Italian Meatballs with San Marzano Tomatoes

Authentic Italian Meatballs in San Marzano Tomato Sauce – Traditional Comfort Food Recipe

If you’ve been searching for a comforting, home-cooked Italian meal, these Italian Meatballs with San Marzano Tomato Sauce are exactly what you need. This recipe is perfect for anyone who wants to create rich, flavorful meatballs simmered in a tomato sauce that tastes like it came straight from an Italian kitchen. Whether you’re craving a classic Sunday dinner or planning to impress dinner guests, this dish delivers on all fronts.

Inspiration

This recipe was born out of a deep love for slow-cooked Italian comfort food. I grew up watching my grandmother roll meatballs by hand, always with love and care. She taught me that the key to a great meatball lies in the balance of textures and flavors—and in using high-quality ingredients like San Marzano tomatoes. This dish is a modern tribute to her timeless cooking, blending tradition with easy techniques that any home cook can master.

Why You’ll Love It

• Rich, authentic Italian flavor from simple, quality ingredients
• Perfect for pasta, crusty bread, or enjoyed on their own
• Great for make-ahead meals and freezer-friendly
• Slow-simmered sauce adds depth and comfort to every bite

Quick Grocery List

For the Meatballs:

• Ground beef (80/20)
• Ground pork
• Breadcrumbs (Italian seasoned)
• Parmesan cheese
• Fresh parsley
• Garlic
• Kosher salt
• Black pepper
• Egg
• Whole milk

For the San Marzano Tomato Sauce:

• Olive oil
• Onion
• Garlic
• San Marzano tomatoes (whole)
• Red pepper flakes (optional)
• Dried oregano
• Sugar (optional)
• Salt and pepper
• Fresh basil

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 30 minutes
Cook: 40 minutes
Total Time: 1 hour 10 minutes

Equipment Checklist:

• Large mixing bowl
• Measuring cups and spoons
• Large skillet or Dutch oven
• Wooden spoon
• Tongs or spatula

Dietary Adjustments:

• Can be made gluten-free with GF breadcrumbs
• Use dairy-free cheese or omit for a dairy-free version

Serving Size:
Makes 6 servings

General Notes:

• San Marzano tomatoes are a key element—they provide a naturally sweet, low-acid flavor that’s hard to beat.
• Browning the meatballs before simmering is essential for texture and flavor, while simmering them in the sauce infuses them with rich tomato goodness.

Best Italian Meatballs Recipe with San Marzano Tomatoes – Authentic, Juicy, and Easy to Make

DifficultyMedium

Servings4

Prep time25 minutes

Cook time35 minutes

Total time1 hour

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Ingredients:

For the Meatballs:

• 1 lb (450g) ground beef, (80/20 lean)
• ½ lb (225g) ground pork
• ½ cup (50g) plain breadcrumbs
• ½ cup (120ml) whole milk
• 1 large egg
• ½ cup (50g) grated Parmigiano Reggiano cheese
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes, (optional)
• 2 tbsp olive oil, (for browning)

For the San Marzano Tomato Sauce:

• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (28 oz / 800g) whole San Marzano tomatoes, crushed by hand or blended
• 1 tsp dried oregano
• ½ tsp salt , (adjust to taste)
• ¼ tsp sugar, (optional, to balance acidity)
• Fresh basil leaves, (5-6 leaves, torn)
• Salt and pepper, to taste

Instructions:

• 1

  Make the Meatballs:

  1. In a small bowl, combine breadcrumbs and milk. Let it sit for 5 minutes to soak.
  2. In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, grated cheese, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes.
  3. Gently mix with your hands until just combined. Do not overwork the meat.
  4. Form into 1½-inch meatballs (about the size of a golf ball).
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Add meatballs in batches and brown on all sides (about 6–8 minutes total). They don’t need to be fully cooked yet. Remove and set aside.
• 2

  Make the San Marzano Tomato Sauce:

  1. In the same skillet, add 2 tbsp olive oil over medium heat.
  2. Sauté diced onion until translucent (about 3–4 minutes).
  3. Add minced garlic and cook for 1 more minute.
  4. Pour in the crushed San Marzano tomatoes, oregano, salt, sugar (if using), and torn basil.
  5. Stir and simmer for 10 minutes, uncovered.
• 3

