Best Italian Meatballs Recipe with Homemade Sauce – Just Like Nonna’s

Learn how to make tender Italian meatballs from scratch, simmered in a rich homemade tomato sauce – a hearty, comforting dish Nonna would be proud of!

There’s something deeply satisfying about digging into a plate of authentic Italian meatballs with homemade sauce. Perfectly seasoned, juicy, and nestled in a slow-simmered tomato sauce bursting with garlic, basil, and white wine – this is comfort food at its finest.

Whether you’re preparing a weeknight dinner or a special Sunday feast, this recipe delivers unbeatable flavor with every bite. And the secret? A few clever tricks, including a saltine-and-milk mixture that keeps the meatballs incredibly tender, and a blend of beef and pork for that rich, classic Italian taste.

Ingredients for Easy Italian Meatballs from Scratch

For the Meatballs

• 8 oz (225g) ground beef (85/15 or 80/20 preferred)
• 8 oz (225g) ground pork
• 4 tbsp saltine cracker crumbs (from about 8 crackers)
• 1/2 cup + 1 tbsp whole milk
• 1 1/2 tbsp olive oil
• 1/2 cup minced onion
• 4 cloves garlic, minced
• 1 tbsp ground fennel
• 1/4 cup chopped fresh parsley
• 6 tbsp grated Parmigiano-Reggiano cheese
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the Homemade Tomato Sauce

• 1/2 cup minced shallot
• 6 cloves garlic, minced
• 1/4 tsp Aleppo pepper or red pepper flakes
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1/4 cup dry white wine
• 1/3 cup chicken stock
• 1 (28 oz) can crushed tomatoes with basil
• 1/2 cup chopped fresh basil
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

How to Make Tender Italian Meatballs (Step-by-Step)

Step 1: Soften the Crackers for Maximum Tenderness

In a small bowl, mix the saltine cracker crumbs with the milk. Let it sit for 5 minutes until softened – this creates the perfect moisture base for tender meatballs.

Step 2: Build the Flavor Base

In a skillet, heat olive oil over medium heat. Sauté the onions for 3-4 minutes until translucent. Add garlic and ground fennel and cook another minute until fragrant. Let cool.

Step 3: Mix the Meatball Ingredients

In a large mixing bowl, combine ground beef, ground pork, soaked saltine mixture, cooled onion mixture, parsley, cheese, salt, and pepper. Use your hands to gently mix everything until just combined.

Step 4: Shape the Meatballs

Divide the mixture into four large meatballs. Yes – only four. The larger size helps keep the inside moist and tender while developing a golden crust.

Step 5: Bake for a Golden Crust

Preheat oven to 425°F (218°C). Place the meatballs on a baking sheet and bake for 10-12 minutes until browned. They’ll finish cooking in the sauce.

How to Make Homemade Tomato Sauce for Italian Meatballs

Step 6: Start the Sauce

Heat olive oil in a large oven-safe skillet or Dutch oven. Add shallots and cook for 3 minutes until soft.

Step 7: Layer the Flavor

Add garlic and red pepper flakes; sauté for a minute. Stir in Italian seasoning, then pour in white wine. Simmer for 2 minutes to reduce.

Step 8: Add Tomatoes and Simmer

Add chicken stock, crushed tomatoes, half of the fresh basil, salt, and pepper. Let simmer gently while meatballs finish baking.

Finish Cooking the Meatballs in Sauce

Step 9: Combine and Simmer

Gently nestle the baked meatballs into the sauce. Spoon sauce over the tops. Cover and simmer on the stove for 10–15 minutes or transfer to a 300°F (148°C) oven uncovered for the same time.

Step 10: Check for Doneness

Use a meat thermometer to ensure the center of each meatball reaches 160°F. Garnish with remaining fresh basil before serving.

Prep and Cook Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 4 generous portions

Nutrition Info (Per Serving)

• Calories: 494
• Protein: 30.7g
• Total Fat: 31.4g
• Carbohydrates: 21.4g
• Fiber: 4.1g
• Sodium: 922mg

Cook’s Tips for the Best Italian Meatballs Recipe for Family Dinner

Go Big

Make them large – four meatballs per pound is the perfect size for juiciness and flavor.

Don’t Overmix

Mix gently and just until combined to avoid dense meatballs.

Internal Temperature Matters

Always aim for 160°F to ensure safe and juicy meatballs.

Make Ahead and Freeze

Form and refrigerate the meatballs a day ahead, or freeze cooked meatballs in sauce for up to 3 months.

Serving Ideas for Italian Meatballs with Rich Tomato Sauce

• Over classic spaghetti or pappardelle
• Nestled on creamy polenta or mashed potatoes
• As the ultimate meatball sub (topped with mozzarella and broiled!)
• Served alone with warm garlic bread or focaccia

Pair with a glass of Chianti Classico or Sangiovese to cut through the richness of the meat.

Frequently Asked Questions

Q: Can I make smaller meatballs?

Yes, but reduce cooking time and be aware they may dry out faster.

Q: What if I don’t have ground fennel?

Use dried oregano and basil as a substitute, though fennel gives a more authentic flavor.

Q: Can I use other crackers?

Water crackers or plain breadcrumbs can work, but saltines provide the best texture.

Q: How do I store leftovers?

Refrigerate up to 3 days or freeze in sauce for up to 3 months.

Q: Can I make this dairy-free?

Use unsweetened almond or oat milk and skip the cheese, though the flavor will be slightly different.

Why This Recipe Works

This recipe combines traditional Italian techniques with modern tips to give you:

• Tender, juicy meatballs (thanks to the cracker + milk trick)
• Bold Italian flavor from garlic, fennel, parsley, and wine
• A sauce that’s bright, herbaceous, and homemade in minutes

These aren’t just Italian meatballs with tomato sauce – they’re a labor of love that brings people together at the table.