazio 🍝
This one’s for my Nonna Caterina and Nonno Ignazio in Heaven. Spaghetti and meatballs was the smell of Sundays growing up — sauce on the stove since morning, the whole house warm with garlic and tomato, everybody hovering for a taste before dinner was even close to ready.
I make it exactly the way they taught me: tender meatballs gently simmered in the sauce so they stay soft, good San Marzano tomatoes, and a long, slow cook that you can’t rush. It’s more than dinner — it’s a way I keep them close.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1.5 lbs ground beef (80/20)
- 1/2 cup parsley, chopped
- 6 garlic cloves, finely minced
- 1/2 cup Italian style bread crumbs
- 1.5 cups parmesan cheese, grated
- 1.5 tsp beef bouillon
- 2 eggs
- 1 tsp salt and pepper
- 1/4 cup olive oil, for frying
- 2 (28 oz) cans D.O.P San Marzano whole tomatoes, blended
- 4 garlic cloves, sliced/minced
- 8 fresh basil leaves
- 2 tsp kosher salt, more to taste
- 1 lb spaghetti
- Parmigiano reggiano cheese, for topping
Instructions
- Combine all ingredients under “-for meatballs-” and roll into balls. Tip: wetting your hands will help roll them easily.
- Heat oil on medium heat and fry meatballs until golden on all sides (5 minutes total). NOTE: They do not need to be cooked through at this point as they will finish cooking in marinara sauce. Add sliced garlic.
- Blend 2 cans of San Marzano DOP tomatoes (yes, they need to be these for the best quality, authentic tasting sauce!) in a blender for 5 seconds until mostly pureed. NOTE: REAL San Marzano tomatoes ONLY come whole – so, if you’re seeing crushed or pureed in a can claiming to be San Marzano, well, they’re probably not!
- Add in pureed tomatoes, basil leaves and salt. Once bubbling, put heat on low/simmer. Allow to cook for 30 minutes (stirring occasionally) or until meatballs are cooked through. Serve with spaghetti and enjoy!
Nutrition
Tips for Making This Recipe
Simmer the meatballs in the sauce, don’t brown them to death first — that’s the secret to fork-tender. Don’t skimp on good tomatoes; DOP San Marzano really are worth it. Soak the breadcrumbs (a panade) so the meatballs stay moist, and let the sauce go low and slow for at least an hour. Finish with real parmigiano and fresh parsley.
Frequently Asked Questions
Why are my meatballs tough?
Usually over-mixing or no panade. Mix gently and add soaked breadcrumbs to keep them tender.
Should I brown the meatballs first?
I prefer to simmer them straight in the sauce so they stay soft, but a light sear adds flavor if you like.
Can I make the sauce ahead?
Yes — it’s even better the next day. Make it a day ahead and reheat gently.
Can I freeze the meatballs?
Absolutely. Freeze cooked meatballs in sauce for up to 3 months.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
Shop What I Used
The tools and ingredients I reached for — affiliate links, so I may earn a small commission at no cost to you.
Come Hang Out in My Kitchen
Follow along for new recipes, behind-the-scenes, and all the good stuff. Tag me @thecookingmawma when you make this.
InstagramTikTokPinterestFacebook
So easy and delicious! I hope you all love it!
This came out fantastic!!