  Simmer Meatballs in Sauce:

  1. Gently return the browned meatballs to the skillet with the sauce.
  2. Spoon some sauce over the top to coat.
  3. Cover and simmer on low heat for 20–25 minutes, until meatballs are fully cooked through and tender.
  4. Taste sauce and adjust seasoning if needed.
• 4

  Serve:

  1. Garnish with extra basil and grated Parmigiano Reggiano.
  2. Serve with spaghetti, crusty bread, or over creamy polenta.

Equipment Used:

• Large mixing bowl
• Measuring cups and spoons
• Skillet or sauté pan with lid
• Wooden spoon or spatula
• Tongs or slotted spoon
• Hand blender (optional for sauce texture)

Nutrition

Calories	520
Carbohydrates	14g
Cholesterol	120mg
Fat	34g
Fiber	3g
Protein	35g
Saturated Fat	11g
Sodium	690mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	20g

Substitutions

• Ground turkey or chicken instead of beef/pork blend
• Gluten-free breadcrumbs
• Omit cheese or use dairy-free cheese to make it dairy-free

Variations

• Add mozzarella cubes to the center of each meatball
• Stir in Calabrian chili paste to the tomato sauce for extra heat
• Finish with a drizzle of good olive oil or extra Parmesan

Let’s Get Cooking

Pro Tips for Each Step:

Step 1 – Forming the Meatballs:

• Mix gently to avoid tough meatballs
• Use damp hands to prevent sticking

Step 2 – Browning the Meatballs:

• Don’t overcrowd the skillet; brown in batches
• Sear on all sides for even color and locked-in juices

Step 3 – Simmering the Sauce:

• Crush the tomatoes by hand for a rustic feel
• Taste at the end and balance acidity with a pinch of sugar if needed

Step 4 – Final Simmer:

• Simmer on low to keep meatballs tender and juicy
• Partially cover to reduce splatter but maintain moisture

Nutrition Breakdown (Per Serving)

• Calories: 465 – A hearty dish that offers plenty of energy for a main meal.
• Carbohydrates: 18g – Mostly from breadcrumbs and tomato sauce—moderate and manageable.
• Cholesterol: 105mg – Can be lowered by using leaner meats or egg substitutes.
• Fat: 32g – Provides satiety; reduce by swapping pork with leaner meats.
• Fiber: 3g – Tomatoes and herbs help provide some dietary fiber.
• Protein: 27g – High protein content from meat and cheese.
• Saturated Fat: 11g – From beef and cheese—opt for lower-fat meat for a leaner version.
• Sodium: 740mg – Can be reduced by choosing low-sodium canned tomatoes.
• Sugar: 5g – Mostly natural from tomatoes.
• Trans Fat: 0.3g – Very minimal.
• Unsaturated Fat: 15g – Mostly heart-healthy fats from olive oil.

Storing and Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Gently reheat in a covered skillet over low heat or in the microwave in 1-minute intervals.
Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw in fridge overnight before reheating.

Frequently Asked Questions (FAQ)

Q: Can I bake the meatballs instead of frying?
A: Yes! Bake at 400°F for 20 minutes before adding to the sauce.

Q: Can I make this dish dairy-free?
A: Absolutely—just omit the cheese or use a plant-based version.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, but they must be peeled and simmered longer to achieve the same richness.

Q: What pasta works best with these meatballs?
A: Spaghetti and rigatoni are traditional favorites.

Q: Can I make the meatballs ahead of time?
A: Definitely—store them uncooked in the fridge for up to 24 hours.

Q: How do I know when the meatballs are fully cooked?
A: They should reach an internal temperature of 165°F and be firm to the touch.

Engage and Share

Tried this recipe? I’d love to hear how it turned out! Leave a comment below, rate the recipe, and share your own twist. You might also enjoy trying my other meatball recipes:

• Sun-Dried Tomato and Basil Meatballs
• Italian Herbed Meatballs with Basil and Oregano
• Cranberry Orange Turkey Meatballs